No Bake Strawberry Cheesecake

It’s easy to notice that I absolutely love strawberry season, and I look forward to it. I encourage you to take the time and check my blog for all the delicious strawberry recipes; you will be impressed, I promise. Today, I am sharing a tried-and-true favorite: my famous No-Bake Strawberry Cheesecake. This one is rich and creamy, with an extra-special ingredient that makes it even more luxurious.

No-Bake Strawberry Cheesecake 🍓 is an easy-to-make, luxurious, and decadent dessert with a creamy strawberry cheesecake filling made with strawberry puree, in a buttery Oreo crust. I love the chocolate and strawberry combo here. The cake is finished with my sweet and refreshing strawberry topping, which takes it over the top. No oven, no water bath, no hot kitchens, and no sinking cake, this masterpiece turns out perfect all the time.

Anything this easy will always be on my favorites list. I love not having to turn on the oven, especially during the summer. I like that I can prepare this cake in advance, making it the perfect summertime dessert to take to the next family picnic, church, or backyard barbecue. Mascarpone cheese is my secret ingredient here. I highly recommend giving it a go because it is a delectable addition to a regular cheesecake that takes it to another level of deliciousness.

Why you will love this recipe 

• I don’t have to use the oven: I love desserts that I don’t have to bake. They are so much easier and don’t heat up the house, especially during hot summer days.
• No water bath: Because there is no baking, I also don’t have to worry about a water bath or cracks. No skining in the center; this is an easy no-bake dessert. All you have to do is be patient while the cake chills.
• The kids can make it: It is so easy, and there is no oven, so even the little ones can make this recipe. When strawberries are in season, we love making this dessert as a family.
• Oreos: Because everyone loves Oreos, and they come in so many different flavors. Instead of the traditional graham cracker crust, I chose something that complements the strawberry flavor.
• Party or not: Since it is so pretty and sophisticated, it can be served for a party, but since it’s so easy to make, it can be part of a family dinner any night of the week. 

What you will need

For the crust

• Dry ingredients: I use 20 Oreo Cookies, which I crush into crumbs using a food processor.
• Wet ingredients: Cooled, unsalted butter, melted, holds the crumbs together and gives the crust a rich flavor.

For the filling

• Strawberries: I use 3 pounds of organic fresh strawberries, cut into small pieces. 
• Dry ingredients: I use 4 envelopes of unflavored gelatin to make the filling firm and stable without adding any flavor. Knox is my favorite. I mix white granulated sugar into the filling because it creates tiny pockets in the cheese, aerating it and giving it a light, fluffy texture. 
• Wet ingredients: I use brick-style Philadelphia Cream Cheese, which must be softened to room temperature to prevent clumping. I also add softened mascarpone cheese to the mixture for an extra-velvety texture and buttery flavor. The whipping cream should be cold when added to help form a light, airy texture.
• Seasonings: Vanilla extract enhances the overall flavor, making it richer. Be sure to use pure extract rather than flavoring, as flavoring can be bitter. 

For the strawberry topping

• Fruit: I use 1½ pounds of fresh strawberries to get the best flavor. Some I cut in half, and some are chopped. I also use one lemon to make fresh lemon juice and lemon zest to brighten the flavor and balance the sweetness. 
• Wet ingredients: Pure vanilla extract is important because vanilla flavoring can leave a bitter aftertaste. 
• Dry ingredients: Granulated white sugar adds pure sweetness and helps macerate the strawberries. I mix cornstarch with water to thicken the topping and prevent it from being watery.

For the whipped cream

• Cream: I use very cold heavy whipped cream to make it light and fluffy. 
• Sweetener: White granulated sugar provides pure sweetness and helps aerate faster because its crystals create air pockets. 

How to make 

Make the crust: First, thoroughly mix the Oreo crumbs with the melted butter in a bowl.

Press: Then I press them into the bottom of a 9- or 10-inch springform or cake pan, ensuring they are also pushed up the sides. The crust is chilled in the fridge for 30 minutes. 

Bloom the gelatin: In the meantime, I sprinkle the gelatin onto 1 cup of cold water in a small bowl and let it bloom for 3 to 5 minutes. Then I whisk it, microwave it for 30 seconds, and whisk again until the gelatin sets. 

Puree the strawberries: In a food processor, I puree 1½ cups of the strawberries until smooth, then set them aside. 

Mix the cheesecake filling: Next, I use an electric mixer to beat the mascarpone, cream cheese, and 1 cup of sugar at medium speed until combined, scraping down the sides of the bowl once. In a chilled mixing bowl, I whip the cold whipping cream, 3 tablespoons of sugar, and vanilla on high speed until stiff peaks form. Then, I gently fold the whipped cream into the mascarpone filling with a spatula. 

Combine: Stir the strawberry puree into the gelatin mixture.

Fold: Then gently fold it into the cheesecake batter until fully combined. Lastly, I fold in the remaining chopped strawberries. 

