The EASIEST No-Bake Strawberry Cheesecake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture and flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

graham cracker crumbs

🥗Healthier: oatmeal

💰Cheaper: crushed cookies

Oatmeal is a healthier base option.

Start by making the cookie base using a food processor or by hand.

Blend graham crackers until they are fine crumbs.

Add melted butter to the crumbs and mix until it resembles wet sand.

Press the mixture into the bottom of a springform pan to form the crust.

Place the crust in the refrigerator to set.

Hydrate 2 sleeves of gelatin in a bowl of water for about 10 minutes.

Microwave the hydrated gelatin for around 15 seconds until liquefied, then let it cool down.

Puree fresh strawberries with granulated sugar until smooth, leaving a few small lumps if desired.

In a mixing bowl, add block cream cheese (not cream cheese spread) and blend until smooth.

Add heavy whipping cream (at least 36% fat) to the cream cheese and blend until combined.

Temper the cooled gelatin by mixing a bit of the cream cheese mixture into it before adding it to the rest of the filling.

Blend the mixture until smooth and thick.

Pour the cheesecake filling over the chilled crust in the springform pan.

Refrigerate for a minimum of 6 hours, preferably overnight, to set properly.

Optionally, pipe whipped cream rosettes on top and garnish with strawberries before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens