No-Bake Strawberry Cheesecake Recipe


Ingredients for Graham Cracker Crust:

  • 1 3/4  cups  graham cracker crumbs  from 12 whole crackers
  •  Tbsp  granulated sugar
  •  Tbsp  unsalted butter 

Ingredients for No Bake Cheesecake:

  • 1 lb strawberries
  •  oz  cream cheese room temperature
  • 2/3  cup  granulated sugar
  • 1 cups  heavy whipping cream  chilled
  • 12  oz  mascarpone cheese  chilled
  • 2 Tbsp lemon juice
  • 14 grams unflavored gelatin (2 packets)

Topping/ Decor:

  • 1 cup heavy cream
  • 2 Tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 6 strawberries halved


  1. Oil the bottom and sides of a 9” springform and line the sides with 1-2 strips of parchment paper.
  2. Place graham crackers In the bowl of a food processor, pulse into fine crumbs. Transfer crumbs to bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs then press into the bottom of a 9″ springform pan going 1/2″ up the sides. Freeze 15 minutes or refrigerate 30 minutes for crumbs to set.
  3. Wash & pat dry strawberries then hull and quarter. Puree in blender or food processor until smooth then strain through a sieve and set aside. Should have 1 1/2 cups puree.

  4. In a large mixing bowl, combine 8 oz cream cheese and 2/3 cup granulated sugar. Beat on medium/high speed 2 minutes until fluffy and smooth, scraping down the bowl as needed.
  5. Add 1 cups heavy whipping cream and beat until fluffy (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.
  6. Add 1 1/2 cups strawberry puree and 2 Tbsp lemon juice and blend until smooth.
  7. In a shallow heat-safe bowl, add 1/2 cup cold water and sprinkle the gelatin over the top. Set aside 5 minutes to bloom and absorb the water. Microwave gelatin for 30-35 seconds, stirring every 10 seconds. Heat and stir until fully dissolved and liquid looks clear. Scrape any gelatin pieces against the bowl to help them dissolve. With mixer on med-low speed, gradually add gelatin and beat until well incorporated.

  8. Transfer cheesecake filling over the chilled crust, cover with plastic wrap and refrigerate at least 4 hours or overnight until completely chilled.

Nutrition Facts

Calories 538              Calories from Fat 351
                                            % Daily Value*
Fat 39g                                       60%
Saturated Fat 23g                     144%
Cholesterol 107mg                     36%
Sodium 277mg                           12%
Potassium 158mg                         5%
Carbohydrates 42g                     14%
Fiber 2g                                        8%
Sugar 23g                                   26%
Protein 7g                                   14%
Vitamin A 1270IU                         25%
Vitamin C 23.1mg                         28%
Calcium 103mg                            10%
Iron 1.4mg                                      8%

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