89% would make this again

No Bake Strawberry Cheesecake

Q: Is it better to bake or not bake a cheesecake?

If you want a dessert that's quick to make, lighter and more creamier in taste and texture, go for the no-bake version. If you prefer a cake that's more dense and rich with more flavour, then the baked version is great. Why not try both to see which one you prefer the most?

Q: Why is my no-bake cheesecake not set?

Your no bake cheesecake might not be set because it didn’t chill long enough. Make sure it chills for at least 4 hours, preferably overnight. Also, using low-fat ingredients or overmixing can affect its firmness. Stick to full-fat cream cheese and gentle mixing for best results.

Q: Can you put fresh strawberries in cheesecake batter?

You can, but it’s not recommended for a classic cheesecake. Fresh strawberries add extra moisture, which can prevent the cheesecake from setting properly. It’s better to use them as a topping or swirl in a cooked strawberry sauce instead.

Q: What sets a no-bake cheesecake?

Powdered sugar helps a no-bake cheesecake set by giving the filling a silky smooth texture and added stability. It blends easily with cream cheese without making the mixture runny. If you don’t have any, you can make your own by blending granulated sugar with a bit of corn-starch in a food processor.

Q: Can a no-bake cheesecake set in 3 hours?

A no-bake cheesecake might start to set in 3 hours, but it’s best to give it at least 4 hours, or overnight for a firm, sliceable texture. Less time can leave it too soft and creamy to hold its shape well. Patience pays off with the perfect set!

Vish G

April 24, 2025

Craving something sweet, creamy, and bursting with berry goodness? This no bake super Strawberry Cheesecake is the ultimate dessert. Velvety smooth and topped with a luscious homemade strawberry sauce. It’s easy to make, doesn’t require turning on the oven for hours, and tastes like summer in every bite.

PREP TIME

30 MIN

COOK TIME

0 MIN

SERVINGS

Ingredients

For the crust
200 g digestive biscuits or graham crackers (about 14 crackers)
80 g unsalted butter, melted (about 6 tbsp)
For the filling
500 g full-fat cream cheese (2 standard blocks), room temperature
120 g icing sugar (1 cup)
1 tsp vanilla extract
120 ml sour cream or full-fat Greek yogurt (½ cup)
3 tsp powdered gelatin (about 1 packet)
60 ml cold water (¼ cup) for blooming gelatin
For the strawberry topping
300 g fresh strawberries, hulled and chopped (about 2 cups)
40 g caster sugar (3 tbsp)
1 tsp cornflour (cornstarch) mixed with 1 tbsp cold water

Instructions

Crush the biscuits or crackers into fine crumbs using a food processor or by sealing them in a bag and rolling with a rolling pin.
Mix crumbs with melted butter until evenly coated. Press firmly into the base of a 9-inch springform tin using the back of a spoon. Place in the fridge to chill while you prepare the filling.
In a small bowl, sprinkle the gelatin over the cold water and leave it for 5 minutes to bloom.
Heat the bloomed gelatin gently in the microwave or over a pan of hot water until fully dissolved. Let it cool until just warm but still liquid.
In a large bowl, beat the cream cheese with the icing sugar until completely smooth. Add the vanilla and sour cream (or yogurt) and mix again until creamy.
Take a spoonful of the cream cheese mixture and stir it into the slightly cooled gelatin to temper it. Then pour the gelatin mixture into the main cream cheese bowl and mix well.
Gently fold in the whipped cream until fully combined, being careful not to knock out too much air.
Pour the filling over the chilled base, smoothing the top with a spatula. Cover and chill for at least 6 hours, or overnight if possible, until firm.
For the topping, place the chopped strawberries and sugar in a saucepan over medium heat. Cook for 5–7 minutes until the fruit softens and releases juices. Stir in the cornflour slurry and cook for another 1–2 minutes until slightly thickened. Let it cool completely.
Once the cheesecake is set, spoon the cooled strawberry topping over the top. Slice and serve chilled.