Ditch artificial flavourings and gelatine and make this easy no-bake strawberry cheesecake. Bursting with natural colour and flavour, this is the best strawberry cheesecake you’ll ever make at home.
Cheesecakes do not often appear on this blog for a very simple reason: I find them very hard to resist and end up eating way too many slices. So I don’t make cheesecake very frequently, unless I can be sure I have people coming over to help me make it disappear.
I used to, if truth be told, be slightly afraid of them. I am not keen on water baths for baked cheesecakes, but luckily my Instant Pot has eliminated the need for those.
Pressure cooker cheesecakes are AMAZING, so good they are almost worth the price of the gadget! You must make my peanut butter and salted caramel cheesecake if you don’t take my word for it.
I also used to be slightly apprehensive of no-bake cheesecakes… What if they don’t set right? I have had a couple of occasions where the promised dessert was a puddle instead of a wow! This no-bake strawberry cheesecake is so simple and so foolproof that I can say, hand to heart, that you have nothing to be afraid of when making it.
Let’s tick off the reasons why, shall we?
- It requires no baking
- It’s gelatine-free and therefore vegetarian friendly
- It’s free of artificial colour or flavourings (that pink colour is all natural baby!)
- It is bursting with strawberry flavour
- It tastes truly amazing and has a very light mousse texture
- It so easy – just take a look at the video in the recipe card below
How to make no-bake strawberry cheesecake
Step 1. Make your cookie crust base: mix the crushed cookie with melted butter and pack into a springform or a cake tin with a loose base. Chill while you make your filling.
Step 2. Use a hand mixer to briefly whisk cream cheese and icing sugar to combine.
Step 3. Add strawberry purée, freeze-dried strawberry powder and vanilla paste and mix again.
Step 4. Add double (heavy) cream and whisk until your cheesecake filling holds peaks. Use a spatula to mix again, scraping the bottom and sides of the bowl.
Step 5. Pack your filling over the chilled base and level. Chill for 8 hours or overnight.
Step 6. Carefully remove the cheesecake from the tin, smoothing the sides with a palette knife if necessary. Decorate with fresh sliced strawberries and mint leaves and serve.
Recipe notes and troubleshooting
- I used Biscoff speculoos cookies which have a lovely caramel flavour, but you can also use graham crackers, digestive biscuit or Oreos.
- Freeze-dried strawberry powder* gives intense colour and flavour to this cheesecake. There are also other freeze-dried fruit powders available if you want to experiment.
- If you can’t get hold of the freeze-dried strawberry powder you can simply leave it out of the recipe. The cheesecake will have a subtler strawberry flavour and will only be a pale pink.
- Use full fat cream cheese and heavy cream to help set the cheesecake. If you use low-fat cream cheese the cheesecake might not set – in this case you might want to add some gelatine to help it set.
- I used a 18cm (7in) loose bottomed cake tin*, sprayed it with cake release and lined the bottom and sides with baking paper. Don’t use butter to grease the tin as it hardens in the fridge and will make the cheesecake removal from tin very difficult. You can use a springform cake tin if you prefer.
MAKING THIS RECIPE OR OTHERS?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
We’ve got a dozen brand-new recipes from the Celebrating Food bloggers:
- Lemon Meringue Pie Cheesecake from Ashlee Marie
- Cheesecake Brownies from Creations by Kara
- Mini Raspberry Cheesecakes from Pretty Providence
- Cherry Cheesecake Popsicles from Crumb Blog
- Instant Pot Peanut Butter Chocolate Cheesecake from Savory Experiments
- Coconut Key Lime Cheesecake Bars from Real Mom Kitchen
- No Bake Berry Cheesecake Parfait from An Italian in my Kitchen
- Dairy Free Cheesecake from Namely Marly
- Cappuccino Cheesecake from Simply Stacie
- Chocolate Almond Cheesecake in Jars from Premeditated Leftovers
- No-Bake Vanilla Cheesecake Mousse from The Baker Upstairs
- Instant Pot Cheesecake from My Mommy Style
More cheesecake recipes from the blog archives
- Instant Pot peanut butter caramel cheesecake
- Mirror glaze white chocolate cheesecake
- Nutella and salted caramel cheesecake
- No-Bake Blueberry Lime Cheesecake
No-bake strawberry cheesecake
Ingredients
For the cookie crust
- 200 g | 7oz Biscoff cookies
- 100 g | 3 1/2oz | scant 1 stick unsalted butter
For the filling
- 560 g | 20oz full fat cream cheese
- 150 g | 5.3 oz | 1 1/4 cup icing sugar
- 200 g | 7oz | 1 cup strawberries
- 1 tsp vanilla paste or extract
- 3 tbsp freeze-dried strawberry powder
- 250 ml | 1cup heavy cream
- Handful fresh strawberries to decorate
Instructions
- Liquidise the strawberries in a blender and set aside.
- Spray a 18cm (7in) loose bottomed cake tin with cake release. Line the bottom and sides with baking paper. You can also use an 18cm (7in) springform cake tin if you prefer.
- Crush the cookies in a food processor or place in a bag and crush with a rolling pin. Melt the butter.
- Gradually add the melted butter and mix together until the cookie crust holds together. You might not need to add all the butter.
- Pack the cookie crust into the prepared tin and chill for 20 minutes or until needed.
- Use a hand mixer to briefly whisk cream cheese and icing sugar to combine.
- Add strawberry purée, freeze-dried strawberry powder and vanilla paste and mix again.
- Add double (heavy) cream and whisk until your cheesecake filling holds peaks. Use a spatula to mix again, scraping the bottom and sides of the bowl.
- Pack your filling over the chilled base and level. Chill for 8 hours or overnight.
- Carefully remove the cheesecake from the tin. If you have use a loose-bottomed cake tin, place over a small jar or tin and push down so that the cheesecake is released. Keep the base on.
- Remove the paper lining the sides and smooth with a palette knife if needed.
- Decorate with a handful of sliced strawberries and sprinkling of freeze-dried strawberry powder. You can also add some pretty edible flowers if you like.
Video
Notes
- The cheesecake will keep for a couple of days in the fridge but it is best eaten once sliced.
- I used Biscoff speculoos cookies which have a lovely caramel flavour, but you can also use graham crackers, digestive biscuit or Oreos.
- If you can’t get hold of the freeze-dried strawberry powder you can simply leave it out of the recipe. The cheesecake will have a subtler strawberry flavour and will only be a pale pink.
- I used a 18cm (7in) loose bottomed cake tin, sprayed it with cake release and lined the bottom and sides with baking paper. Don’t use butter to grease the tin as it hardens in the fridge and will make the cheesecake removal from tin very difficult. You can use a springform cake tin if you prefer.
Maryann says
I refrigerated it overnight (actually for 24 hours) and when I took the springform pan off, it slopped everywhere 🙁 It didn’t hold its shape. I did use low fat cream cheese as that was all the store had at the time and I made more filling than the recipe but I didn’t think it would affect it so drastically. I served it in bowls and most people didn’t want any lol. It was like soup.
Lucy Parissi says
Hi Maryann, I am truly sorry this happened I can imagine how frustrating! I actually do I specify to use full-fat cream cheese and heavy cream in the recipe – this is verbatim from the post
“Use full fat cream cheese and heavy cream to help set the cheesecake. If you use low-fat cream cheese the cheesecake might not set – in this case you might want to add some gelatine to help it set”
Sammie says
I have fallen in love with the colour of your cheesecake. It looks so tempting and inviting, just as all food should look. Brilliant post – Pinned! X