No-Bake Strawberry Cheesecake

13 Jun


Incredibly light and creamy, this refreshing, no-bake strawberry cheesecake is a recipe you’ll be asked to make again and again. It highlights the flavor of the strawberries and is a great summer dessert that won’t heat up your kitchen.



7 whole graham crackers (preferably chocolate)

4 tablespoons unsalted butter, melted

2 tablespoons Nutella

2 tablespoons brown sugar

pinch salt

2 tablespoons cocoa powder

1 pound fresh strawberries, washed and stemmed

1/4 cup sugar

1/2 vanilla bean

1 envelope unflavored gelatin

1 pound cream cheese, softened

1/2 cup confectioners’ sugar

1 teaspoon vanilla extract

1/2 cup heavy cream

fresh strawberries for garnish (optional)


For the crust:

In a food processor, grind the graham crackers until they are broken into fine crumbs. Add the butter, Nutella, brown sugar, salt, and cocoa powder and process until it’s all well incorporated. You may have to scrape down the sides of the bowl a few times.

*I was too lazy to find the food processor, so I put the crackers in a plastic bag, smashed them up, and mixed everything together in a bowl.*

Press the crust evenly into the bottom of an 8 or 9-inch spring form pan.

Prepare the Strawberry topping:

In a sauce pot, add the strawberries, sugar, vanilla bean, and 2 tablespoons of water. Cook over medium heat until the strawberries are quite soft. Fish out the vanilla bean. Use an immersion blender to puree the fruit.

*You can also do this by pouring the strawberries into a regular blender, then return to the pot to finish cooking*

Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Allow to sit for about 1 to 2 minutes.

Transfer the gelatin to the strawberries and gently cook over low heat.

Whisking just until the gelatin is completely dissolved. Remove from heat. Reserve 3/4 cup of the strawberry mixture for the top layer of the cake.

To make the cheesecake:

In a stand mixer, beat the cream cheese and sugar on medium speed, using the paddle attachment, until smooth. Add the vanilla extract. Add the strawberry topping, except the 3/4 cup you have reserved for the top layer.

In a separate bowl, whip the heavy cream until medium peaks.

Fold the whipped cream into the strawberry cheesecake batter. Gently folding until all is combined.

Pour the cheesecake into the prepared pan. Tap the pan gently on the counter to bring any air bubbles to the surface. Let it sit, uncovered, in the fridge for 2 hours.

Once the cheesecake is set, pour the remaining 3/4 cup strawberry topping over it. If the topping has set up in the pot, gently heat it for a minute, just until it’s pourable.

Place the cheesecake back in the fridge and allow to set, uncovered, for another 30 minutes. At this point it is ready to serve or you can cover the cheesecake with plastic and it can sit in the fridge for 24 hours.

Before unlocking the spring form pan, run a knife around the edge of the cheesecake to loosen it.


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