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Yields:
10 - 12 serving(s)
Prep Time:
30 mins
Total Time:
12 hrs 30 mins
Turn off your oven! This no-bake dessert is the easiest strawberry cheesecake you'll ever make. It has that buttery graham cracker crust everybody loves, along with a supremely fluffy, sweet-tart strawberry filling. As with many chilled no-bake dessert recipes, this cheesecake has packaged Jell-O to thank for its structural integrity. Along with cream cheese and whipped cream, the Jell-O is what makes this cheesecake slice like a dream. Plus, it gives the cheesecake extra strawberry flavor and a gorgeous pink hue, making it the perfect addition to your Valentine's Day desserts!
What's in no-bake strawberry cheesecake filling?
Much like regular cheesecake recipes, the main ingredient in no-bake strawberry cheesecake is cream cheese. The cheesecake contains granulated sugar for sweetness, along with powdered sugar. Because powdered sugar contains a small amount of cornstarch, it helps hold the cheesecake together, on top of adding more sweetness. Finely chopped strawberries, lemon juice, lemon zest, and vanilla extract work hard to find a balance between the sweet and tart flavors in this cheesecake. Next, strawberry Jell-O gets fully dissolved in a small amount of water and mixed in with everything else. Finally, freshly whipped cream is folded in to finish the creamy, fluffy filling.
Can you use this recipe to make a no-bake raspberry cheesecake?
Yes! If you'd like to switch up the flavor of the cheesecake, simply use raspberry gelatin and 1 1/2 cups of chopped raspberries in the filling instead.
Can you make no-bake strawberry cheesecake in advance?
This cheesecake can, and should, be made ahead of time! For the filling to set up properly, the cheesecake must be refrigerated for at least 12 hours before slicing and serving. However, it can be made up to two days in advance, wrapped tightly in plastic wrap, and stored in the fridge.
Can you freeze no-bake strawberry cheesecake?
No, avoid freezing this cheesecake. Freezing can alter the cheesecake’s texture. It's best to store this beauty in the fridge!
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Ingredients
Crust
- 16
sheets graham crackers
- 1/2 cup
packed light brown sugar
- 10 Tbsp.
salted butter, melted
Nonstick cooking spray
Filling
- 1 1/4 cups
cold heavy cream
- 1 tsp.
vanilla extract
- 3
(8-oz.) packages cream cheese, softened
- 1/2 cup
granulated sugar
- 1/4 cup
powdered sugar
- 1 tsp.
lemon zest
- 2 tsp.
lemon juice
- 1
(3-oz.) box strawberry gelatin, such as Jell-O
- 6 Tbsp.
boiling water
- 1 1/2 cups
finely chopped strawberries
Directions
- Step 1For the crust: To a food processor, add the graham crackers and brown sugar. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand.
- Step 2Spray a 9-inch springform pan with cooking spray. Transfer the graham cracker mixture to the pan. Using a measuring cup, press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
- Step 3For the filling: To the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and vanilla. Mix on medium-high speed until very stiff peaks form, 1 to 2 minutes. Transfer the whipped cream to a mixing bowl.
- Step 4To the same stand mixer bowl, add the cream cheese. Fit the mixer with the paddle attachment and beat the cream cheese on medium speed until softened and smooth, 1 to 2 minutes. Scrape down the sides of the bowl, and add the granulated sugar, powdered sugar, lemon zest, and lemon juice. Beat to combine on medium speed until smooth, 1 minute.
- Step 5In a medium bowl, combine the strawberry gelatin with the boiling water. Whisk vigorously for at least 2 minutes to dissolve the gelatin, scraping any sugar from the sides of the bowl as you whisk. Add the gelatin mixture to the cream cheese mixture. Beat on medium speed until very smooth, scraping the sides and bottom of the bowl as needed, about 1 minute. Fold in the strawberries.
- Step 6Add one-third of the whipped cream to the cream cheese mixture, and gently fold in with a rubber spatula until completely combined. Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
- Step 7Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon or an offset spatula. Cover the pan with plastic wrap and refrigerate for at least 12 hours and up to 2 days.
- Step 8Loosen the cheesecake from the springform pan with a small knife or offset spatula. Transfer the cheesecake to a serving platter or cutting board. Cut slices with a warm knife.
Tip: For extra strawberry flavor, make some sweet strawberries to spoon over the cheesecake.
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