Fresh No-Bake Strawberry Cheesecake
“No-bake strawberry cheesecake make with a pint of fresh strawberries! Easy recipe using natural, ingredients”
Visual learner? Watch me make this no-bake strawberry cheesecake from start to finish!
It’s the time of year for no-bake cheesecakes! I don’t know about you, but August is always ridiculously chaotic for me. Trying to get my homeschool together and vacations wrapped up, it just seems my Augusts are all over the place.
And then here comes Labor Day….and company! Thankfully I’m only in charge of bringing desserts to the Labor Day cookout this year, and I know exactly what I’m making. Time to use up those ripe and juicy strawberries!
I’ve been really into no-bake cheesecakes lately! Not having to turn on my oven and still create a creamy, dreamy cheesecake is right up my alley! This no-bake strawberry cheesecake is the perfect cool and decadent ending to a grilled meal!
It’s sweetened just right, ultra-creamy, bursting with strawberry flavor, with a delicious Nilla wafer cookie crust! It’s the end of summer win!
One thing that I adore about this homemade no-bake strawberry cheesecake is that it’s full of fresh strawberry taste! It’s got an entire pint of fresh strawberries + natural strawberry extract in there!
The secret to getting strawberries into a cheesecake without watering it down is to blend the strawberries and then cook them down into a super thick puree. This will give you a super dark, strawberry concentrate that is perfect for strawberry-flavored desserts!
Does this no-bake cheesecake have gelatin?
No, this no-bake strawberry cheesecake is made without gelatin. Since we cook most of the water out of the strawberries, it sets up nice and firm without gelatin. Plus it’s got melted white chocolate chips not only taste amazing with anything strawberry but also helps give that perfect firm, yet soft texture.
Does this no-bake cheesecake use Cool Whip?
No, this no-bake strawberry cheesecake is made without Cool Whip. Sweetened heavy whipping cream replaces Cool Whip in this recipe. Be sure that your heavy whipping cream is super cold before beating to stiff peaks.
Can I use a different cookie crust for this no-bake cheesecake?
Absolutely! I’m using Nilla wafers, but graham crackers, chessman cookies, or even Golden Oreos would work well! Using chocolate cookies creates a nice contrast with the pink color of the strawberry no-bake cheesecake.
I hope you guys enjoy this strawberry cheesecake as much as we do!! Check out this tutorial to see how to make these quick and easy rose strawberries to decorate your cheesecake with!
Get the Recipe: No-Bake Strawberry Cheesecake
Ingredients
- 50 Nilla Wafer cookies, finely crushed
- 5 tablespoons butter, melted
- 1 lb strawberries, stemmed
- 3 8 oz cream cheese, softened
- 2/3 cup powdered sugar, divided
- 2 cups white chocolate chips, melted
- 1/2 tablespoon natural strawberry extract
- 1 1/2 cups cold heavy whipping cream
- red food coloring, optional
- strawberries & whipped cream, optional garnish
Instructions
- To make the crust, stir together crushed cookies and melted butter.
- Press the cookie mixture firmly into the bottom of a greased 10-inch springform pan. Set aside.
- To prepare the strawberries, puree them in a blender.
- Add strawberries to a saucepan over medium heat.
- Simmer until the strawberries have reduced to a very thick puree (about 1/2 cup total). Set aside.
- To make the cheesecake, add cream cheese and 1/3 cup powdered sugar to a bowl.
- Mix until creamy.
- Mix in melted chocolate chips, puree, and strawberry extract. Set aside.
- In a bowl add heavy whipping cream and remaining powdered sugar.
- Mix until it is fluffy with firm peaks.
- Mix the heavy whipping cream mixture into the cream cheese mixture, until combined.
- Mix in red food coloring if desired.
- Pour batter into prepared pan and refrigerate for 3 hours or overnight.
- When ready to serve, release the cake from spring form pan and decorate with whipped cream and strawberries, if desired.
I’ve done this cake no bake style
3-4 times already. Will this recipe
Work if I do it in the oven?
Also is it a POUND is strawberries as per the written instructions; or did you mean a PINT of strawberries?
Questions: 1. At what point is the strawberry purée to be mixed in with other ingredients? That step is missing from the printed recipe.
2. What is the quantity in cups or even oz or grams of the crumbs needed to make the crust? You gave the number of nilla wafers, but that won’t translate to graham crackers or even shortbread cookies if one wanted to make the crust with those.
Thanks!
I made this as written, mostly, but here are my changes;
I used half Graham crackers & half vanilla wafers, then baked the crust at 350° for 10 minutes, then added a special Red wine/ Strawberry reduction topping top the top of the cheesecake and added blue food coloring to the filling!
My son & daughter in law were coming over today to celebrate hubby’s birthday & just announced they’re having a baby boy!! Had to have some Blue going on!! 🙂
I topped the Strawberry reduction with homemade whipped cream & not only was it beautiful, but it was delicious!!
It is not the traditional NY style cheesecake put it taste good. Thick and creamy. I forgot to greese the bottom of my spring pan and the crust stuck to it. I just scrape it up with a spoon and scoop it on top
Oh my gosh this was amazing! I had to share it with all my neighbors. I will definitely be cooking up more of your recipes. I am glad that I found your blog!
Hi,not very patient. But will let you know. I am going to try thurs,but i am going to try a Kebler Graham cracker crust. Wish me muck