No-Bake Strawberry Cheesecake

Slice of no bake strawberry flavored cheesecake

No-Bake Strawberry Cheesecake

This no bake strawberry cheesecake has a delicious strawberries and cream flavor with a thick Oreo cookie crust. The texture is silky smooth, surprisingly light, and almost like a strawberry mousse. This no bake cheesecake sets beautifully and is surprisingly simple to make.

Prep Time45

Chilling6

Total Time6 45

Course: Dessert

Cuisine: American

Keyword: No-Bake Strawberry Cheesecake, Strawberry Cheesecake

Servings: slices

Author: Fiona Dowling

Equipment

9-inch springform pan

Ingredients

Oreo Crust*

36 Oreo Cookies wafers and filling
6 tablespoons unsalted butter (85 grams) melted

Cheesecake Filling

1 lb strawberries* (454 grams) cored and sliced
1/4 cup white sugar (50 grams)
1 package gelatin*
1 1/4 cups whipping cream (300 ml) 33-35% MF
24 oz cream cheese* (680 grams) full-fat, brick-style
3/4 cup powdered sugar (82 grams)

To Serve (Optional)

1/2 cup whipping cream (120 ml)
sliced strawberries

Instructions

Oreo Crust

Lightly grease a 9-inch springform pan.
Crush the Oreo cookies (wafer and filling) in a food processor until fine crumbs. Or place in a Ziploc bag and crush with a rolling pin.
In a medium bowl stir together the cookie crumbs and melted butter.
Press the mixture into the bottom and slightly up the sides (about 1/2 to 3/4 of the way up) of the springform pan. Place in the fridge as you make the filling.

Cheesecake Filling

Puree the strawberries in a food processor or blender.
Push the puree through a sieve to remove the seeds. (Optional, but recommended).
Add the puree to a medium saucepan with the white sugar and bring to a gentle boil while stirring. Continue stirring as the mixture thickens - it should reduce to about 1/2 of the original volume (about 3/4 cup when it's finished boiling).
Sprinkle the gelatin evenly over the boiling strawberry mixture. Remove from the heat and give the mixture a stir to ensure the gelatin has dissolved. Set aside.
In a large bowl beat the whipping cream until stiff peaks form. Set aside.
In a separate large bowl beat together the cream cheese and powdered sugar until creamy. Occasionally, turn off the mixer and scrape down the bottom and sides of the bowl.
Beat in the cooled strawberry mixture into the cream cheese mixture. Ensure the strawberry puree is fully cooled first.
Gently fold in the whipped cream into the cream cheese mixture until it's an even color and consistency. You should no longer see streaks of whipped cream.
Spoon the mixture on top of the crust, smooth the top.
Place in the fridge to chill for at least 6 hours, or overnight, before serving.

Serving

When ready to serve, remove the cheesecake from the fridge. With a thin knife, carefully trace around the edges of the pan. Unclamp the outer ring of the springform pan.
Optionally, beat the whipping cream until medium peaks form. The whipped cream can be piped around the edges (I used a 1M star tip) or dolloped on the top of each slice. Decorate with sliced strawberries as preferred.
Slice with a very thin, sharp knife ensuring to cut all the way through the crust.

Notes

Graham Cracker Crust: If you'd prefer to use a graham cracker crust - use 2 3/4 cup graham crumbs, 3 tablespoons white sugar and 10 tablespoons unsalted butter. Stir together the mixture, then press into the bottom and up the sides of the pan.
Berries: Frozen berries work too. You'll need approximately 4 cups sliced strawberries.
Gelatin: One envelope of gelatin is about 2 1/4 teaspoons. It should be enough to set 2 cups (500 mL) of liquid.
Cream Cheese: Cream cheese should be softened to room temperature before getting started. Do not use anything labaled low fat or that comes from a tub.
Storage: Always store cheesecake in the fridge. Store leftovers covered in the fridge for up to 3 days.
Nutrition: Nutrition information is based on 1 piece without whipped cream decorations on top, assuming the cheesecake is divided into 12 equal pieces.

Nutrition