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    Home » Recipes » Dessert

    No Bake Cheesecake With Strawberry Topping (Without Gelatin)

    Published: Oct 1, 2020 · Modified: Jul 25, 2022 by Radwa · This post may contain affiliate links. 8 Comments

    Jump to Recipe Print Recipe

    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 is gelatin free and it takes less than ten minutes to put together.

    Easy No Bake Cheesecake Without Gelatine

    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 Cheesecake With Strawberry Topping

    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!.

    Easy No-Bake Strawberry Cheesecake, Gelatin fee

    Strawberry Cheesecake Ingredients

    This no-bake cheesecake needs few ingredients, listed below.

    Ingredients

    Crust:

    Digestive biscuits, crumbs
    Butter
    Granulated sugar

    Filling

    Cream cheese
    Heavy cream
    Vanilla extract
    Powdered sugar

    Topping

    Strawberries, sliced

    close shot to the Strawberry Cheesecake

    How To Make This No-Bake Strawberry Cheesecake Without Gelatin?

    How to make this recipe

    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.

    steps of making this recipe


    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.

    Easy No-Bake Strawberry Cheesecake

    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.
    No-Bake Strawberry Cheesecake

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    Easy No-Bake Strawberry Cheesecake
    Print Pin
    5 from 8 votes

    No Bake Cheesecake With Strawberry Topping (Without Gelatin)

    Fresh, delicious and elegant! This no-bake strawberry cheesecake looks like it is made by a professional bakery and the best part is, it is gelatine free.
    Course Dessert
    Cuisine American
    Keyword No Bake Cheesecake With Strawberry Topping, Strawberry Cheesecake Without Gelatin
    Prep Time 20 minutes
    Chill 4 hours
    Total Time 4 hours 20 minutes
    Servings 12 servings
    Calories 419kcal
    Author Radwa

    Equipment

    • Measuring spoons
    • Springform
    • Measuring cups
    • Electric hand mixer

    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.

    Notes

    • 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.

    Nutrition

    Serving: 1serving | Calories: 419kcal | Carbohydrates: 25g | Protein: 4g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 108mg | Sodium: 184mg | Potassium: 102mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1008IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg

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    Reader Interactions

    Comments

    1. Clair

      June 10, 2021 at 1:59 am

      5 stars
      This cheesecake is so delicious; I love the biscuit crust so much, so I doubled the crust ingredients.

      Reply
    2. Francies

      June 10, 2021 at 2:00 am

      5 stars
      This strawberry cheesecake recipe is great. I enjoyed it so much and will make it again

      Reply
    3. Violet

      June 10, 2021 at 2:03 am

      5 stars
      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.

      Reply
    4. Caelyn

      June 10, 2021 at 2:04 am

      5 stars
      Which cream cheese is the best to use in making this recipe?

      Reply
      • Radwa

        June 10, 2021 at 2:13 am

        I prefer to use Philadelphia or mascarpone.

        Reply
    5. Elena

      June 10, 2021 at 2:09 am

      5 stars
      This Recipe Is Amazing! So Simple Yet So Delicious! I have now made it three times already.

      Reply
    6. Camila

      June 10, 2021 at 2:10 am

      5 stars
      I Made this recipe on Christmas day, and it was so quick and easy. I added two tablespoons of Biscoff to the base.

      Reply
    7. Kate

      June 10, 2021 at 2:13 am

      5 stars
      Fabulous recipe. The topping tasted amazing and very quick and easy to make. I would recommend making it one day ahead to set properly.

      Reply

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    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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