A delicious creamy no-bake strawberry cheesecake that's just perfect for the summer!
Strawberries are everywhere and we're making it a strawberry week.
What say you?
Strawberries In No-Bake Cheesecake
This is a new and improved recipe of my no-bake strawberry cheesecake.
Like anything else in life, we definitely feel better when we're improving in something right?
I feel like I didn't do justice on my previous strawberry cheesecake. As time passes and I get to learn new things and improve myself in making cheesecakes, so I thought I'd share this recipe.
Let's talk strawberries, shall we?
Problem & Solution
Strawberries have lots of water content, which is about 92%. So it's a bit tricky to incorporate lots of strawberries in a no-bake cheesecake and to make it successfully set.
Well, unless we use a bit of gelatin to help make the cheesecake set.
I know most of you don't like to use gelatin but trust me, this recipe just take a small amount of it that you won't even care.
Creamy Texture
As you can see in the pictures and recipe video below, this cheesecake is creamy.
It doesn't have that jelly texture and look.
Delicious Strawberry Flavour
This cheesecake has a delicious and wonderful strawberry flavour due to the huge amount of strawberries that we use in this recipe.
You don't need to put any artificial flavouring. I know you don't want to either, right?
Naturally Coloured
I try not to use any food colouring unless I have to.
As you can see this cheesecake has that natural light pink color that comes from the strawberry coulis. I think it looks just nice and enough.
But if you prefer a more vibrant color then yes by all means, add some food colouring. No problem at all!
So I hope you'd give this recipe a try. You won't be disappointed, I promise.
And hey, do let me know in the comment section below if you have any recipes that you want me to make.
In Summary
This no-bake strawberry cheesecake is:
- a new and improved recipe, yeay!
- is perfect for the summer
- easy to make, like always
- SUPER DELICIOUS!
Before You Go
If you are into no-bake cheesecakes then I really hope you'd check these recipes:
- Mango cheesecake
- Chocolate and peanut butter cheesecake
- Stracciatella cheesecake
- Chocolate cheesecake
- Lemon cheesecake
Video
Creamy No-Bake Strawberry Cheesecake
Ingredients
The Base
- 7 oz oreo cookies (200 g)
- ¼ cup butter (60 g), melted
The Strawberry Coulis
- 1 ½ teaspoon powdered gelatin (5 g)
- 2 tablespoon lemon juice
- 10.5 oz strawberry (300 g)
- ¼ cup sugar (50 g)
- 2 tablespoon corn starch (16 g)
The Filling
- 13 oz cream cheese (370 g), room temperature
- ⅔ cup icing sugar (80 g), sifted
- 1 teaspoon vanilla extract
- ⅔ cup whipping cream min 35% fat (160 ml), chilled
Instructions
The Base
- In a food processor, blend oreo cookies together with the cream into a fine mixture. Pour into a bowl together with butter and mix well.
- Pour mixture into a 7 inch (18 cm) round springform pan and press tightly to the base. Place in the freezer for 30 minutes.
The Strawberry Coulis
- Add lemon juice and gelatin into a bowl and leave for 5 minutes for the gelatin to bloom.
- Hull, cut the strawberries into chunks and blend into a puree. Pour into a small pot together with the rest of the coulis ingredients, including the bloomed gelatin.
- Cook on medium heat until the coulis thickens, whisk continuously. Sift into a bowl and set aside to cool to room temperature before using.
The Filling
- Add cream cheese into a bowl and whisk until fluffy using a hand held machine. Then add in vanilla extract, icing sugar and mix well.
- While mixing, add in cooled coulis bit by bit. Mix everything well. In another bowl whisk the whipping cream until soft picks, then add to the cream cheese mixture and fold it in with a spatula.
- Pour the mixture in the prepared base. Shake the pan a bit to settle everything in and smooth out the top.
- Chill in the fridge overnight or until it fully sets. Once fully set, remove the springform pan and transfer cheesecake onto a serving plate.
How To Serve
- Cut the slices you want and place the cheesecake back in the fridge.
- I strongly recommend you to keep the cheesecake as much as you can in the fridge since although it has gelatin, it's in small amount and this cheesecake is so creamy.
- If you want to have it outside the fridge longer, I would suggest you putting it in the freezer for 30 minutes before serving.
- Same goes to if your place is hot (like mine), place it in the freezer for 30 minutes before serving.
How To Keep
- Best consumed within 2 days.
- To freeze: the taste won't be as fresh if you freeze it. My family doesn't mind so I do it. What I do is cut it into portions, separate them a bit and place in the freezer for 2 hours. Once they're frozen, I wrap them individually with cling film, place in ziplock bag and back in the freezer.
- To defrost: take the portions you need, remove cling film and thaw at room temperature.
Marwa says
Pls i wanna know if i want to add third layer to that recipe which is the same one ( The Strawberry Coulis) top the cream cheese is that possiple? And when i have to add it? After put cheesecake in the fridge?
