No-Bake Strawberry Cheesecake

5 from 7 votes

No-Bake Strawberry Cheesecake

Indulge in this incredibly delicious no-bake strawberry cheesecake! It's creamy, luscious, and tastes just like a strawberry milkshake. We've found a solution to the challenge of incorporating more strawberry flavor into no-bake cheesecakes without using gelatin despite their high water content. You may already have the secret ingredient in your pantry!

Prep Time30

Chill Time8

Servings: slices

Author: Bea & Marco

Ingredients

Base

2 cup (200 g) biscuit crumbs
7 tablespoon (100 g) butter , melted

Filling

24 oz (675 g) full-fat plain cream cheese , room temperature
½ cup (60 g) powdered sugar
2 teaspoon vanilla extract
1 cup (300 g) strawberry jam
a few drops of red food coloring , optional
1 ½ cup (345 g) whipping cream, min 35% fat , chilled

Topping

⅓ cup (100 g) strawberry jam
1 cup (230 g) whippingy cream , chilled
¼ cup (30 g) powdered sugar
some strawberries

Instructions

Base

Line the base of a 9-inch springform pan with parchment paper, leaving 2-3 inches (10-15cm) extra on the sides, so it's easier to transfer the cheesecake later. Refer to video above.
Mix the biscuit crumbs and butter in a bowl. Pour into the pan, press evenly with the back of a spoon, and freeze for 30 minutes.

Filling

In another bowl, mix cream cheese, powdered sugar, and vanilla extract in a bowl using a handheld whisk until creamy. Whisk in the strawberry jam, and optionally add a few drops of red food coloring. Set aside.
In another bowl, whisk the heavy cream to stiff peaks. Gently fold it into the strawberry mixture using a spatula.

Chill

Pour the filling into the pan and spread evenly using an offset spatula. Shake the pan to help the filling sets in. Chill in the fridge for at least 8 hours, preferably overnight.

Topping

Spread strawberry jam on top, leaving ½ inch of the edges uncovered. Whisk heavy cream with powdered sugar until stiff peaks form. Pipe all around the edges of the cheesecake, and finally, place strawberries on top. Enjoy!

Notes

Use ingredients at the specified temperature. Cream cheese needs to be at room temperature so it mixes easily with the other ingredients. Heavy cream needs to be cold so that it can be whipped.
Discard the cream cheese liquid. You usually see the liquid as the cream cheese comes to room temperature. Discard any excess liquid to ensure our cheesecake sets perfectly.
Whip the heavy cream to stiff peaks. This is important because that's what's going to help our cheesecake hold beautifully.
Chill the cheesecake in the coldest part of the fridge. This is so our no-bake strawberry cheesecake sets perfectly.
Place the cheesecake in the freezer. This will make transferring it to a serving plate easier, as it'll be sturdier to handle. It will also make it last longer at room temperature for displaying purposes, before serving. One hour should do it.

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