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A fluffy, no-bake strawberry cheesecake featuring a graham cracker crust and a creamy, gelatin-set strawberry-infused filling topped with whipped cream and fresh strawberries.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 11 full sheets)
  • 2 tablespoons granulated sugar (for crust)
  • 1 teaspoon ground cinnamon
  • 1 stick (1/2 cup) unsalted butter, melted
  • 30 grams unflavored gelatin (4 envelopes)
  • 2/3 cup cold water (divided: 1 cup used in gelatin bloom step and some for blending)
  • 4 cups fresh strawberries, divided (2 cups pureed, 2 cups chopped)
  • 32 oz (4 cups) cream cheese, room temperature
  • 1 1/2 cups granulated sugar (for filling)
  • 1/2 cup heavy whipping cream (for filling)
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold (for topping)
  • 3 tablespoons granulated sugar (for topping)

Instructions

  1. Crush graham crackers into fine crumbs if not pre-crumbled.
  2. In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and ground cinnamon.
  3. Stir in melted butter until mixture is fully incorporated.
  4. Press crust mixture evenly into the bottom and up the sides of a springform pan.
  5. Refrigerate crust for 20–30 minutes to firm up.
  6. Pour 1 cup cold water into a small bowl, sprinkle gelatin over the top, and let bloom for 2 minutes.
  7. Whisk gelatin and water, microwave for 30 seconds, then whisk until dissolved and smooth; set aside to cool slightly.
  8. Puree 2 cups fresh strawberries in a blender or food processor until smooth; set aside.
  9. In a large bowl, beat room-temperature cream cheese and 1 1/2 cups granulated sugar on low speed until just combined, scraping bowl as needed.
  10. Chill a mixing bowl and beaters for at least 10 minutes.
  11. Add 1/2 cup heavy whipping cream and vanilla extract to chilled bowl; whip on high until stiff peaks form, then set aside.
  12. Gently fold whipped cream into cream cheese mixture until just blended.
  13. Stir pureed strawberries into dissolved gelatin until fully combined.
  14. Pour strawberry-gelatin mixture into cream cheese mixture and fold gently until smooth and combined.
  15. Fold remaining 2 cups chopped strawberries into cheesecake filling until just combined.
  16. Spread filling evenly over chilled crust and cover lightly with plastic wrap or foil.
  17. Chill cheesecake in refrigerator for 4–6 hours or overnight to set.
  18. For the topping, chill a mixing bowl again.
  19. Combine 1 cup cold heavy whipping cream and 3 tablespoons granulated sugar; whip until stiff peaks form.
  20. Transfer whipped cream to a piping bag and pipe dollops onto chilled cheesecake.
  21. Garnish with sliced fresh strawberries and serve.

Notes

Use full-fat cream cheese at room temperature for best results., Chill mixing bowls and beaters before whipping cream for stiffer peaks., Bloom and fully dissolve gelatin to avoid lumps or deflated whipped cream., Fold whipped cream and strawberry pieces gently to keep cheesecake light and airy., If frozen strawberries are used, thaw and drain excess liquid before using., Press crust firmly and chill before adding filling for better slice structure., If cheesecake is too soft after chilling, freeze for 30–60 minutes to set., For clean slices, warm a sharp knife between cuts., Whipped cream cheese can be a substitute if folded gently without whipping., Cheesecake slices freeze well; freeze individually on parchment-lined tray, store with parchment paper between slices in airtight container.

Nutrition

Find it online: https://gingerbaking.com/fluffy-no-bake-strawberry-cheesecake-recipe/