For days when it’s just too hot to turn on the oven, but you still need a summer dessert: no bake strawberry cheesecake to the rescue! Great for cookouts, gatherings and any time you are craving a strawberry dessert.
This post is sponsored by California Giant Berry Farms. As always, all thoughts and opinions are my own. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes!
For my strawberry lovers, this one is for you!
This easy no bake strawberry cheesecake is something you’ll want to make all season long. It’s great for serving a crowd and will definitely be the talk of the party.
Bold strawberry flavor and a luscious filling – you won’t believe this entire recipe is no-bake from start to finish.
While there are several different steps to making a no-bake cheesecake, the recipe itself is fairly simple. I break everything down for you with photos within the post.
If you’re looking for more ways to use up strawberries this season, check out my: Summer Berry Trifle, Strawberry Sheet Cake, and my Strawberry Simple Syrup!
Why This Recipe Works
- Using an entire pound of fresh strawberries, cooked down for bold flavor.
- Lightened up thanks to a secret ingredient.
- Completely no-bake! No oven and no water bath!
- Perfect, clean slices.
- Great for summer parties, gatherings, or just because you love strawberry season!
Ingredient Notes:
This recipe has a few different components, but once you get going it’s simple to put together. Here’s what you need for each part:
CRUST:
Vanilla creme sandwich cookies or Golden Oreos and salted butter. These two ingredients make for an easy no-bake crust. Use a gluten-free version as needed to make this recipe gluten-free friendly. You’ll need 20 cookies for a crust that goes all the way around the edges.
FILLING:
- cream cheese – for the classic cheesecake taste and texture. I used reduced fat cream cheese, also known as Neufchâtel.
- cottage cheese – our secret ingredient to lighten up this no bake cheesecake recipe while proving a little extra protein.
- sugar – we’re using less than a traditional recipe would call for.
- heavy whipping cream – to help with the soft, mousse like texture. We’re only using half a cup, whereas most recipes call for 1-2 cups of heavy whipping cream.
- strawberries – using an entire pound of fresh strawberries, puréed and cooked down with sugar and lemon juice, to help maximize the flavor and reduce the water content.
- gelatin – adding gelatin to a no-bake cheesecake will allow the cheesecake to set in the fridge and hold its texture with each slice. While I have made no bake cheesecake recipes without it, it does have a benefit to using it. You’ll combine gelatin with a little water and then add it to the cheesecake batter towards the end of the recipe directions.
- freeze-dried strawberries – For an extra pop of color and a little tart flavor. They’re not 100% necessary so feel free to skip them if you’d like!
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Select Fresh Strawberries
Now is the perfect time to stock up on your favorite fresh California Giant Strawberries! Here’s what to look for:
- Look for dry, bright red coloring with fresh green leaves.
- Make sure the red color extends all the way through the berry and avoid those with white, pink, or green tops (an indication the berries are underripe).
- The berries should have smooth, taught skin and look firm and juicy.
- Make sure there are no signs of bruising, mushy, or moldy berries. Don’t be afraid to lift up and check the container well!
Using Gelatin in No-Bake Cheesecake
This recipe calls for gelatin to help stabilize the cheesecake, give it structure, AND it gives you a nice clean slice each time. You don’t have to worry about the cheesecake getting melty when sitting out, either.
To prepare the gelatin, mix one small envelope (Knox brand is .25 ounces per envelope, or 2 & 1/4 teaspoons) with 1/4 cup water in a small microwave-safe bowl. Let this sit for about 3 minutes. This is how to “bloom the gelatin.” Then you’ll microwave this for about 5-8 seconds, just until it’s liquid. Now your gelatin is ready to be mixed in during the final steps of this recipe.
Step-by-Step Instructions
Let’s walk through how to make this no bake strawberry cheesecake! I opted to make everything using my food processor, but I’ll share some notes below on how to make this recipe using an electric mixer as well.
Make the strawberry purée: In a food processor bowl, add hulled fresh strawberries and sugar, pulsing until strawberries have completely broken down. Then add to pan and cook down until the mixture has reduced, about 15-20 minutes. You’ll want about 1 cup of reduced strawberries. Place this in the fridge to cool while you move on to the next steps. Images 1 & 2.
– Rinse and wipe dry the food processor bowl.
Make the crust: Process the sandwich cookies (golden Oreos) down to crumbs then transfer to a bowl and mix with the melted butter. The texture should feel like lightly wet sand. Then pour into a greased 8 or 9″ springform pan, pressing down evenly with the back of a flat measuring cup. Transfer to the freezer to set. Images 3, 4, & 5.
– Wipe out the food processor bowl for the next step.
Make Whipped Cream: Add heavy whipping cream to a chilled metal bowl and mix using an electric hand mixer on medium-high speed. Continue mixing until stiff peaks form (the whipped cream holds when touching). This will likely take about 3-4 minutes. Image 6.
Make cheesecake batter: In the food processor bowl, blend together cream cheese, cottage cheese and sugar until smooth. Make sure there aren’t any big clumps. Then blend in freeze-dried strawberry powder if using. Images 7 & 8.
