No Bake Strawberry Cheesecake
No bake strawberry cheesecake is easy to make and will not heat up the house! It is the perfect combination of fresh strawberries, whipped cream and cream cheese filling.
Servings: 8
Calories: 617kcal
Cost: $10
Ingredients
Whipped Cream (or you can use cool whip) - see notes
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 2 tablespoons granulated sugar regular white sugar
Crust
- 10 graham crackers crushed
- 1 tablespoon brown sugar optional
- 5 tablespoons butter melted
Cheesecake filling
- 16 ounce cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon lemon juice
- ½ cup whipped cream prepared whipped cream
Strawberry filling
- 1½ teaspoons gelatin unflavored
- 3 tablespoons water
- 1 pint strawberries
- 3 tablespoons granulated sugar
- 2 teaspoons lemon juice
Instructions
Making the whipped cream
- Let the mixer bowl and whisk attachment sit in the fridge for about a half hour or freezer for 10 minutes.
- Add whipping cream, sugar and vanilla extract into bowl after taking it out of freezer and put the setting on 8. It will take about 2 minutes but once you see stiff peaks just start to form, turn it off. Using a hand mixer will be on medium high for about 2 minutes1 cup heavy cream, ½ teaspoon vanilla extract, 2 tablespoons granulated sugar
- Spoon it out into a bowl and place in the fridge for now.
Making the crust
- Crush up graham crackers with the brown sugar (sugar is optional.) Add the crushed graham crackers and brown sugar to the melted butter and mix well to coat the crumbs.10 graham crackers, 5 tablespoons butter, 1 tablespoon brown sugar
- Place into a 9 inch dish and push down to flatten the crumbs on the bottom of the dish.
Making the cheesecake filling
- Add your cream cheese to the mixing bowl and beat for 30 seconds to a minute until it is smooth.16 ounce cream cheese
- Add in the lemon juice and mix for about 30 seconds on medium high.1 teaspoon lemon juice
- Slowly add the powdered sugar a cup at a time and use a lower speed until it is just barely incorporated and not going to make a mess.Turn mixer up to 8 or medium high if using hand mixer and mix for 3 minutes.2 cups powdered sugar
- Gently fold ½ cup of the whipped cream into the mix with a spatula - do not use mixer.½ cup whipped cream
Making the strawberry filling
- Mix the gelatin with the boiling water in a small bowl and set aside.1½ teaspoons gelatin, 3 tablespoons water
- Cut up the strawberries into smaller chunks and place in a small saucepan with the sugar and lemon juice.1 pint strawberries, 3 tablespoons granulated sugar, 2 teaspoons lemon juice
- Use a potato masher to mash the strawberries a little bit - to desired size.
- Heat the strawberry mix over medium heat just until it is warmed - about 1 minute.
- Stir in the gelatin/water mix and continue to cook over medium heat for about 2 minutes. If gelatin had lumps, the heat will dissolve them.
- Allow to cool slightly and place in the fridge until it is just starting to thicken - about 20 minutes. You want it pourable but not a thin liquid.
Putting it together
- Spread the cheesecake filling over the graham cracker crust. Place in the fridge for at least an hour (longer if the strawberry filling isn't ready.)
- Spread the strawberry filling on top of the cream cheese layer.
- Top with remaining whipped cream - as a layer or can use it to decorate.
- Refrigerate at least 4 hours before serving but at least 8 is best to set.
Notes
Nutritional values are estimated and so are serving sizes.
Whipped cream is usually beaten until soft peaks form but if you go until a stiffer peak just starts to form, it will be easier for piping it if you are decorating with piping bag.
You can use cool whip in place of homemade whipped cream.
Be sure to set in fridge for at least 4 hours but 8 hours or more is best, do not set in freezer.
You can use a springform pan, a regular glass baking dish or even a deep 8 or 9 inch cake pan. We prefer using a glass dish for this 8x8 works great.
Nutrition
Calories: 617kcal | Carbohydrates: 61g | Protein: 6g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 375mg | Potassium: 235mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1450IU | Vitamin C: 36mg | Calcium: 106mg | Iron: 1mg