This no-bake strawberry cheesecake is an easy to make and light dessert. Made with fresh strawberries, cream cheese, and an Oreo crust, it is a great dessert for the warmer months, and it requires very little effort and tastes great.
Once the weather heats up the last thing, I want to do is turn on the oven if I don’t have to. This no bake strawberry cheesecake is the perfect dessert for when you don’t want to spend a lot of time making something but want a tasty dessert. If you have a food processor then this recipe will be a snap to make. Perfect for friends and family alike and the best part of all is that it doesn’t take a lot of effort for a dessert that they will all devour.
Table of Contents
In this recipe
There aren’t a lot of ingredients for this recipe which is what makes it so easy to make. Once the gelatin is ready you will be able to get everything done in less than 20 minutes.
Strawberries: fresh strawberries are the best for this recipe as opposed to frozen.
Gelatin: adds structure to the cheesecake and helps it set correctly.
Heavy cream: this will add some air and lightness to the cheesecake.
What types of strawberries should I use for no-bake cheesecakes?
You will want to use fresh strawberries for a no-bake cheesecake. This is mainly because when the strawberries are frozen and thawed a majority of the water will seep out. This will lead to a cheesecake that will not set at all or will not hold its shape once sliced. It can also cause a soggy crust. If you only have frozen strawberries and then you will need to add at least 2 tablespoons of cornstarch to the strawberries. However, this may cause the texture of the cheesecake to become chewier once set as compared to not using cornstarch.
Do I have to use gelatin?
Gelatin will help your cheesecake set well as well as hold its shape better. There are several reasons why you might not want to use gelatin, however I would recommend using a substitute like agar agar in its place. You can also use cooked flour or cornstarch as well to allow the cheesecake to set. With the addition of the strawberries and the liquid they add you will want something to help with the structure of the cheesecake, so it holds its shape when cut.
What is blooming gelatin?
It is the process of adding gelatin to water and allowing it to soak for a few minutes. By doing so it will hydrate all of the gelatin. When you first add the gelatin to the water you may see some dry spots at the beginning. As time progresses those should disappear. Once it has absorbed all of the water and once you heat it up you will have a nice smooth mixture. If you skip the blooming step, you will have lumps of gelatin in the water which will not mix well with the cheesecake filling.
Only about 30 minutes of active time
One of the best things I love about this recipe is that it takes less than 30 minutes of active time, so I am not in the kitchen for prolonged periods of time. The easiest way to knock this out in less than 30 minutes is to start by blooming the gelatin. This will take about 5 minutes by pouring the gelatin into cold/room temperature water. While that is blooming use your food processor to crush the Oreos with the cream filling. Add the butter and mix well. Then pack the crumbs into a parchment lined spring form pan.
Heat the gelatin in the microwave until it is liquid and set aside to cool. While that is cooling add the strawberries to a food processor and blend until there aren’t any big chunks. Add the sour cream, sugar, cream cheese and gelatin. Blend until smooth. In a mixing bowl whip the cream until soft peaks form then gently fold the whipped cream into the cheesecake filling. Pour into the springform pan and chuck in the fridge for at least 6 hours. I usually leave mine overnight.
*Pro tip: spread a very small amount of a flavor neutral oil around the side of the springform pan to help the cheesecake release easily once you are ready to unmold.
Looking for other cheesecake recipes?
No-Bake Strawberry Cheesecake
Equipment
- Food processor or blender
- Mixing Bowl
- Hand mixer, or stand mixer
- Spatula
- 9-inch springform pan lined with parchment paper
Ingredients
Crust
- 24 Oreo cookies
- 5 tablespoons butter unsalted, melted
Cheesecake filling
- 1½ pounds cream cheese softened, 3–8-ounce bricks
- 1 pound strawberries hulled
- 1¼ cup sugar
- ¾ cup heavy cream
- ¼ cup sour cream
- 2 tablespoons water cold or room temperature
- 7 g unflavored gelatin one package
Instructions
Blooming the gelatin
- In a small bowl sprinkle, the gelatin over the cold/room temperature water. Allow to sit for 5 minutes.2 tablespoons water, 7 g unflavored gelatin
- Heat the gelatin in the microwave until liquid, about 30-45 seconds, set aside and allow it to cool.
Making the crust
- While the gelatin is blooming add the Oreos to a food processor and pulse until they are crumbs. Add the butter and pulse to combine.24 Oreo cookies, 5 tablespoons butter
- Pour the crust into a parchment lined springform pan. Press down to firmly pack the crust and place it in the refrigerator.
Making the strawberry cheesecake filling
- In a food processor pulse the strawberries until they are smooth. Add the sour cream, sugar, gelatin, and cream cheese. Blend until evenly combined.1½ pounds cream cheese, 1 pound strawberries, 1¼ cup sugar, ¼ cup sour cream
- In a mixing bowl using a hand mixer whip the cream until soft peaks form. Pour in the cheesecake filling and gently fold to combine. Pour the filling into the chilled springform pan, Cover and chill for at least 6 hours to overnight.¾ cup heavy cream
Notes
If you don’t have a food processor you can use a plastic bag and a rolling pin to break up and crush the Oreos
The crust and the cheesecake can be frozen as well to set.
Nutrition
