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Easy No Bake Strawberry Cheesecake with a vanilla wafer crust and a creamy strawberry filling stabilized with gelatin, topped with whipped cream and fresh strawberries. No oven needed, perfect for summer.

Ingredients

Scale
  • 2 1/4 cups (302g) vanilla wafer or graham cracker crumbs
  • 2 tbsp (26g) sugar
  • Pinch of salt
  • 10 tbsp (140g) unsalted butter, melted
  • 1 lb strawberries, washed and hulled
  • 2 1/2 tbsp (19g) cornstarch
  • 2 tbsp cold water
  • 2 1/4 tsp (0.25 oz package) unflavored gelatin
  • 24 oz (678g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 3/4 tsp vanilla extract
  • Strawberries for topping

Instructions

  1. Line a 9-inch springform pan with parchment paper and grease the sides.
  2. Mix vanilla wafer crumbs, sugar, salt, and melted butter in a bowl.
  3. Press the crumb mixture firmly into the bottom and up the sides of the pan.
  4. Refrigerate the crust until chilled.
  5. Puree the strawberries until smooth.
  6. Combine strawberry puree and cornstarch in a saucepan over medium heat.
  7. Stir constantly until thick and bubbling, about 5-10 minutes.
  8. Simmer for 1-2 more minutes on medium-low, then remove from heat and cool.
  9. Sprinkle gelatin over cold water and let bloom 5 minutes.
  10. Microwave gelatin in 10-second bursts until melted and smooth.
  11. Stir gelatin into warm strawberry mixture and cool slightly.
  12. Beat cream cheese and sugar until smooth and creamy.
  13. Add strawberry mixture to cream cheese in thirds, beating until fully incorporated.
  14. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
  15. Gently fold whipped cream into strawberry cream cheese mixture in two additions.
  16. Spread filling evenly over chilled crust.
  17. Refrigerate for 5-6 hours or overnight to set.
  18. Remove cheesecake from pan and place on serving plate.
  19. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form for topping.
  20. Pipe or spoon whipped cream swirls around edge and decorate with sliced fresh strawberries.
  21. Keep chilled until serving.

Notes

Use 8 oz of Cool Whip as a shortcut topping substitute, skipping heavy cream, powdered sugar, and vanilla., Frozen strawberries can be used after thawing and draining excess liquid; cook puree longer if needed., For vegetarian gelatin alternative, use agar-agar following package instructions., Choose ripe, fragrant strawberries for best flavor., Keep cream cheese at room temperature and heavy cream cold for best texture., Fold whipped cream gently to maintain lightness., Chill cheesecake at least 5-6 hours or overnight for best set and slicing., Cheesecake can be stored refrigerated up to 4-5 days., Freeze undecorated cheesecake for up to 3 months; thaw before topping.

Nutrition

Find it online: https://gingerbaking.com/easy-no-bake-strawberry-cheesecake-the-perfect-strawberry-dessert/