Next, add in the cooled reduced strawberries (can be room temp, but shouldn’t be too hot or too cold) as well as the liquid gelatin, and blend again until smooth. Image 9.
Finally, remove S-blade and fold in the fresh whipped cream. Image 10.
Transfer and chill: Transfer the cheesecake batter to the chilled crust, cover and refrigerate for at least 4 hours. Images 11 & 12.
No Bake Cheesecake Tips
- Allow the cream cheese to come to room temperature for better mixing.
- Don’t over-whip the heavy cream – beat just until you get stiff peaks.
- Chill overnight for cleanest slices! But 6-8 hours will work too.
- Gather all of your ingredients, read through the recipe and directions (below in the card) first, and THEN begin one step at a time.
How to Make Ahead
If you want to prep some of the parts of this cheesecake, here’s what I would do 1-2 days ahead of time:
Prepare the crust and pop it in the freezer for 30 minutes then cover and transfer to the fridge.
Prepare the strawberry purée: Cook down the strawberries as directed, then place in the fridge overnight. Just make sure to set the strawberry mixture out at room temperature with the blocks of cheesecake, so it’s not too cold when mixing everything together.
Pan Substitutions
If you don’t have a springform pan, you can also make this recipe into bars! Just line an 8×8 pan or 9×9 square pan with parchment paper and chill as directed. Then remove the bars by lifting the parchment paper overhang and place on a large cutting board. Cut into 12 or 16 bars.
Storing
Storage: Store leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator, up to 4 days.
Freeze: Tightly wrap in plastic wrap, then cover with foil, and label for 1 month.
Thaw: Allow the cheesecake to thaw in the fridge overnight.
If you make this healthy strawberry cheesecake recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
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No Bake Strawberry Cheesecake
Ingredients
For the Strawberry Puree
- 1 pound strawberries, hulled
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
For the Crust
- 24 vanilla creme sandwich cookies or golden oreos, use gluten-free as needed
- 6 tablespoons salted butter, melted
For the Cheesecake
- 1 (.25 ounce) envelope gelatin , (2.25 teaspoons)
- 2 tablespoons water
- ½ cup cold heavy whipping cream
- 1.5 blocks cream cheese, room temperature, 12 ounces
- ½ cup cottage cheese
- ¼ cup granulated sugar
- 1 ounce package freeze dried strawberries, blended into powder (optional)
Instructions
- Make the strawberry purée: In a food processor bowl add hulled fresh strawberries and sugar, pulsing until strawberries have completely broken down. Add to pan over medium heat and bring to low boil. Turn down to low simmer and cook down the strawberry mixture, about 15-20 minutes, stir in lemon juice and remove from heat. You'll want about 1 cup of reduced strawberries. Place this in the fridge to cool.Wipe food processor bowl clean.
- Prepare the crust: Grease a 8 or 9" springform pan and set aside. Add cookies to the bowl of your food processor. Process down to crumbs then transfer to a bowl and mix with the melted butter. The texture should feel like lightly wet sand. Add mixture to pan, pressing down evenly with the back of a flat measuring cup. Transfer to the freezer to set. Wipe food processor bowl clean.
- Bloom gelatin: In a microwave safe bowl, combine gelatin with 2 tablespoons water. Let sit for 3-4 minutes. (You can make the whipped cream during this time.) Then microwave the gelatin for 5-8 seconds, or until just liquid. Set aside.
- Make Whipped Cream: Add heavy whipping cream to a chilled metal bowl and mix using an electric hand mixer on medium-high speed. Continue mixing until stiff peaks form (the whipped cream holds when touching). This will likely take about 3-4 minutes. Transfer bowl to fridge.
- Make cheesecake batter: In the food processor bowl, blend together cream cheese, cottage cheese and sugar until smooth. Make sure there aren't any big clumps. Blend in freeze-dried strawberry powder if using.Next, add in the cooled reduced strawberries and liquid gelatin; blending until smooth. Remove S-blade and fold in the fresh whipped cream.
- Assemble: Remove crust from freezer and pour cheesecake batter evenly over crust, using spatula to spread smooth. Cover with foil and refrigerate for at least 4 hours, until cheesecake has set.
- Slice and serve: Carefully remove the side of the spring load and transfer cheesecake to flat surface. Use a large sharp knife to cut into 12 slices. Serve with fresh whipped cream and fresh strawberries – enjoy!
Recipe Notes:
Recipe FAQs
Do I need gelatin to make no-bake cheesecake?
I have not tested this recipe without gelatin yet. I do think it will set okay, but will be much creamier. The gelatin makes this a more fool-proof recipe.
Can I use frozen strawberries instead of fresh?
Because the strawberries are getting cooked down, it is fine to use frozen strawberries in this recipe. You may need to cook down a bit longer – you want 1 cup reduced strawberry purée still.
How far in advance can I make this cheesecake?
This healthy strawberry cheesecake can be made 2 days in advance.
Can I freeze no-bake strawberry cheesecake?
Once the cheesecake has fully set in the fridge, cover tightly and transfer to the freezer, up to 1 month. Thaw in the fridge overnight.
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