Fresh, delicious and elegant! This no-bake strawberry cheesecake looks like it is made by a professional bakery. It's so creamy and delicious. The best part is; it takes less than ten minutes to put together. No more extra time and effort on baking that goes into a traditional cheesecake; I prefer no-bake cheesecakes over the regular cheesecakes because they are much quicker to make.
No-Bake Strawberry Cheesecake
This no-bake strawberry cheesecake recipe is very simple; it only needs three ingredients for the crust and four ingredients for the filling along with the strawberries. Doesn't require much effort or baking; all you have to do is to combine everything then refrigerate. So simple! So delicious!.
Strawberry Cheesecake Ingredients
This no-bake cheesecake needs few ingredients, listed below.
Crust:
Digestive biscuits, crumbs
Butter
Granulated sugar
Filling
Cream cheese
Heavy cream
Vanilla extract
Powdered sugar
Topping
Strawberries, sliced
How To Make This No-Bake Strawberry Cheesecake
Making the crust:
In a bowl, mix the biscuit crumbs with sugar and butter until combined.
Line a 22 cm springform with parchment paper(to get the cheesecake out of the springform base easily)
Spread the crumbs evenly in the springform and press it to the bottom then refrigerate until you finish making the filling.
Making the filling:
In a bowl, whisk the heavy cream using the electric whisk until become thick then set aside.
In another bowl, whisk the powdered sugar, cream cheese and vanilla extract using the electric whisk until the mixture becomes fluffy.
Now, fold the heavy cream in the cream cheese mixture, stir well until well combined.
Spread the cream cheese mixture over the chilled crust then refrigerate for at least 6 hours.
After that, add the strawberry slices on the top.
Which Cream Cheese Should I Use?
Use any cream cheese you fancy; I prefer using Philadelphia or Mascarpone both are fantastic in making cheesecake.
Pro's Tips
- This cheesecake needs to be refrigerated for 6-8 hours or overnight.
- Don't over mix the filling, or it will cause the entire mixture to split.
- Don't use a springform bigger than 22 cm (9 inches) or your cheesecake will look thinner.
- This no-bake strawberry cheesecake can be stored in the fridge for up to three days and can be frozen in an airtight container for up to two months.
More Dessert Recipes
Easy No-Bake Strawberry Cheesecake
Ingredients
Crust
- 2 cups digestive biscuits ,crumbs
- ½ cup butter
- 1 ½ tablespoon granulated sugar
Filling
- 380 g cream cheese
- 2 cups heavy cream
- 2 teaspoon vanilla extract
- 1 cup powdered sugar
Topping
- ½ cup strawberries ,sliced
Instructions
Making the crust
- In a bowl, mix the biscuit crumbs with sugar and butter until combined.
- Line a 22 cm springform with parchment paper(to get the cheesecake out of the springform base easily)
- Spread the crumbs evenly in the springform and press it to the bottom then refrigerate until you finish making the filling.
Making the filling
- In a bowl, whisk the heavy cream using the electric whisk until become thick then set aside.
- In another bowl, whisk the powdered sugar, cream cheese and vanilla extract using the electric whisk until the mixture becomes fluffy.
- Now, fold the heavy cream in the cream cheese mixture, stir well until well combined.
- Spread the cream cheese mixture over the chilled crust then refrigerate for at least 6 hours.
- After that, add the strawberry slices on the top.
Nutrition
This cheesecake is so delicious; I love the biscuit crust so much, so I doubled the crust ingredients.
This strawberry cheesecake recipe is great. I enjoyed it so much and will make it again
I didn't listen to the advice of letting it in the fridge for 6-12 hour, and I had to make a new one. This time I let it rest for the whole night in the fridge, and it was perfect.
Which cream cheese is the best to use in making this recipe?
I prefer to use Philadelphia or mascarpone.
This Recipe Is Amazing! So Simple Yet So Delicious! I have now made it three times already.
I Made this recipe on Christmas day, and it was so quick and easy. I added two tablespoons of Biscoff to the base.
Fabulous recipe. The topping tasted amazing and very quick and easy to make. I would recommend making it one day ahead to set properly.