A delightful no-bake strawberry cheesecake that is irresistibly whipped, creamy, and brimming with the freshness of ripe strawberries. You’ll be amazed by the abundance of strawberries in this cheesecake, and the simple crust is a total winner.
Strawberry Cheesecake is a delightful fusion of our incredibly popular Classic No-bake Cheesecake and our Easy Strawberry Cake. It’s not only a show-stopping dessert but also an excellent candidate for freezing. When partially thawed, it transforms into a luscious strawberry ice cream cake!
No-Bake Strawberry Cheesecake Recipe:
This make-ahead cake is the epitome of a perfect summer dessert. It comes together in a flash, looks visually stunning, and tastes absolutely divine.
Watch the eyes of everyone light up when you present this Strawberry Cheesecake on the dessert table. It’s ideal for various occasions, including baby showers, birthdays, picnics, potlucks, and bridal showers.
How to Freeze a No-Bake Cheesecake:
This cake is the ultimate treat because it’s freezer-friendly! To freeze a no-bake cheesecake, wrap it in several layers of plastic wrap and place it in the freezer. Allow it to thaw at room temperature for at least 3 hours for easy slicing. When it’s still partially frozen, it has the texture and flavor of an ice cream cake. The best part? It won’t turn into a messy puddle when it thaws.
Since this cake contains fresh strawberry puree, if you don’t plan to consume it within 1-3 days, it’s advisable to freeze it and then thaw it before serving.
How to Make Strawberry Cheesecake:
BONUS: You won’t need to heat up your oven for this recipe. All you need is a hand mixer, a blender or food processor, a 9-inch springform pan, and a sieve for straining.
- Oil a springform pan and line the sides with parchment paper.
- Mix graham cracker crumbs with butter and sugar, then press the mixture into the bottom of the springform pan and chill.
- Puree strawberries and strain, discarding the seeds.
- Beat together cream cheese and sugar. Blend in heavy cream and then Mascarpone.
- Blend in strawberry puree and lemon juice.
- Bloom and melt the gelatin, then gradually beat it into the filling.
- Pour the mixture over the chilled crust, cover, and refrigerate (or freeze).
How to Bloom Gelatin:
To bloom unflavored gelatin, you’ll need 1/4 cup of water for every 7 grams (1 packet) of gelatin powder. Pour the water into a bowl and evenly sprinkle the gelatin on top. Let it sit for 5 minutes at room temperature. The gelatin will absorb the water and expand in size.
Once it’s bloomed, microwave it for about 30 seconds, stirring every 10 seconds. Continue to stir and heat until the gelatin is completely dissolved. If you notice any gelatin pieces, use a spoon to break them up against the side of the bowl for easier dissolving.