Bea says
Hi! I'd suggest you to put it once the cheesecake has set. Hope it helps!
Chamila says
Can I don’t use cornstarch
Bea says
You can but you will need to adjust the gelatine amount to make it set.
Retta says
Hey can you do the mixture in a stand mixer instead of a hand mixer?
Bea says
Yes you can, Retta 🙂
Luca says
Thanks for the great information for us.
King regards,
Lunding Schneider
Jamie says
Hi, I havebeen trying this recipe with frozen strawberries. but they have a lot less flavor so i needed to use more. I use 30 frozen strawberries and add sugar. However the cakes never firm up. Should I add gelatin? It never thickens when i mimix the coulis and gelatin, and the cakes end up more like ice cream.
Bea says
Hi! Strawberry has lots of water content so using more than the amount mentioned in the recipe will definitely effect the result. The little amount of gelatine and cream used are just perfect to set the cheesecake. Since you're using more strawberry then yes, logically you'd be needing more gelatine (perhaps more cream also) to set it. I'd suggest you to follow the exact recipe for a guaranteed result. Hope it helps and you give it another try.
Sheenu says
Hey, can u tell me if I can use the regular (readymade) strawberry syrup instead of fresh strawberry couples ? If so, what will be the alteration like ??
Bea says
Sorry, I haven't tried with any readymade syrup, so I cannot give you an exact answer.
Wulan says
Have you tried with some greek yoghurt? How had it turned out to be?
Bea says
Unfortunately I haven't. Sorry!
cynthia caton says
Hi,
Made this cheesecake yesterday had family round today everyone enjoyed it, it was delicious. Would this recipe work as well with other fruits such as blueberrys,raspberries ? I was looking to make it again with a different fruit
Thanks
Bea says
Happy to know that everybody loved it! I've made one with raspberry, do check it out here. Just letting you know that you can rate my recipe by selecting the stars above, thank you!
Jacqueline Ann Chua says
Can I use frozen strawberries?
Bea says
Yes, you can 🙂
Jacqueline Ann Chua says
Thank you ! Definitely next project
Yuliana says
Hi, If i made this can i put some of stawberries syrup or jam in the top of the cake ? Thanks, btw i loved your videos of making this cheesecake i really enjoyed when i watch and i want to make chessecake with your recipe! hehe <3
Bea says
Hi Yuliana! Yes, of course you can put strawberry jam or coulis on top. It'll taste amazing! Let me know how it goes and thank you!
Julie Winders says
Hi can you use bottled lemon juice or does it have to be fresh lemon? Thanks
Bea says
Yes you can Julie, hope it helps 🙂
Katrinia Lewis says
Can I use a graham cracker crust instead of Oreos? Trying to make this cheesecake this weekend.
Thank you
Bea says
Yes, of course. Just use 1 1/2 cup crumbs (150 g). Have fun!
xyz says
Hi, if my pan is 20cm, do I need to increase the measurement? Thx!
Bea says
Hi! You can make 1.2 batch of the recipe. Hope it helps! 🙂
Julie Winders says
Hi can I use bottled lemon juice or does it have to be fresh lemon juice? Thanks.
Aliza says
hi Bea
I really love your recipe you share , I made Stracciatella Cheesecake last week ,you know what, my friends live it soooo much ,you know I have never made bakery before , never . and never think about this caz got no oven, till I've found you and your recipes, you are my inspiration and make me love cooking bakery, I've just want to say thank you to you , thank you so much 🥰
Bea says
Hi Aliza! I'm happy to know that you're getting in love with cooking and baking! You can find more simple easy yummy recipes here in our website, that's for sure! Keep on rocking your kitchen and thank you! XOXO
Tareq says
If my pan bout 24cm , how much ingredients i should use? 1.5 times or 2 times of your original ingredients.
Bea says
I'd say make 1.5 of the batch 🙂
Tammy S. says
Looks fabulous and easy
Bea says
Thanks Tammy! XOXO
Sangeeta Bathija says
Substitute for gelatin
Sriya Herat says
I made this yesterday, Thank you for sharing this delicious cheese cake.
Bea says
Awesome! I'm happy to know that you liked it, thank you!
Myriam De Weerdt says
Can you use use in place of the cream cheese normal with cheese , and how much you need than?
I'm from Belgium
Lisa Kraw says
Bea I made this for my friend's birthday and she was so happy with it!
Thank you for sharing this delicious cheesecake.
Your recipes always turn out like in the videos.
God bless you!
Bea says
That's great, Lisa! I'm happy to know that she loved it, thank you so much!
Emily Newson says
Your cheesecakes never fail!
I made this for Mother's Day and served it with strawberry compote and cream. Everybody in the family loved it.
THANK YOU BEA!!
Bea says
That sounds great! I'm happy to know that everybody loved it, thank you so much Emily!
Christina Mestdagh says
Hoe komt dat mijn aardbeien/cheesecake mislukt is
Bea says
Hi Christina! Can you give me more details of what happened so that I can help?