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This No Bake Fresh Strawberry Cheesecake is all cheese with no whipped cream or sour cream and is topped off with a fresh strawberry jello/jelly topping.

A slice of strawberry topped cheesecake on a plate

How is this particular no-bake cheesecake different from a baked cheesecake? There are no eggs in this recipe and the reason it needs to be baked! Eggs in a traditional cheesecake can sometimes make the texture grainy and, if not cooked correctly, ruin it altogether by turning out lumpy and curdled. 

A vibrant red strawberry cheesecake decorated with edible pansy flowers

This no bake cheesecake contains real cream cheese but no sour cream or whipped cream are added as these two ingredients can sometimes negatively affect the flavor of this creamy dessert treat. 

With this recipe, you get the cream cheese flavor of cheesecake that is so velvety smooth and creamy with the right balance of creamy cheese flavor and sweetness.

Because it is a no bake cheesecake, the texture is slightly different than the baked variety, but it is definitely not lacking in the flavor department! In fact, it is just as good, if not better. This cheesecake is more ‘set’ versus cheesecake with whipping cream which is more like a mousse.

Using a fork to get a bite of cheesecake

How it is better? Because it’s all cheese (cream cheese, that is). For many years, I did not like cheesecake because I was put off by the tangy, almost sour taste. I came to realize that this must have been because too much sour cream was used. This is not the case with this recipe.

Don’t get me wrong, I do love a good New York cheesecake, if the flavor balance is right. In fact, I have a baked Pumpkin Turtle Cheesecake that is a simply delicious recipe you must try.

Why add gelatin? It just ensures that the cheesecake sets and stays together and you are guaranteed a smooth texture every time.

Strawberry cheesecake viewed from overhead with a slice removed
How do you soften cream cheese quickly?

Either put it in a warm (not hot) oven that is turned off for a few minutes in its foil packaging, or microwave (out of the packaging) on the ‘melt’ or ‘defrost’ setting until softened.

If you’re a fan of cherries, I also have another no bake option – No Bake Cherry Lemon Cheesecake. This particular recipe works best being made in a small oblong pan.

If. you’ve tried this No Bake Fresh Strawberry Cheesecake leave a comment or question below. I love to hear from my readers.

Yield: 10

No Bake Fresh Strawberry Cheesecake

A slice of cheesecake topped with a strawberry jello/jello layer

An easy no bake cheesecake with a fresh strawberry jello/jelly topping.

Prep Time 2 hours 15 minutes
Total Time 2 hours 15 minutes

Ingredients

  • For the crust:
  • 6.4 ounces (180 grams) Graham crackers (12-14) or British digestive biscuits
  • 6 tablespoons unsalted butter, melted
  • For the cheesecake:
  • 24 ounces ( 678 grams) cream cheese, softened at room temperature *see note
  • ¼ cup (110 grams) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ½ cup (110 grams) granulated sugar
  • 1 tablespoon powdered gelatin
  • For the jelly topping:
  • 13 ounces (375 grams) fresh strawberries ** see note
  • 2 tablespoons lemon juice
  • 4 tablespoons granulated sugar
  • 2 tablespoons powdered gelatin

Instructions

  1. For the crust:
    Add crackers to a food processor and pulse until they turn to crumbs. With the processor running, drizzle in the melted butter until combined. Pour the crumbs into the bottom of the a 9 or 10-inch (23 or 25 cm) springform pan and shake side to side to get them in an even layer. Press firmly onto the bottom of the pan to create the crust using the bottom of a measuring cup or rounded bottom glass. Freeze for 15 minutes or refrigerate for 30 minutes.
  2. For the cheesecake:
    Add the gelatin to a bowl and mix in ⅓ cup (75 ml) cool water. Set aside.
  3. To a mixing bowl add the cream cheese, condensed milk, vanilla and sugar. Use an electric mixer and whisk on low speed until smooth. Drizzle in the gelatin and water while whisking.
    Pour the cream cheese mix into the pan on top of the crust. Jiggle the pan back and forth and this will even out the cheesecake and smooth the top. If it is not getting smooth, use an offset knife to smooth. Cover with plastic wrap and refrigerate for 2 to 3 hours until set.
  4. For the jello/jelly topping:
    Add the strawberries, lemon juice and sugar to a blender or food processor and blend until smooth. Use a sieve to filter to measure 2 cups (200 ml/grams) of sauce. Set aside.
    To a large bowl, add ¼ cup (60 ml) cool water, add the gelatin powder and mix. Mix in the strawberry sauce. Strain through a sieve over the set cheesecake. Refrigerate until set about 2 hours then enjoy!

Notes

* Frozen strawberries can also be used

** This is 3 blocks of Philadelphia cream cheese in the U.S.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 386Total Fat 30gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 10gCholesterol 85mgSodium 451mgCarbohydrates 12gFiber 1gSugar 9gProtein 18g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Dessert