Ingredients

2 1/4 cups (302g) vanilla wafer or graham cracker crumbs

2 tbsp (26g) sugar

Pinch of salt

10 tbsp (140g) unsalted butter, melted

1 lb strawberries, washed and hulled

2 1/2 tbsp (19g) cornstarch

2 tbsp cold water

2 1/4 tsp (0.25 oz package) unflavored gelatin

24 oz (678g) cream cheese, room temperature

1/2 cup (104g) sugar

1 1/4 cups (300ml) heavy whipping cream, cold

3/4 cup (86g) powdered sugar

1/2 tsp vanilla extract

1 cup (240ml) heavy whipping cream, cold (for topping)

1/2 cup (58g) powdered sugar (for topping)

3/4 tsp vanilla extract (for topping)

Additional strawberries for garnish (optional)

Instructions

Step 1: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.

Step 2: In a small bowl, combine the vanilla wafer or graham cracker crumbs, sugar, salt, and melted butter. Press the mixture firmly into the bottom and up the sides of the prepared pan. Refrigerate while preparing the filling.

Step 3: Place the strawberries in a food processor or blender and puree until smooth.

Step 4: In a medium to large saucepan, combine the strawberry puree and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5 to 10 minutes. Reduce heat to medium-low and simmer for 1-2 minutes, then remove from heat and transfer to a bowl to cool.

Step 5: In a small bowl, sprinkle the gelatin over cold water and let it sit for 5 minutes. Microwave in 10-second intervals, stirring each time, until melted and smooth. Stir the melted gelatin into the warm strawberry mixture and set aside to cool slightly.

Step 6: In a large mixing bowl, beat the cream cheese and sugar together until smooth and well combined.

Step 7: Gradually add the strawberry mixture to the cream cheese in three parts, beating well after each addition until smooth with no lumps. Set aside.

Step 8: In another large bowl, whip the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.

Step 9: Carefully fold the whipped cream into the cream cheese and strawberry mixture in two parts until fully combined.

Step 10: Pour the filling into the chilled crust and spread evenly. Refrigerate for 5-6 hours or overnight until firm.

Step 11: To finish, remove the cheesecake from the springform pan and place on a serving plate.

Step 12: Whip together the topping heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 13: Pipe or spread swirls of whipped cream around the edge of the cheesecake. Garnish with sliced strawberries if desired.

Step 14: Refrigerate until ready to serve. Enjoy your creamy no bake strawberry cheesecake!

Tips & Variations

For a gluten-free option, use gluten-free graham crackers or vanilla wafers for the crust.

If you prefer a more tart flavor, add a teaspoon of lemon juice to the strawberry puree before cooking.

To intensify the strawberry flavor, stir in a handful of finely chopped fresh strawberries into the filling before chilling.

For a decorative touch, add whole or halved strawberries on top along with the whipped cream.

Ensure the cream cheese is at room temperature to avoid lumps in the filling.

Storage

Store the cheesecake in an airtight container or cover it tightly with plastic wrap in the refrigerator. It will keep well for 4-5 days. When ready to serve, allow it to sit at room temperature for about 10 minutes for easier slicing. Leftover cheesecake can be gently reheated by letting it come to room temperature, but avoid microwaving as it may affect texture.

FAQs

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries. Just make sure to thaw and drain any excess liquid before pureeing to avoid a watery filling.

Is gelatin necessary in this cheesecake?

Yes, gelatin helps the filling set properly since this is a no bake cheesecake. Skipping gelatin may result in a runny or unstable filling.

Dessert

No Bake Strawberry Cheesecake Recipe

Introduction