This no bake strawberry cheesecake recipe is not only delicious but it’s made with only 7 ingredients! Aren’t no bake desserts a godsend? Especially in the summer when the last thing you want to do is turn on a hot oven. They are a total win/win, especially when the results are this good. Besides fresh strawberries are in season thereby making a no bake dessert the perfect idea.
No Bake Strawberry Cheesecake Tips:
- This is a no-diet dessert so butter is necessary. Sorry. You need it to bind the crust.
- You can make this recipe with a few frozen strawberries but try to stick with mostly fresh. They just taste better.
- Use room temperature cream cheese. It will blend easier.
- Try to make this no bake strawberry cheesecake a day before you plan to serve, because it’s even better when chilled overnight.
- Serve your cheesecake garnished with fresh strawberries and top it off with whipped cream.
No Bake Fresh Strawberry Cheesecake (Gluten Free)
Yields: 12 servings
Prep: 20 minutes| Cook Time: 10 minutes | Inactive Time: 4 hours | Total Time: 4 hours 30 minutes
- 24 vanilla sandwich cookies (gluten free if necessary)
- 4 tablespoons butter, melted
- 2 heaping cups strawberries, hulled and chopped
- 2 cups cream cheese (16 oz)
- 1 cup heavy whipping cream
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
Optional: red food coloring, extra strawberries for garnish and whipped cream
- Prepare the crust by placing 24 vanilla sandwich cookies (creme filling included) in a food processor. Pulse until cookies resemble coarse crumbs.
- Pour melted butter into the food processor and pulse mixture until fully incorporated.
- Pour the cookie mixture into the bottom of a springform pan. Use a rubber spatula to firmly press the cookie crust into a tightly packed even layer. Place crust in the freezer while preparing the next steps. Rinse out the food processor and prepare the cake. Place the chopped fresh strawberries into the food processor and pulse into smooth.
- Place a fine mesh strainer over a small saucepan and pour in the strawberry puree. Use a rubber spatula to press out as much liquid as possible from the strawberries. Discard solids. About ½ cup of liquid should remain.
- Bring strawberry juice to a gentle boil, stirring regularly to prevent burning. Allow the liquid to continue cooking until reduced by half (about 5-10 minutes). Turn off heat and set aside to cool to room temperature.
- Use an electric mixer fitted with a whisk attachment to mix 2 cups of cream cheese until a creamy consistency is reached, about 1 minute.
- Add reduced strawberry liquid, sugar and vanilla extract and mix until incorporated.
- Pour in heavy whipping cream and mix again for 1-2 minutes. For a pinker cake, add 1 to 2 drops of food coloring and mix until color is worked through the filling.
- Remove the cookie crust from the freezer and pour the cream cheese filling on top. Use a rubber spatula to create a smooth and even layer. Place cake in the refrigerator to firm up for at least 4 hours, best if overnight. Garnish with fresh strawberries, slice and serve.
Serving Size: 1
Amount Per Serving: Calories: 395Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 72mgSodium: 228mgCarbohydrates: 32gFiber: 1gSugar: 24gProtein: 4g
You may also like to try more easy to make dessert recipes like Cinnamon Rolls with Cream Cheese Frosting (Gluten and Yeast Free!) and The Best Gluten-Free Dark Chocolate Zucchini Brownies.
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