Posted November 8, 2023 by: Admin #Kitchen

A delightful no-bake strawberry cheesecake that is irresistibly whipped, creamy, and brimming with the freshness of ripe strawberries. You’ll be amazed by the abundance of strawberries in this cheesecake, and the simple crust is a total winner.

Strawberry Cheesecake is a delightful fusion of our incredibly popular Classic No-bake Cheesecake and our Easy Strawberry Cake. It’s not only a show-stopping dessert but also an excellent candidate for freezing. When partially thawed, it transforms into a luscious strawberry ice cream cake!

No-Bake Strawberry Cheesecake Recipe:

This make-ahead cake is the epitome of a perfect summer dessert. It comes together in a flash, looks visually stunning, and tastes absolutely divine.

Watch the eyes of everyone light up when you present this Strawberry Cheesecake on the dessert table. It’s ideal for various occasions, including baby showers, birthdays, picnics, potlucks, and bridal showers.

How to Freeze a No-Bake Cheesecake:

This cake is the ultimate treat because it’s freezer-friendly! To freeze a no-bake cheesecake, wrap it in several layers of plastic wrap and place it in the freezer. Allow it to thaw at room temperature for at least 3 hours for easy slicing. When it’s still partially frozen, it has the texture and flavor of an ice cream cake. The best part? It won’t turn into a messy puddle when it thaws.

Since this cake contains fresh strawberry puree, if you don’t plan to consume it within 1-3 days, it’s advisable to freeze it and then thaw it before serving.

How to Make Strawberry Cheesecake:

BONUS: You won’t need to heat up your oven for this recipe. All you need is a hand mixer, a blender or food processor, a 9-inch springform pan, and a sieve for straining.

• Oil a springform pan and line the sides with parchment paper.
• Mix graham cracker crumbs with butter and sugar, then press the mixture into the bottom of the springform pan and chill.
• Puree strawberries and strain, discarding the seeds.
• Beat together cream cheese and sugar. Blend in heavy cream and then Mascarpone.
• Blend in strawberry puree and lemon juice.
• Bloom and melt the gelatin, then gradually beat it into the filling.
• Pour the mixture over the chilled crust, cover, and refrigerate (or freeze).

How to Bloom Gelatin:

To bloom unflavored gelatin, you’ll need 1/4 cup of water for every 7 grams (1 packet) of gelatin powder. Pour the water into a bowl and evenly sprinkle the gelatin on top. Let it sit for 5 minutes at room temperature. The gelatin will absorb the water and expand in size.

Once it’s bloomed, microwave it for about 30 seconds, stirring every 10 seconds. Continue to stir and heat until the gelatin is completely dissolved. If you notice any gelatin pieces, use a spoon to break them up against the side of the bowl for easier dissolving.

Ingredients for No Bake Cheesecake:

• Oil the bottom and sides of a 9” springform and line the sides with 1-2 strips of parchment paper.
• Place graham crackers in the bowl of a food processor, pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten the crumbs, then press them into the bottom of a 9″ springform pan, extending 1/2″ up the sides. Freeze for 15 minutes or refrigerate for 30 minutes to set the crumbs.
• Wash and pat dry strawberries, then hull and quarter them. Puree in a blender or food processor until smooth, then strain through a sieve and set aside. You should have 1 1/2 cups of puree.
• In a large mixing bowl, combine 8 oz of cream cheese and 2/3 cup of granulated sugar. Beat on medium/high speed for 2 minutes until fluffy and smooth, scraping down the bowl as needed.
• Add 1 cup of heavy whipping cream and beat until fluffy (3-5 minutes on high speed). Reduce the speed to medium/low and beat in 12 oz of mascarpone until well combined and smooth.
• Add 1 1/2 cups of strawberry puree and 2 Tbsp of lemon juice and blend until smooth.
• In a shallow heat-safe bowl, add 1/2 cup of cold water and sprinkle the gelatin over the top. Set it aside for 5 minutes to bloom and absorb the water. Microwave the gelatin for 30-35 seconds, stirring every 10 seconds. Heat and stir until the gelatin is fully dissolved and the liquid appears clear. Scrape any gelatin pieces against the side of the bowl to help them dissolve. With the mixer on medium-low speed, gradually add the gelatin and beat until well incorporated.
• Transfer the cheesecake filling over the chilled crust, cover it with plastic wrap, and refrigerate for at least 4 hours or overnight until completely chilled. Then, serve with your desired toppings.

How to Make Topping:

• Add heavy whipping cream to a large mixing bowl along with sugar and vanilla. Use an electric hand mixer to beat on medium/high speed for 2 minutes or until whipped and stiff peaks form. You need it to be firm enough to pipe but don’t overbeat. Transfer it to a piping bag with a large star tip and pipe puffs around the cheesecake. Top each puff with a halved or quartered strawberry if desired, and serve.