Since you all love no-bake desserts as much as I do, today I’m sharing another delicious one with you all: this Easy No Bake Strawberry Cheesecake!
This easy no bake cheesecake with strawberries is a delicious and simple dessert that’s perfect for the hot days of summer. Made with a graham cracker crust, creamy filling, and a delicious fresh strawberry sauce mixed in, this cake is ready for any occasion.
You’re going to love this simple no bake strawberry cheesecake recipe. It’s so wonderfully smooth and topped with a tangy sweet sauce you can’t help but fall in love with. It’s the perfect dessert for Spring or Summer when those strawberries come off the vine and start ḧïẗting sale prices in the grocery store. Serve yours at any BBQs or special gatherings, or simply serve it up for a weekend treat.
Prep Time: 30 minutes
Chilling Time: 4 hours 30 minutes
Total Time: 5 hours
Servings: 14 people
For Graham Cracker Crust:
8 Tbsp unsalted butter
1 3/4 cups graham cracker crumbs (12 whole crackers)
1 Tbsp granulated sugar
For No Bake Cheesecake:
2/3 cup granulated sugar
2 Tbsp lemon juice
12 oz mascarpone cheese chilled
14 grams unflavored gelatin (2 packets)
1 lb strawberries
8 oz cream cheese room temperature
1 cups heavy whipping cream chilled
Topping and Decoration:
1/2 tsp vanilla extract
1 cup heavy cream
6 strawberries halved
2 Tbsp granulated sugar
Line the sides of a 9” springform pan with 1-2 pieces of parchment paper and greasel the bottom and sides.
In the bowl of a food processor, place and pulse graham crackers into fine crumbs. Put the crumbs in a mixing bowl, add 1 tbsp sugar and 8 tbsp melted butter to it. Stir to evenly moisten the crumbs, then press it into the bottom and 1/2″ up the sides of a 9″ springform pan. To set the crumbs, freeze for 15 minutes or refrigerate for 30 minutes.
Strawberries should be washed and dried before being hulled and quartered. Blend or puree until smooth in a blender or food processor, then drain through a sieve and leave aside. 1 1/2 cup purée should suffice.
Combine 8 oz cream cheese and 2/3 cup granulated sugar in a large mixing basin. Beat for 2 minutes on medium/high speed, scraping down the bowl as needed, until frothy and smooth.
Whisk in 1 cup heavy whipping cream, whisk for 3-5 minutes on high speed till light and fluffy. Reduce the speed to medium/low and beat in the 12 oz mascarpone until smooth and well mixed.
Blend in 1 1/2 cup strawberry puree and 2 tablespoons lemon juice until the mixture is smooth.
Pour 1/2 cup cold water into a shallow heat-safe basin and sprinkle the gelatin on top. Allow 5 minutes to bloom and absorb the water. Cook gelatin in the microwave for 30-35 seconds, stirring every 10 seconds.
Heat and whisk until the sugar is completely dissolved and the liquid is clear. Scŕäṗệ any gelatin bits against the side of the dish to aid in their dissolution. Gradually add gelatin to the mixer on medium-low speed and beat until well combined.
Place the cooled cheesecake filling on top of the chilled crust, cover with plastic wrap, and chill for at least 4 hours or overnight.
Optional: To achieve the required hue, add red food coloring 1 drop at a time.