No Bake Strawberry Cheesecake is so luscious and bursting with fresh strawberry flavor. This dessert is lush, rich, decadent and is so easy it’s foolproof.
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This No Bake Strawberry Cheesecake is best made at least one night it advance to allow the cheesecake to set overnight, but only takes 30 minutes to actively make. Fresh Strawberry Cheese Cake does not contain any artificial strawberry flavors making it so tasty and bright.
For more delicious no bake desserts recipes, check out this recipe collection.
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What We Love About This No Bake Strawberry Cheesecake Recipe
- Easy Ingredients: For this strawberry shortcake cheesecake recipe all you will need is 7 easy to find, whole ingredients.
- No Bake: No need to turn on the oven for this recipe, making it perfect for a hot summer day when turning on the oven isn’t an option.
- Stays Great in Fridge: This cheesecake will be just as tasty on its last day as it was on the first day.
Ingredient Notes for Strawberry Philadelphia Cheesecake
- Cookies: To make the crust, you’ll need vanilla sandwich cookies such as golden Oreos or store brand. Use gluten free if necessary.
- Strawberries: Fresh or frozen strawberries will work. If using frozen allow to thaw fully in the fridge overnight.
Variations and Substitutions
- Chocolate Cookies- For a chocolate covered strawberry taste, use oreos or store brand chocolate sandwich cookies.
- Raspberry – Use fresh raspberries in place of strawberries.
- Crumbs-try using graham cracker crumbs in place of the cookies.
How to Make Strawberry Cheesecake Cake
These are the basic steps for making No Bake Cherry Cheesecake. Please refer to the recipe card below for more detailed instructions.
STEP 1: MAKE THE COOKIE CRUST
Start by making the crust, place 24 vanilla sandwich cookies in a food processor. Pulse until cookies resemble fine crumbs, you can also use a plastic bag and rolling pin. Then pour in the melted butter processor, pulse until butter is fully incorporated.
STEP 2: PRESS INTO PAN
Next, pack the butter and cookie crumb mixture into the bottom of a springform pan lined with parchment paper using a rubber spatula to firmly press the cookie crust into a tightly packed even layer. Then place crust in the freezer while preparing the cheesecake filling.
STEP 3: PUREE THE STRAWBERRIES
Rinse the cooking crumbs out of the food processor to prepare the cake. Place the chopped fresh strawberries into the food processor and pulse into smooth puree. Then use a fine mesh strainer to separate the strawberry puree liquid from the solids, discard solids.
STEP 4: STRAWBERRY SAUCE REDUCTION
Bring strawberry juice to a gentle boil over medium heat, stirring consistently to prevent it from burning. Allow the liquid to continue cooking until reduced by half, this will take 5-10 minutes. Remove from heat and set aside to cool to room temperature.
STEP 5: CHEESECAKE FILLING
In a large bowl, add cream cheese and fold in with a hand mixer or stand mixer until it reaches a creamy consistency, this will take about 1 minute. Next, add reduced strawberry liquid, sugar and vanilla extract. Mix until incorporated, then pour in the heavy whipping cream, mix for 1-2 minutes until the consistency reaches stiff peaks.
STEP 6: ALLOW CHEESECAKE TO SET
Remove the cookie crust from the freezer and pour in the cream cheese filling. To create a smooth top, use a rubber spatula. Finally, place strawberry cheesecake cake in the refrigerator to firm up for at least 4 hours, best if overnight. Lastly, garnish with fresh strawberries, slice and serve.
Prep and Storage Tips for the No Bake Cheesecake Recipes
HOW TO MAKE THIS RECIPE AHEAD OF TIME
This is a great recipe to make ahead of time, in fact it’s recommended to. Follow the steps as usual making 1-2 days prior.
HOW TO STORE THIS RECIPE
Store covered or in airtight container in the refrigerator for up to 4-5 days.
HOW TO FREEZE THIS RECIPE
Freeze in dish and cover well with plastic wrap. Once you are ready to thaw the cheesecake, transfer to the refrigerator and allow it to thaw over night.
