No-Bake Strawberry Cheesecake
This no-bake strawberry cheesecake is extra creamy and bursting with strawberries. It's easy to make and turns out with a luscious texture, crunchy crust, and delicious strawberry flavor made from real berries.
Servings 12 slices
- 30 Oreo Cookies wafers and filling
- 6 tablespoons unsalted butter melted
- 1 lb strawberries* cored and sliced
- ¼ cup white sugar
- 1 package gelatin*
- 1 ¼ cups whipping cream 33-35% MF
- 24 oz cream cheese* full-fat, brick-style
- ¾ cup powdered sugar
To Serve (Optional)
- whipped cream
- sliced strawberries
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 ½ way) of the springform pan. Place in the fridge as you make the 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 ½ of the original volume (about ¾ 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 it's dissolved.
In a large bowl beat the whipping cream until stiff peaks form.
In a separate bowl beat together the cream cheese and powdered sugar until softened.
Carefully, beat in the cooled strawberry mixture into the cream cheese a little at a time. Ensure it is fully cooled first.
Gently fold in the whipped cream into the cream cheese mixture until it's even.
Spoon the mixture on top of the crust, smooth the top, and place in the fridge to set for 6 hours.
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, decorate the cheesecake with whipped cream and strawberries.
Slice with a very thin, sharp knife ensuring to cut all the way through the crust.
- If you'd prefer to use a graham cracker crust - use 2 ¾ cup graham crumbs, 3 tablespoons white sugar and 10 tablespoons unsalted butter. Stir together the mixture, then press into the bottom and slightly up the sides of the pan.
- Frozen berries work too. You'll need approximately 4 cups sliced strawberries.
- One envelope of gelatin is about 2 ¼ teaspoons. It should be enough to set 2 cups (500 mL) of liquid.
- Cream cheese should be softened to room temperature before getting started.
- Store leftovers covered in the fridge for up to 3 days.
- Nutrition information is based on 1 piece without whipped cream or berry toppings, assuming the cheesecake is divided into 12 equal pieces.
Calories: 528kcal | Carbohydrates: 39g | Protein: 6g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 111mg | Sodium: 331mg | Potassium: 219mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1305IU | Vitamin C: 22mg | Calcium: 86mg | Iron: 3mg