No Bake Strawberry Cheesecake Recipe

The perfect smooth and creamy no bake strawberry cheesecake, made with strawberries, cream cheese and whipped cream, plus a bit of gelatin and sugar. So quick and easy, it’s the perfect treat!

Servings: 8


1 ½ cups (225 g) gluten free crunchy cookie crumbs (I used crushed gluten free graham crackers)
6 tablespoons (84 g) unsalted butter melted

1 pound (16 ounces) frozen strawberries (or hulled fresh strawberries)
¼ cup (2 fluid ounces) lukewarm water
½ cup (100 g) granulated sugar
¼ teaspoon kosher salt
1 tablespoon (8 g) unflavored powdered gelatin (See Recipe Notes)
1 cup (8 fluid ounces) heavy whipping cream chilled
2 8-ounce packages (16 ounces) cream cheese at room temperature
½ cup (58 g) confectioners’ sugar

Sliced fresh strawberries for decorating (optional)


  1. In a large bowl, mix the cookie crumbs and melted butter until well-combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan or deep-dish pie plate.
  2. Place the pie plate in the freezer until firm (at least 10 minutes, but longer is fine). You can also make this cheesecake into popsicles or into individual servings in mason jars, and you won’t need a crust.

  1. In a medium-size, heavy-bottom saucepan, place the frozen strawberries, 2 tablespoons (1 fluid ounce) of the lukewarm water, granulated sugar and 1/8 teaspoon kosher salt.
  2. Cook over medium-high heat, stirring frequently, until the strawberries are very soft, and the mixture is bubbling (8 to 10 minutes).
  3. Blend the strawberry mixture with an immersion blender or by placing the hot mixture in a standard blender (taking care to leave enough room in the blender for the hot liquid to expand during blending).
  4. While the strawberries are cooking, place the remaining 2 tablespoons (1 fluid ounce) water in a small, heat-safe bowl, add the powdered gelatin and stir to combine.
  5. Set the gelatin aside and allow it to swell in the liquid.
  6. Once the strawberries are cooked and pureed, set the mixture aside to cool briefly.
  7. You will have about 1/2 cup leftover strawberry puree, which can be stored in the refrigerator for up to a week and used to make strawberry milk, or to drizzle over ice cream.
  8. Melt the gelatin mixture in the microwave for about 15 to 20 seconds on HIGH power and set aside to cool briefly.

  1. In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, place the chilled whipping cream and beat on medium-high speed until soft peaks form.
  2. Transfer the mixture to a separate bowl and place in the refrigerator.
  3. In the same bowl, place the cream cheese, remaining 1/8 teaspoon kosher salt, and confectioners’ sugar. If using a stand mixer, switch to the paddle attachment.
  4. Beat the mixture on high speed until very light and fluffy (about 2 minutes).
  5. With the mixer speed on low, add the melted gelatin mixture, then about 1 cup (8 fluid ounces) of the strawberry mixture to the cream cheese mixture and beat until smooth and well-combined.
  6. Remove the whipped cream from the refrigerator and carefully fold the whipped cream into the strawberry cheesecake mixture until only a few white streaks remain. Be careful not to deflate the whipped cream.

  1. Remove the crust from the freezer, and pour in the filling, spread it into an even layer, and decorate with the optional fresh strawberries.
  2. Place the pan in the refrigerator to chill for at least 2 hours and up to 3 days. After 2 hours, cover the pan with plastic wrap to prevent the cake from drying out. Unmold, slice and serve chilled.

  1. Pour the mixture into popsicle molds or small mason jars, filling the containers nearly full.
  2. Insert popsicle sticks into the popsicle molds, and place in the freezer for at least 2 hours or until fully formed.
  3. For the individual servings, top each with an optional fresh strawberry, cover tightly, and place in the refrigerator to chill for at least 2 hours and up to 3 days.

About the gelatin.
If using Knox gelatin by the package, 1 package weighs 7 grams, which is enough for this recipe. No need to get all technical and open up a second package for 1 single gram more.


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