No-Bake Strawberry Cheesecake

Lately, I have been making this no-bake strawberry cheesecake for coffee hour after church, and it seems to be a hit! This recipe is so simple, yet delicious, that you’ll want to make it again and again.

Also, this is the perfect summer dessert! It really is perfect for potlucks, reunions, etc. and is especially good when it’s peak strawberry season.

Additionally, one might say that this recipe is a twist on a no-bake cheesecake original recipe because this particular recipe calls for strawberry gelatin.

Looking for another strawberry recipe? Check out this strawberry lavender mocktail!

What is no-bake cheesecake?

No-bake cheesecake is a creamy dessert that’s sweet and tangy. It’s chilled, so no need to turn on the oven. The filling, which is the main part of the dessert, is made with sweetened cream cheese and then layered over a cozy, buttery graham cracker crust.

Why I love this no-bake strawberry cheesecake recipe

Simple: This no-bake strawberry cheesecake recipe is made with ingredients that are found at most grocery stores. It’s also much easier to do then traditional cheesecakes because you don’t have to fuss with the oven or water baths!

Versatile: You can either buy Philadelphia No-Bake Original Cheesecake Filling or make your own cheesecake filling which I will go over down below!

Good for a crowd: Making this no-bake cheesecake in a 9×13″ pan is enough for 15-20 servings. Additionally, it stores pretty well in the fridge, so you can make it a few days ahead of time.

What cheese do you use in no-bake strawberry cheesecake?

You can use either Philadelphia No-Bake Original Cheesecake Filling or you can make your own cheesecake filling with cream cheese, a little bit of powdered sugar, and vanilla extract.

Does no-bake strawberry cheesecake taste like regular cheesecake?

While no bake cheesecake tastes very similar to regular cheesecake, there is a slight difference. Regular cheesecake is a little more dense because it is made with eggs; however, no-bake cheesecake tends to be a little lighter.

Is no-bake cheesecake better then baked cheese cake?

It really comes down to personal preference when it comes to the texture and taste of the cheesecake. I personally feel that nothing beats classic cheesecake, but no-bake cheese cake is still so good!

Why use strawberry gelatin?

Personally, I feel like the pros outweigh the cons in this instance. This is because strawberry gelatin gives the no bake cheesecake: structure, an eye-catching presentation, added strawberry flavor, and longer shelf life.

You could skip the strawberry gelatin if you wanted, but the strawberries will eventually release juices into the cheesecake layer over time and it can be messier to cut.

Can I make a no-bake strawberry cheesecake without an oven?

Of course! You can use the oven to set the crust, but it’s not a must. Alternatively, the crust can be set by cooling in the fridge instead.

Therefore, this recipe is great if you find yourself without an oven and want to make a crowd-pleasing, tasty dessert.

Equipment needed

9×13” pan

Rolling pin (optional, this helps to bread apart the graham crackers)

Zip-top bag (optional, also for breaking the graham crackers)

Mixing bowl(s) medium

Measuring cups & spoons

Rubber spatula and/or mixing spoon

Knife and cutting board (for the strawberries)

Sauce pan or kettle (for boiling gelatin water)

Ingredients for no-bake strawberry cheesecake

Crust:

About 2 to 2 1/2 sleeves of graham crackers

3/4 cup (1 1/2) sticks of unsalted butter (melted)

Cheesecake Layer:

1 tub (24 oz) Philadelphia No-Bake Cheesecake Filling

or

2 (8 oz) blocks of cream cheese, sweetened with 1/2 cup of powdered sugar, and flavored with 1 teaspoon of vanilla extract. Just be sure mix it all together so there are no clumps and continue on with the recipe.

Strawberry Layer:

1 box (3 oz) strawberry gelatin (can be store brand or Jell-O Brand)

1 cup boiling water

1 cup cold water

1 lb of fresh strawberries, hulled and sliced

How to make no-bake strawberry cheesecake

First, crush the graham crackers into fine crumbs using a zip-top bag and a rolling pin or a food processor.

Then, combine the crumbs and melted butter. Stir until evenly moistened.

Next, firmly press the graham cracker crumb, butter mixture into 9×13 pan to create a base layer crust.

Optional- bake the crust at 350 degrees Fahrenheit for about 10 minutes to make the crust firmer. Let cool before adding the filling.

Or

Chill the crust in the fridge for 30-60 minutes to make the crust firmer.

After the crust is firm to the touch, spread the cheesecake filling onto the crust. Set aside.

Next, add gelatin powder to a bowl and add the boiling water. Stir for at least 2 minutes then add the cold water and stir once more.

Let the gelatin sit at room temperature for 20 minutes to thicken.*

*Note: You may have to place the gelatin in the fridge, or even the freezer, to thicken quicker, especially if your kitchen is on the warmer side. Just be sure to keep a close watch on the gelatin if placing in the fridge or freezer.

Once the gelatin has slightly thickened, stir in the sliced strawberries, and then spoon the mixture over the cheesecake filling layer.

Next, cover the no-bake cheesecake and refrigerate for at least 4 hours before serving.

Slice into squares, top it off with some whipped cream, and enjoy! 🙂

How to store

Fridge: You can store the no-bake cheesecake for 4-5 days if covered.

Freezer: I don’t recommend freezing because the texture can change. If you do decide to freeze, only freeze for up to a month and add the strawberry topping after thawing.

Quick tips for the best no-bake cheesecake

Soften the cream cheese: This will help to avoid any lumps if making the cheesecake filling from scratch.

Bake the crust for 10 minutes: This will give you a solid crust, perfect for cutting into squares.

Use fresh strawberries: Frozen strawberries may release too much moisture.

Chill overnight if possible: This really helps the layers to firm up, which will help when trying to cut nice, even squares.

Cover the pan: This will ensure freshness of the no-bake cheesecake and will prevent fridge odors from touching the dessert.

Cut with a plastic knife: Surprisingly, a plastic knife is less prone to having the dessert stick to it then a metal one!

Troubleshooting tips

Gelatin didn’t set:

-Be sure to mix the boiling water and gelatin water for at least 2 full minutes so that the powder fully dissolves.

-Make sure that you used the right ratio of water. 1 cup boiling water + 1 cup cold water for a 3 oz box of gelatin powder.

-If it’s still liquid after 30 minutes of sitting out at room temperature, you could try placing it in the fridge or the freezer for 10 minutes or so. Just be sure to keep a close eye on it!

Crust too crumbly:

-You can add an extra tablespoon, or a little more, of melted butter. Then, using the bottom of a glass or measuring cup, press firmly down on the crust.

-Chill or bake the crust to ensure that it’s firm and ready to go for the filling.

Filling too soft:

-Make sure that the dessert is chilled in the fridge for at least 4 hours or even overnight.

-If making a homemade filling, make sure that the cream cheese is full-fat. Lower-fat cream cheeses tend to be softer.

Strawberries leaking juice:

-If you are skipping the gelatin, you can macerate sliced strawberries with a bit of sugar and drain the extra juices before adding to the cheesecake filling.

-Or use the gelatin layer to help seal in the juices.

Did you make this dessert? Let me know how it turned out down below!