Simply Delicious Strawberry No Bake Cheesecake

When it comes to desserts, few things can beat the creamy, dreamy taste of a Strawberry No Bake Cheesecake. This delightful dessert is perfect for those who crave something sweet but don’t want to spend hours in the kitchen. Plus, it’s an excellent choice for summer when turning on the oven is the last thing you want to do. Easy to make and absolutely delicious, this simple strawberry dessert will quickly become a favorite in your household.

There are many reasons to opt for a no bake cheesecake over a traditional baked one. First and foremost, it’s incredibly easy to make. There’s no need to worry about overbaking or getting the perfect jiggle in the center. Plus, the refrigerated cheesecake has a smooth, creamy texture that’s hard to beat. It’s also a great way to enjoy a rich dessert without the hassle of baking.

Why you’ll love this recipe♡

• You can customize the crust with your favorite crisp cookies, adding a unique flavor twist to each cheesecake.
• This cheesecake needs to be refrigerated for at least 4 hours to set, making it an ideal make-ahead dessert for parties and gatherings.
• This cheesecake doesn’t need an oven, making it perfect for hot days or when you want an easy dessert.

Ingredients you’ll need for this recipe

Servings: 8

Equipment

8-inch springform pan

Step by Step Guide

Place the cookies in a plastic bag and use a rolling pin to crush them into fine crumbs.

In a saucepan over low heat, melt the butter and stir in the crushed cookies until fully blended. Transfer the mixture to an 8-inch springform pan, pressing it firmly to create an even crust. Chill in the refrigerator for approximately 20 minutes.

Combine the powdered sugar, heavy cream, and cream cheese in a mixing bowl, and beat until the mixture is smooth and creamy.

Follow the package instructions to prepare the strawberry gelatin, allowing it to cool slightly. Pour it into the batter and mix thoroughly until all the ingredients are well combined.

Evenly spread the cheesecake mixture over the cookie crust. Arrange whole or chopped strawberries on top.

Chill the cheesecake in the refrigerator for a minimum of 4 hours, or until it is completely set.

Serve cold and enjoy your delicious no-bake strawberry cheesecake with a cookie crust!

Recipe FAQ

Q: Can I use a different type of cookie for the crust?
A: Yes, you can use any crisp cookie of your choice. Honey graham crackers or coconut cookies work well, but feel free to experiment with other flavors like chocolate or vanilla wafers.

Q: Can I substitute the strawberries with another fruit?
A: Yes, you can substitute strawberries with other berries like raspberries, blueberries, or even mixed berries for a different flavor profile.

Q: Can I use light cream cheese instead of regular?
A: Yes, you can use light cream cheese for a lower-fat option. However, the texture and taste might be slightly different.

Q: Is it necessary to use strawberry gelatin?
A: Strawberry gelatin adds flavor and helps set the cheesecake. If you prefer not to use it, you can substitute with a plain gelatin and add strawberry puree for flavor.

Q: How do I prevent lumps in the cream cheese mixture?
A: Make sure the cream cheese is at room temperature before mixing. Beat the powdered sugar, heavy cream, and cream cheese together until smooth and creamy to avoid lumps.

Q: Can I use a different size pan?
A: Yes, you can use a different size pan, but the thickness of the cheesecake may vary. Adjust the crust and filling amounts accordingly.

Q: Can I make this cheesecake ahead of time?
A: Yes, you can make this cheesecake a day in advance and keep it refrigerated until ready to serve.

Q: Can I freeze the strawberry no-bake cheesecake?
A: Yes, you can freeze the cheesecake for longer storage. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving. However, consistency and flavor may change after defrosting.

Q: Can I add other toppings to the cheesecake?
A: Yes, you can add various toppings like chocolate shavings, nuts, or additional fruit to enhance the flavor and presentation.

Q: Why did my not set properly?
A: Ensure that the gelatin is fully dissolved and properly mixed into the batter. Also, refrigerate the cheesecake for the full recommended time to allow it to set.

Q: What can I do if my crust is too crumbly?
A: Make sure the butter is well mixed with the crushed cookies. If it’s still too crumbly, add a bit more melted butter to help it bind together.

Q: Is it necessary to use a springform pan?
A: A springform pan is recommended for easy removal, but you can use a regular cake pan lined with parchment paper to help lift the cheesecake out.

Q: How can I make individual servings of this cheesecake?
A: You can use a muffin tin lined with cupcake liners to create individual portions. Press the crust into the bottom of each liner and fill with the cheesecake mixture.