No Bake Strawberry Cheesecake
This no bake strawberry cheesecake is light, refreshing, and simple to make, a sweet treat everyone will love.
Servings: 8 slices
Calories: 600kcal
Ingredients
Oreo Crust
- 34 Oreo cookies filling included
- ⅓ cup melted unsalted butter
- A small pinch of salt
For The Cheesecake Filling
- 16 oz strawberries sliced
- 5 tablespoons granulated sugar
- 1 tablespoon gelatin 1 packet
- 1 1/4 cups whipping cream
- ½ teaspoon vanilla extract
- 3/4 cup powdered sugar sifted
- 24 oz full fat cream cheese softened
For The Strawberry Drizzle, Optional
- 8 oz strawberries diced
- 5 tablespoons granulated sugar
- 1-2 tablespoon of lemon juice
Instructions
- Grease a 9-inch springform pan so your cheesecake comes out easily later. Crush the Oreos until they’re fine crumbs, no food processor? No problem! A Ziploc bag and rolling pin do the trick. Mix in the melted butter and a tiny pinch of salt to balance the sweetness, then press the crumbs evenly into the pan. For a smooth, sturdy base, press firmly with the bottom of a flat glass. Set it in the fridge to chill as you get the filling ready.
- Put your sliced strawberries in a blender and pulse until smooth. Pour the strawberry mixture into a small saucepan with the sugar and warm gently over medium heat, stirring now and then. Let it bubble lightly so it thickens just a touch, this brings out the natural sweetness and makes the strawberries taste bright and fresh.
- Sprinkle the gelatin over the warm strawberry mixture and stir until fully dissolved. Take your time with this step, it’s the secret to a creamy, perfectly set filling.
- Take the strawberry mixture off the heat and let it cool to warm or room temperature. This keeps your whipped cream fluffy when you fold it in. In a pinch, a quick 5–10 minute chill in the fridge works perfectly.
- In a large bowl, beat the cream cheese with the powdered sugar until smooth and creamy. Stir in the vanilla extract for a warm, subtle flavor. In a separate bowl, whip the cream until soft, fluffy peaks form, these airy clouds are what make your filling light and dreamy.
- Fold the cooled strawberry mixture gently into the cream cheese, taking your time so everything stays evenly pink and smooth. Then fold in the whipped cream carefully until the filling is fully combined, creamy, and light.
- Spoon the filling over the chilled Oreo crust and smooth the top with a spatula. Cover loosely and refrigerate for at least 5 hours, overnight is even better, so the filling sets perfectly and slices beautifully.
- For a simple, shiny strawberry topping, combine diced strawberries, sugar, and a bit of lemon juice in a small saucepan. Cook gently until the berries soften and release their juices, then let it cool completely before blending until smooth. Spoon it over your chilled cheesecake for a glossy, fresh finish.
- When it’s time to serve, use a warm knife for perfect slices. Enjoy!
Notes
- Chill the cheesecake overnight if you can, it slices cleaner and tastes even better the next day.
- If your cheesecake wobbles slightly, don’t panic, it will firm up more as it chills.
- Taste the strawberry mixture before adding sugar, some berries are naturally sweet enough.