Desserts · Peruvian cuisine
No-Bake Strawberry Cheesecake | Easy, Creamy and Fresh
- Total time4 h 35 min
- Servings8
- DifficultyEasy
Looking for a dessert that is as delicious as it is easy to make? This no-bake strawberry cheesecake is ideal for sharing in summer, impressing your guests or simply treating yourself to something sweet. Its creamy texture, fresh flavor and irresistible look make it one of the favorite chilled cakes.
A star recipe for warm days
Strawberry cheesecake is one of the most popular desserts thanks to its perfect combination of freshness, smoothness and fruity sweetness. This no-bake version is even more practical because it doesn't need to go in the oven, which makes it ideal for hot weather or when you want a quick, reliable recipe.
Besides its exquisite flavor, this dessert stands out for its presentation: the natural pink color of the strawberries and the firm but delicate texture of the cream make it a perfect choice for celebrations, birthdays, special dinners or outdoor events.
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Recipe video
The video is in Spanish.
No-Bake Strawberry Cheesecake
- Prep time
- 30 min
- Cook time
- 5 min
- Resting time
- 4 h
- Total time
- 4 h 35 min
- Servings
- 8
- Difficulty
- Easy
Best season: Summer, Spring
Ingredients for strawberry cheesecake
Base:
Cream:
Topping:
How to make strawberry cheesecake
Make the base:
Crush the cookies and mix them with the melted butter. Put the mixture in a springform pan and press down well to form the base. Refrigerate while you make the cream.
Blend the strawberries:
Blend the 175 g of strawberries with the 50 g of sugar until you get a purée. Set aside.
Soak the gelatin:
Soak the 5 gelatin sheets in cold water for 5 to 10 minutes.
Mix the cream:
Beat the cream cheese until smooth. Add the heavy cream and keep beating until combined.
Heat the purée:
Heat the strawberry purée without letting it boil. Divide it into two parts: one for the cream and one for the topping.
Add the gelatin:
Squeeze out the soaked gelatin sheets and add them to one half of the hot purée. Mix well until they dissolve completely.
Combine the cream with the purée:
Add some of the cream to the purée with gelatin to even out the temperatures, then mix everything until smooth.
Pour the cream over the base:
Pour the mixture over the cookie base. Smooth the surface and refrigerate for at least 1 hour.
Make the topping:
Soak the remaining gelatin sheet. Heat the other half of the strawberry purée with the 90 g of sugar, remove from the heat and add the squeezed gelatin sheet. Let it cool until lukewarm.
Decorate and chill:
Pour the topping over the set cheesecake. You can add thinly sliced strawberries to decorate. Refrigerate for 4 more hours or until completely firm.
Unmold and serve:
Run a knife around the edges to unmold it easily. Serve cold.
Note
🧠 Useful tips
- Use ripe strawberries for a more intense flavor.
- If you don't have gelatin sheets, you can use 1 envelope of unflavored powdered gelatin for every 3 sheets.
- Decorate with fresh strawberries, mint or grated white chocolate for a special touch.
- For a lighter texture, you can lightly whip the cream before adding it to the cheese.
- To bring out the flavor, add a few drops of vanilla extract to the cream mixture.
🍓 Variations and ideas
- Replace the strawberries with other fruits such as mango, raspberries or blueberries.
- Make individual portions using small molds or clear glasses.
- Use chocolate or whole wheat cookies for a base with more personality.
Frequently Asked Questions about Strawberry Cheesecake
Can I use frozen strawberries?
Yes, but make sure you drain the excess water after thawing them so it doesn't affect the texture
What kind of cookies should I use for the base?
You can use vanilla, butter or whole wheat cookies. Chocolate cookies also work well.
How long does it keep in the fridge?
Up to 4–5 days if it is kept well refrigerated and covered.
Can I freeze this cheesecake?
It is not ideal, as the texture can be affected when it thaws. It is better to eat it fresh.