No-Bake Strawberry Cheesecake

By jiafei

12 Person

220 Minutes

319 Calories

This simple no-bake strawberry cheesecake is the perfect summer dessert recipe. Fresh strawberries, crunchy graham cracker crust, and creamy center all work together for a sweet and cool treat. The bonus is that there’s no need to use a hot oven during the warm weather! You can make it into a heart shape, perfect for Valentine's day！

Ingredients

Strawberry Topping

1 1/2 tsp. Fresh-squeezed orange juice
1 1/2 tsp. Granulated sugar
3 cups Strawberries

Strawberry Cheesecake Filling

1 cup Heavy cream, cold
1/2 cup Pureed Strawberries
1/8 tsp. Kosher salt
1 tsp. Pure vanilla extract oil
1 1/4 cups Granulated sugar
16 oz. Plain cream cheese, room temperature
1 tbsp. Unflavored gelatin
2 tbsp. Water
3 tbsp. Fresh squeezed orange juice, pulp strained

Graham Cracker Crust

1/8 tsp. Kosher salt
7 tbsp. Unsalted butter, melted
2 cups Graham cracker crumbs

Method

01

Place the graham crackers in a food processor and pulse several times to make crumbs. With the machine running, add the salt and butter. Scrape down the sides of the bowl with a spatula to make sure the ingredients are evenly blended.
02

Lightly spray a 9-inch springform pan with baking spray. Add the graham cracker crumbs and spread in an even layer. Use a flat surface, such as the bottom of a glass, to press down the crumbs and form the crust. Refrigerate until needed.
03

Place the orange juice and water in a small bowl. Sprinkle the gelatin evenly over the top and briefly stir to combine. Microwave for 20 seconds, until the gelatin has completely melted. Set aside to cool while preparing the remaining ingredients.
04

In a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, vanilla, and kosher salt on medium speed, until the ingredients are smooth. Add the pureed strawberries and continue mixing until smooth. Turn the mixer off and scrape down the sides of the bowl.
05

Once the gelatin is cool but still melted (you can place it in the refrigerator for a few minutes if it’s still warm), add it to the other ingredients with the mixer on medium speed.
06

Replace the paddle attachment with the whisk attachment. Add the heavy cream on medium-low speed, then turn the mixer up to high speed and mix for 1-2 minutes, until the ingredients whip up slightly.
07

Pour the filling into the prepared crust, smoothing out the top with a regular or (preferably) an offset spatula. Place in the refrigerator and chill for a minimum of 3 hours to allow the gelatin to set.
08

While the cheesecake is chilling, prepare the topping. Place 1 cup strawberries in a medium-sized bowl. Add the sugar and orange juice, stirring to combine. Let the ingredients sit for a minimum of 30 minutes, stirring until the sugar dissolves and the berries are juicy. Puree in a blender.
09

Run a knife or offset spatula around the edge of the springform pan before releasing the cheesecake to ensure it doesn’t stick. Drizzle the macerated strawberry puree over the cheesecake, then top with sliced strawberries. Serve chilled.

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No-Bake Strawberry Cheesecake

4.7

( By jiafei )

01 Information

Grade easy
Serving 12 servings
Calorie 319 Kcal
Prep Time 20 Mins
Cook Time 200 Mins
Total Time 220 Mins

02 Ingredients

Strawberry Topping

1 1/2 tsp. Fresh-squeezed orange juice

1 1/2 tsp. Granulated sugar

3 cups Strawberries

Strawberry Cheesecake Filling

1 cup Heavy cream, cold

1/2 cup Pureed Strawberries

1/8 tsp. Kosher salt

1 tsp. Pure vanilla extract oil

1 1/4 cups Granulated sugar

16 oz. Plain cream cheese, room temperature

1 tbsp. Unflavored gelatin

2 tbsp. Water

3 tbsp. Fresh squeezed orange juice, pulp strained

Graham Cracker Crust

1/8 tsp. Kosher salt

7 tbsp. Unsalted butter, melted

2 cups Graham cracker crumbs

03 Method

Step 1

Place the graham crackers in a food processor and pulse several times to make crumbs. With the machine running, add the salt and butter. Scrape down the sides of the bowl with a spatula to make sure the ingredients are evenly blended.

Step 2

Lightly spray a 9-inch springform pan with baking spray. Add the graham cracker crumbs and spread in an even layer. Use a flat surface, such as the bottom of a glass, to press down the crumbs and form the crust. Refrigerate until needed.

Step 3

Place the orange juice and water in a small bowl. Sprinkle the gelatin evenly over the top and briefly stir to combine. Microwave for 20 seconds, until the gelatin has completely melted. Set aside to cool while preparing the remaining ingredients.

Step 4

In a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, vanilla, and kosher salt on medium speed, until the ingredients are smooth. Add the pureed strawberries and continue mixing until smooth. Turn the mixer off and scrape down the sides of the bowl.

Step 5

Once the gelatin is cool but still melted (you can place it in the refrigerator for a few minutes if it’s still warm), add it to the other ingredients with the mixer on medium speed.

Step 6

Replace the paddle attachment with the whisk attachment. Add the heavy cream on medium-low speed, then turn the mixer up to high speed and mix for 1-2 minutes, until the ingredients whip up slightly.

Step 7

Pour the filling into the prepared crust, smoothing out the top with a regular or (preferably) an offset spatula. Place in the refrigerator and chill for a minimum of 3 hours to allow the gelatin to set.

Step 8

While the cheesecake is chilling, prepare the topping. Place 1 cup strawberries in a medium-sized bowl. Add the sugar and orange juice, stirring to combine. Let the ingredients sit for a minimum of 30 minutes, stirring until the sugar dissolves and the berries are juicy. Puree in a blender.

Step 9

Run a knife or offset spatula around the edge of the springform pan before releasing the cheesecake to ensure it doesn’t stick. Drizzle the macerated strawberry puree over the cheesecake, then top with sliced strawberries. Serve chilled.

04 Author

jiafei

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