Strawberry Cheesecake (No-Bake)
Calories: 31
Adjust Servings Here: 8 servings
Description
Get ready to indulge because the ultimate strawberry cheesecake recipe is about to become your go-to crowd-pleaser. This tried and tested recipe combines the richness of cheesecake with the irresistible flavor of fresh strawberries, creating a dessert that will have everyone clamoring for more.
Ingredients
Crust
- 1½ cups (126 g) Graham cracker crumbs (from about 12 graham crackers)
- ¼ cup (50 g) Granulated sugar (optional)
- ½ cup (113.5 g) Unsalted butter melted
Filling
- 1½ cups (200 g) Strawberries puree (about 2 cups whole strawberries pureed)
- 1 tbsp Gelatin powder bloomed in 4 tbsp of water
- 16 oz (450 g) Cream cheese 39 to 40% softened
- 4 oz (113 g) Sour cream 27%
- ¾ cup (90 g) Powdered sugar
- 1 tsp Vanilla extract
- 1 cups (240 ml) Heavy whipping cream 38%
Strawberry sauce
- 1½ cups (200 g) Strawberry puree (about 2 cups whole strawberries pureed)
- ¼ cup Granulated sugar (adjust according to sweetness of strawberries)
- 1 tsp Lemon juice (optional)
- ½ tsp Vanilla extract (optional)
Plus
- 6 - 8 Strawberries sliced for the sides (optional)
- 6 - 8 Strawberries for garnish
Instructions
- Puree - Wash, trim, and hull the strawberries. Slice a few until you have enough for the sides of the pan, Then place the rest in a blender or food processor and puree the strawberries until smooth. Pass through a sieve. Divide the amounts necessary to use for the filling and sauce.
- Crust - Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press the mixture into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator for 15 minutes or while preparing the filling.1½ cups Graham cracker crumbs , ¼ cup Granulated sugar, ½ cup Unsalted butter
- Sides - Arrange the strawberry slices along the sides of the pan, making sure to choose similar size strawberries.6 - 8 Strawberries
- Gelatin - Soak the gelatin in water, then dissolve it in the microwave at 50% power. Set aside to cool.1 tbsp Gelatin powder
- Filling - In a large mixing bowl, beat the cream cheese and sour cream until smooth. Add the powdered sugar and vanilla extract, followed by the heavy cream, and whip until stiff peaks. Fold in the strawberry puree, followed by the gelatin. Combine well but keep do not overmix.16 oz Cream cheese, 4 oz Sour cream, ¾ cup Powdered sugar, 1 tsp Vanilla extract, 1 cups Heavy whipping cream , 1½ cups Strawberries puree
- Assemble - Pour the filling over the chilled crust and spread it out evenly, ensuring not to disturb the strawberry slices on the sides. Use an offset spatula to spread evenly until you have a smooth, level top.
- Chill - Transfer the cheesecake to the refrigerator to chill for at least 4 hours, preferably overnight for best results.
- Sauce - Combine the strawberry puree, lemon juice, sugar, and vanilla extract in a saucepan over medium heat. Add the cornstarch slurry and combine well. Cook on medium heat, stirring continuously until it thickens, about 10-15 minutes. Set aside to chill for at least 2 hours.1½ cups Strawberry puree , ¼ cup Granulated sugar , 1 tsp Lemon juice , ½ tsp Vanilla extract
- Top - Pour a few tablespoons of the cooled strawberry sauce on the cheesecake. Spread slightly and then garnish with fresh whole and cut strawberries. Keep chilled until ready to serve.6 - 8 Strawberries
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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