No Bake Strawberry Cheesecake
Any strawberry cheesecake fans out here? I love this dessert so much! No oven needed! You just mix stuff and put it in the cold box. 🙂
I love making this specific strawberry cheesecake when I want taste as well as aesthetics – the pink color makes it especially beautiful, not just delicious.
My family gets suuuper excited when I tell them I’m making ‘the pink strawberry cheesecake’. It’s so creamy, strawberries make it taste refreshing, and the bottom is so perfectly crunchy. You literally just stir things up, stick it in the fridge, done. Wait a few hours and boom. Anyone can do this one, trust me.
Ingredients
You need these things:
- 2 cups of crisp cookies (that’s like 10 oz) – coconut ones are sweet and good, or you can use graham crackers with honey
- ½ cup butter
- 1 cup powdered sugar
- 3 boxes Philadelphia cream cheese (8 oz each box)
- 1 cup heavy whipping cream
- 1 ½ cups strawberries
- 3 oz strawberry gelatin (85g)
Make sure the cream cheese sits out before you start. Cold cream cheese is lumpy and bad. Room temp is way better for mixing!
How to Do It
Step 1: Make Your Crust
Get the cookies. Put them in a bag. I use a rolling pin to smash them up real good. They need to be tiny pieces. It’s kind of fun to crush them honestly!
Melt the butter in a pot. Use low heat so it doesn’t burn. Mix the crushed cookies into the melted butter. Smoosh this into an 8-inch springform pan on the bottom. Press it down hard! It needs to stick together good. Put it in the fridge for 20 minutes.
You don’t have a rolling pin? A wine bottle works too.
Step 2: Whip Up the Filling
Grab a bowl. Put in the powdered sugar, heavy cream, and cream cheese. Beat it all up together. Keep mixing until it’s smooth. No lumps! My hand mixer does this in a few minutes usually.
Step 3: Add the Strawberry Gelatin
Make the gelatin like the box says. Let it cool down after. Hot gelatin makes the cream cheese do weird things. Pour the cool gelatin in. Mix it all up good until everything is together.
The gelatin makes it firm up nice, so don’t skip it!
Step 4: Assemble Everything
Take the crust out. Spread the cream cheese mix on top of it all over. I use a spatula to make it flat and even. Put your strawberries on the top now. Whole ones look pretty. Cut up ones work too! Both taste great.
Step 5: Fridge + Wait
Fridge time! At least 4 hours. I make this the night before usually, then that way I don’t keep opening the fridge to check it like every 10 minutes.
Step 6: Serve and Enjoy
Is it firm? Take off the pan sides careful. Cut it into pieces. Serve it cold! The cream part should be smooth and nice. That cookie bottom stays crunchy.
No Bake Strawberry Cheesecake
Ingredients
- 2 cups crisp cookies of your choice (10 oz). coconut cookies will give sweet flavour but honey graham crackers will work fine too
- ½ cup butter
- 1 cup powdered sugar
- 3 packages Philadelphia cream cheese 8 oz each
- 1 cup heavy whipping cream
- 1 ½ cup of strawberries
- 3 oz Strawberry Gelatin 85g
Instructions
- Crush the cookies in a plastic bag using a rolling pin until they are finely crushed.
- Melt the butter in a saucepan over low heat and mix in the crushed biscuits until well combined. Press the mixture into the bottom of an 8-inch springform pan to form the crust. Refrigerate for about 20 minutes.
- In a mixing bowl, beat together the powdered sugar, heavy cream, whipping cream, and cream cheese until smooth and creamy.
- Prepare the Strawberry Gelatin according to package instructions, let it cool, and pour into the batter. Mix until all ingredients are fully blended.
- Spread the cheesecake mixture evenly over the biscuit crust. Place whole or diced strawberries on top.
- Refrigerate the cheesecake for at least 4 hours, or until set.
- Serve chilled. Enjoy your delicious no-bake strawberry cheesecake biscuit.
