No-Bake Strawberry Cheesecake: the Recipe for a Fresh and Delicious Spring Dessert!

Summer is coming. How about making No-Bake Strawberry Cheesecake then? This dessert does not need cooking, is served cold and is made with seasonal fruit. In this variation of the classic cheesecake , the base is made with crumbled biscuits, while the filling is made from cream cheese. The surface will be decorated with a strawberry topping.

Once ready, it can be served with a puff of spray cream or homemade whipped cream.

What is No-Bake Strawberry Cheesecake

Cheesecake is a beloved dessert with a rich history that stretches back to ancient times. The earliest known cheesecake was created on the Greek island of Samos over 4,000 years ago. Initially, it was a simple mixture of cheese, honey, and wheat flour. This early version was served to athletes during the first Olympic games in 776 BC as a source of energy. As the popularity of cheesecake spread, the Romans embraced it after conquering Greece, adding their twists such as crushed cheese and eggs. They spread this recipe across Europe, and it evolved over centuries into various regional versions.

The modern cheesecake, particularly the creamy version known today, started taking shape in 18th century America when cheese similar to cream cheese was used. The invention of cream cheese in the late 19th century in New York further refined cheesecake's texture and flavor, making it richer and creamier.

Strawberry cheesecake, as a variation, combines the velvety richness of the classic cheesecake with the freshness of strawberries. It likely emerged after other fruit-topped cheesecakes became popular, following the availability of fresh and preserved fruits in markets. Today, strawberry cheesecake is a classic American dessert, loved for its fresh, fruity topping that complements the dense, creamy filling beneath. This dessert beautifully marries the tartness of the strawberries with the sweet, citrus-infused creamy filling, making it a favorite during spring and summer when strawberries are in peak season.

Tips for the Best No-Bake Strawberry Cheesecake

• The foundation of a great cheesecake is its crust. Ensure your digestive biscuits are finely crumbled to create a uniform texture. Mix thoroughly with melted butter to get a consistent mixture that will hold well when pressed into the pan. This ensures a stable and crunchy base.
• For a smooth and creamy filling, make sure the cream cheese is at room temperature before you start mixing. Beat the cream cheese alone until it's completely smooth before adding the sugar and lemon zest. This prevents lumps and ensures a silky texture.
• When adding the full-fat cream, whisk until stiff peaks form. This incorporates air into your cheesecake, making it lighter and fluffier. Be sure not to over-mix after adding the gelatin, as this can cause the cheesecake to lose volume.
• Dissolve the gelatin sheets properly by soaking them in cold water until they’re soft and then stirring them into hot water until fully dissolved. This prevents any gritty texture in your cheesecake and ensures it sets uniformly without separating.
• Although your recipe doesn’t involve baking, it’s important to allow the cheesecake to set gradually and evenly in the fridge. Chill it for at least 3 hours before adding the strawberry topping to ensure the filling is firm enough to support the weight of the fruit layer.
• For the topping, cook the strawberries until they are just soft enough to blend. This preserves their fresh flavor and bright color. Let the blended mixture cool slightly before adding the dissolved gelatin, ensuring it doesn't begin to set before it's spread over the filling.
• Patience is key with cheesecake. Let it set in the fridge for the full 3-4 hours after adding the topping to ensure it firms up properly and the flavors meld beautifully.
• To get clean, professional slices, dip your knife in hot water and wipe it dry between each cut. This makes slicing through the creamy texture easier and keeps the layers distinct.

How Do I Keep My No-Bake Strawberry Cheesecake From Being Runny?

To prevent your cheesecake from being runny, ensure that the gelatin is completely dissolved and thoroughly mixed into the filling. Also, allow the cheesecake sufficient time to set in the refrigerator; typically, a minimum of 3-4 hours or, ideally, overnight. This gives the gelatin enough time to stabilize and firm up the filling, creating the perfect creamy and sliceable texture.

Why Won't My No-Bake Strawberry Cheesecake Set?

If your cheesecake isn’t setting, it might be due to not enough gelatin or improper dissolution of the gelatin used. Ensure that the gelatin is thoroughly soaked and then fully dissolved in hot water before adding it to the mixture. Additionally, adequate chilling time is crucial, so allow the cheesecake to set in the refrigerator for at least 3-4 hours, or ideally overnight, to fully firm up.

What if I Don't Have Gelatin?

If you don't have gelatin, you can use agar-agar as a vegetarian alternative. Agar-agar sets more firmly than gelatin and requires boiling to dissolve properly. Typically, you would use about 1 teaspoon of agar-agar powder to replace one gelatin sheet. Ensure it's fully dissolved in boiling water before incorporating it into your cheesecake mixture.

Can I Use Frozen Strawberries for the Topping?

Yes, you can use frozen strawberries for this recipe. Just ensure that you thaw and drain them well to remove excess moisture, which could affect the consistency of your topping. Cooking them as directed in the recipe will help concentrate their flavor, making frozen strawberries a practical alternative to fresh ones.

More No-Bake Strawberry Recipes You'll Love

Strawberry Icebox Cake

Strawberry Dessert Cups

Chocolate Strawberry Tart

Strawberry Cream Cheese Pie

How to Store No-Bake Strawberry Cheesecake

This No-Bake Strawberry Cheesecake can be stored in the refrigerator for up to 5 days. Make sure to cover it with plastic wrap or place it in an airtight container to prevent it from absorbing any fridge odors and to maintain its freshness. As for freezing wrap it tightly in plastic wrap and then aluminum foil to protect it from freezer burn. It can be stored in the freezer for up to a month. Thaw it in the refrigerator overnight before serving to ensure it retains its creamy texture and flavor.

How to Prepare No-Bake Strawbwerry Cheesecake

In a bowl, combine the crumbled biscuits with the butter.

Pour them in a 7×7 inches baking pan, lined with parchment paper, and level them until they are evenly spaced. Place in the fridge to set.

In the meantime, in a glass bowl, start beating the cream cheese, sugar and lemon zest with an electric whisker until they have all mended together in a homogeneous cream.

Dissolve the pre-soaked gelatin sheets in the hot water.

Add the dissolved gelatin to the cream cheese mixture and keep mixing to incorporate it.

Then, add the full-fat cream and keep whisking until stiff peaks form.

Pour the filling on top of the base, leveling it with a spatula to make it even. Then, let it sit in the fridge for at least 3 hours.

In a small pot, cook the chopped strawberries and the sugar until soft. Blend them with an immersion blender.

Add the pre-soaked gelatin and whisk with a hand whisk until it's completely dissolved. Let it cool slightly.

Pour on top of the cheesecake cream filling. Let set in the fridge for about 3-4 hours, or overnight, if you can.

Serve and enjoy!