No Bake Fresh Strawberry Cheesecake

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

No Bake Fresh Strawberry Cheesecake

Print Recipe

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

Course Dessert

Cuisine American

Prep Time 2 15

Total Time 2 15

Servings

Calories 386

Author Janette

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 filling:

1 tablespoon unflavored powdered gelatin
⅓ cup (75 ml) cool water to bloom the gelatin
24 ounces (678 grams) cream cheese softened at room temperature (see note)
¼ cup (110 grams) sweetened condensed milk
½ cup (110 grams) granulated sugar
1 teaspoon vanilla extract

For the strawberry topping:

13 ounces (375 grams) fresh strawberries see note
4 tablespoons granulated sugar
2 tablespoons lemon juice
2 tablespoons powdered gelatin
¼ cup (60ml) cool water to bloom the gelatin

Instructions

Build the crust:

Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Pulse the crackers in a food processor into fine crumbs, then drizzle in the melted butter until the mixture looks like wet sand. Pour into the pan, shake to distribute evenly, and press firmly into the bottom using the flat base of a measuring cup or glass. Chill in the fridge for 30 minutes (or freeze for 15).

Mix the filling:

In a small bowl, sprinkle 1 tablespoon of gelatin over ⅓ cup of cool water and let it sit for 5 minutes to bloom. Microwave it for 10 to 15 seconds until it is fully liquefied and warm, but not boiling.
In a large bowl, use an electric mixer on low speed to beat the room-temperature cream cheese, condensed milk, sugar, and vanilla until completely smooth. With the mixer running on low, slowly drizzle in the warm gelatin until fully incorporated. Pour the filling over your crust, jiggle the pan gently to level the top (or use an offset spatula), cover with plastic wrap, and refrigerate for 2 to 3 hours until set.

Prepare the strawberry topping:

Blend the strawberries, sugar, and lemon juice together until completely smooth. Pass the purée through a fine-mesh sieve into a measuring cup to remove the seeds - you will need exactly 2 cups (approx. 200ml/grams) of smooth sauce.
In a separate bowl, sprinkle the remaining 2 tablespoons of gelatin over ¼ cup of cool water and let it bloom for 5 minutes. Microwave for 10 to 15 seconds until completely melted and clear. Whisk the warm liquid gelatin directly into your strawberry sauce until perfectly combined.

Layer and chill:

Carefully pour the strawberry mixture through a clean sieve directly over the set cheesecake layer to catch any stray air bubbles. Return the pan to the refrigerator for at least 2 hours, or until the strawberry topping is completely firm and glossy.

In a rush? You can pop the cheesecake into the freezer for about 20 to 30 minutes to speed up the setting process. Just keep a close eye on it so the gelatin doesn't actually freeze solid.

To Store: Keep the cheesecake covered in the refrigerator until you are ready to serve.
Slice and enjoy straight from the fridge.

Video

Notes

This is 3 blocks of Philadelphia cream cheese in the U.S.
Frozen strawberries can also be used

Nutrition