Fill and chill: Finally, I spread the filling into the crust and level it, then chill for 8 hours or overnight. 

Make the strawberry sauce: In a saucepan over medium heat, I combine the diced strawberries, sugar, lemon juice, lemon zest, and vanilla. Simmer for 10 minutes, or until the strawberries break down. In a small bowl, I mix cornstarch with water until dissolved, then stir it into the strawberry mixture. I add halved strawberries and cook for 1 more minute to soften them.

Make the whipped cream: First, I mix the cold heavy cream and sugar in a cold metal bowl on high speed until stiff peaks form. Then, I transfer it to a piping bag fitted with a large star tip and pipe it onto the cheesecake as desired.

Chill: A no-bake cheesecake needs at least six hours in the refrigerator to set; eight hours or overnight is even better. Once the cake has cooled and chilled, I cover it with the strawberry sauce and refrigerate it for 2 hours.

Serve: After chilling to set the whipped cream, I carefully remove the cake from the springform pan and garnish it with mini-Oreos, optional. 

Expert tip

Avoiding a crumbly crust

There are several reasons this may happen. It may have needed to be packed more firmly. Use a measuring cup or drinking glass to push the crumbs into the bottom and sides of the pie pan. Also, press it in as soon as possible, as the butter will solidify as it cools, and the crumbs will not stick together. Another reason this may occur is that the crumbs require further crushing. Please ensure there are no large chunks that could cause it to crumble. One final reason is if it is too dry. Add more butter and see if that helps.

Let it chill overnight for the best results

One of the trickiest parts of making a no-bake cheesecake is getting it to set well enough for nice, clean slices. This takes time and patience. I leave my cheesecake to chill overnight and for several hours the next day. For example, if I want to serve it for dinner, I make it the night before and let it chill overnight and all day. I think 12 hours or more is the minimum time I would chill it for the best slices. Anything under six hours, and it will be more like a mousse than a cheesecake. If it does not firm up after six to eight hours, give it another two to four hours. If it is still runny after that, try freezing it for up to two hours. But no longer than that because it can cause freezer burn.

More tips to consider:

• Buy extra strawberries. Some always taste unsweet or have soft spots. This recipe calls for about 5 pounds, but I would get 6. I can always eat the leftovers or use them in another recipe. 
• Similarly, I always buy extra Oreo Cookies too. I snack on them while I work. 
• Use the whole cookie. The cream in the middle helps hold the crust together. 
• Do not use whipped cream cheese. It does not work for this recipe due to the excess air. 
• Also, be sure to use whole-fat cream cheese. Low-fat cheese has too much water and will not set properly.
• Temperatures matter. The cheeses need to be softened to room temperature. Not warm. The heavy cream must be cold, as if it just came from the fridge. 

Recipe variations and add-ins:

• Different topping: Instead of the strawberry topping I use here, I sometimes use my smooth, creamy strawberry curd or a fresh, easy homemade strawberry jam with just 3 ingredients.
• Decadent caramel: Another way to add extra flavor is to drizzle my rich, gooey caramel sauce on top. 
• Chocolate lovers: To make a chocolate-strawberry cheesecake, add 2 tablespoons of cocoa powder and a few tablespoons of melted chocolate to the filling.   
• Different Oreo Cookies: For a different-flavor crust, try this recipe with other Oreo varieties, such as golden, mint, or strawberry.
• Change the crust: You can use any type of cookie for the crust, including graham crackers, pecan sandies, vanilla wafers, shortbread, and gingersnaps. In fact, peanut butter, chocolate chip, or strawberry wafers would also work. Anything that can be crushed into fine crumbs. 
• Oreos in the mix: For more texture and flavor, add some crumbled Oreos to the batter. But don’t add too much, or the cake won’t be able to set.

Serving suggestions:

This deliciously creamy cheesecake is served chilled, and to ensure perfect slices, I clean the knife after each slice and run it under cold water before each cut. The cheesecake is delicious as it is, and can be served with or without the strawberry topping. For something unforgettable, I highly recommend not skipping the topping. I like to add a dollop of homemade whipped cream next to each slice, or a scoop of vanilla bean ice cream. Fresh berries on the side are a must!

This show-stopping dessert goes great with anything, but I like to serve it with a glass of sparkling strawberry lemonade for the kids and a strawberry margarita for the adults. It also makes a wonderful dessert for these blueberry pork chops. The blueberries pair well with the strawberries, and the pork chops have a spicy hint that enhances the dish and makes it stand out. 

How to store leftovers:

• Refrigerate: I save my leftover cake in an airtight container in the fridge for up to 3 days.   
• Freezing: To freeze, I wrap the leftovers in plastic and put them in a freezer-safe container. They will stay fresh for several months.  
• Defrost: I thaw the cake overnight in the refrigerator for optimal texture and flavor. 

Frequently asked questions

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