recipe

No-Bake Strawberry Cheesecake: the effortless recipe for a sweet yet tart dessert

Total time: 40 Min + chilling time
Difficulty: Low
Serves: 8 people
By Cookist
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This strawberry cheesecake is a light, no-bake dessert that's less dense than a baked version. This cheesecake is made with a crunchy base of dry biscuits, a smooth yet firm filling of cream cheese, sugar, cream and a topping of fresh strawberries.

This refreshing, no-bake strawberry cheesecake is sweet yet tart and tangy because of fluffy cream cheese. Super quick and easy to make, it is an impressive recipe you can serve on any occasion when strawberries are in season.

For the decoration we used fresh strawberries, but you can also top the dessert with a delicate strawberry glaze or sauce. So let’s see how to make this no-bake strawberry cheesecake.

Tips for making No-Bake Strawberry Cheesecake

Instead of Philadelphia cheese you can also use ricotta cheese, mascarpone cheese or another creamy cheese.

Make sure to let your cheesecake chill in the refrigerator for up to overnight to make the filling firm yet creamy.

To prevent your cream cheese filling from being runny, you can make it thicker and smoother. Simply make sure the whipped cream is stiff and mixed well with the strawberry puree.

Instead of isinglass, or gelatin sheets, you can use agar-agar, a natural gelling agent. Avoid making cheesecake without gelatin, as it will lose its consistency immediately.

For a strawberry sauce topping, you can cook the strawberries and a spoonful of sugar in a pan for 1-2 minutes. This will create a delicious syrup that is perfect for enriching and decorating the cheesecake top.

Instead of whipped cream, you can also use condensed milk.

To make a perfect slice, cut your cold strawberry cheesecake, and clean the knife blade after cutting each slice.

If you use a larger cake pan, 26-28 centimeters in diameter, double the doses.

For an even easier recipe, you can stuff your cheesecake with fresh strawberries, perhaps arranged in a flower pattern.

The cheese cream can be made by replacing part of the ricotta cheese with fresh spreadable cheese, robiola cheese or mascarpone cheese.

You can also make the base with chocolate biscuits.

How to store Strawberry cheesecake

You can store the no-bake strawberry cheesecake in the refrigerator for up to 3 days. It can also be frozen for a month.

Ingredients
for the base
Dry biscuits
300 g
butter, melted
150 g
for the filling
Philadelphia cheese
500 g
Whipping cream
200 g
Fresh strawberries
200 g
Granulated sugar
70 g
Vanilla Extract
1 tsp
gelatin sheets
6 g
for decorating
Fresh strawberries
200 g

How to make No-Bake Strawberry Cheesecake

Blend the biscuits in the mixer until you get a kind of flour.

Add the melted butter and blend for a few more moments.

Pour the crumbled mixture into a 22 centimeters circle-shaped mold lined with parchment paper.

Compact well with the back of a spoon to distribute the crumbs evenly. Let it harden in the refrigerator for 30 minutes.

Meanwhile, make the cream; in a large bowl mix the ricotta cheese and the granulated sugar with an hand whisk.

Blend the strawberries with the immersion blender until pureed.

Filter the strawberry purée and add it to the ricotta cheese cream.

For a very soft effect, use the immersion blender in the cream cheese and strawberries.

You will need to get a smooth and light pink cream.

Whip the cream until stiff with the electric whisk.

Incorporate the cream into the ricotta cream, stirring gently from bottom to top so as not to break it.

You will need to get a swollen and foamy cream.

Soak the gelatin in cold water for 10 minutes, squeeze it and dissolve it in a couple of tablespoons of cream that you have slightly heated.

Stir to make it melt well, let it cool and then add all to the ricotta and strawberry cream.

Pour the cream onto the biscuit base, level well and put back in the refrigerator for 4-6 hours.

After this time, the cream will be firm and you can decorate the strawberry cheesecake with fresh strawberries on the surface.

Keep the cheesecake in the refrigerator until ready to serve.

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