Frequently Asked Questions about Strawberry Shortcake Cheesecake Recipe
The first type is a traditional cheesecake as known as New York style which is made of cream cheese, sour cream, eggs, sugar, and vanilla which is then bake in a graham cracker crust which is thick, rich texture. Secondly, there is a no-bake cheese cheesecake which is made from cream cheese, heavy cream, and sugar then refrigerated until fully set, resulting is a fluffy and creamy consistency. Lastly, there is Chicago style which similar to New York but it has a has extra cream cheese and is firmer and golden brown outside.
This recipe for fresh strawberry cheese cake is comprised of strawberries, cream cheese, heavy whipping cream, sugar, and vanilla extract.
If your cheesecake is not firm, it mostly mean that you either did not whipping the heavy cream enough or it was not in the fridge for longer enough, it is ideal to allow to set overnight.
If you do not have a food processor you can use a blender and mix at high speed.
Expert Tips for Making This Strawberry Cheesecake Cake Recipe
- This Recipe Can be Doubled: Double this strawberry cheesecake cake recipe by increasing the ingredients. Either split between 2 spring form pans or use a 16×9 inch pan and make cheesecake bars.
- Pre-Made Crust: To skip a couple steps to save time you can use a pre-made store bought graham cracker crust in place of make a cookie crumb crust.
- Top: Place cool whip and strawberry jam on top.
- Low Calorie: A low fat cream cheese or a low calorie whip topping can be great for this recipe.
What to Serve with No Bake Strawberry Cheesecake
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No Bake Strawberry Cheesecake
Ingredients
Crust Ingredients:
- 24 vanilla sandwich cookies, gluten free if necessary
- 4 tablespoons butter, melted
Cheesecake Ingredients:
- 2 cups strawberries, hulled and chopped
- 2 cups cream cheese, 16 oz
- 1 cup heavy whipping cream
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- Optional: red food coloring, extra strawberries for garnish
Instructions
- Prepare the crust by placing 24 vanilla sandwich cookies (creme filling included) in a food processor. Pulse until cookies resemble coarse crumbs.
- Pour melted butter into the food processor and pulse mixture until fully incorporated.
- Pour the cookie mixture into the bottom of a springform pan. Use a rubber spatula to firmly press the cookie crust into a tightly packed even layer. Place crust in the freezer while preparing the next steps.
- Rinse out the food processor and prepare the cake. Place the chopped fresh strawberries into the food processor and pulse into smooth.
- Place a fine mesh strainer over a small saucepan and pour in the strawberry puree. Use a rubber spatula to press out as much liquid as possible from the strawberries. Discard solids. About ½ cup of liquid should remain.
- Bring strawberry juice to a gentle boil, stirring regularly to prevent burning. Allow the liquid to continue cooking until reduced by half (about 5-10 minutes). Turn off heat and set aside to cool to room temperature.
- Use an electric mixer fitted with a whisk attachment to mix 2 cups of cream cheese until a creamy consistency is reached, about 1 minute.
- Add reduced strawberry liquid, sugar and vanilla extract and mix until incorporated.
- Pour in heavy whipping cream and mix again for 1-2 minutes. For a pinker cake, add 1 to 2 drops of food coloring and mix until color is worked through the filling.
- Remove the cookie crust from the freezer and pour the cream cheese filling on top. Use a rubber spatula to create a smooth and even layer. Place cake in the refrigerator to firm up for at least 4 hours, best if overnight. Garnish with fresh strawberries, slice and serve.
Expert Tips
-
- This Recipe Can be Doubled: Double this strawberry cheesecake cake recipe by increasing the ingredients. Either split between 2 spring form pans or use a 16×9 inch pan and make cheesecake bars.
- Pre-Made Crust: To skip a couple steps to save time you can use a pre-made store bought graham cracker crust in place of make a cookie crumb crust.
- Top: Place cool whip and strawberry jam on top.
- Low Calorie: A low fat cream cheese or a low calorie whip topping can be great for this recipe.