No-Bake Strawberry Cheesecake
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This no-bake strawberry cheesecake is a delightful blend of creamy, dreamy nostalgia with a burst of fresh berry flavor. It’s the perfect treat for warm days, special occasions, or just because—because who really needs a reason for cheesecake?
Ingredients:
For the Crust:
16 graham cracker sheets
½ cup packed light brown sugar
10 tbsp salted butter, melted
Nonstick cooking spray
For the Filling:
1 ¼ cups cold heavy cream
1 tsp vanilla extract
3 (8-oz.) packages cream cheese, softened
½ cup granulated sugar
¼ cup powdered sugar
1 tsp lemon zest
2 tsp lemon juice
1 (3-oz.) box strawberry gelatin (such as Jell-O)
6 tbsp boiling water
1 ½ cups finely chopped strawberries
Instructions:
1. Make the Crust:
In a food processor, pulse the graham crackers and brown sugar until finely ground.
While processing, slowly pour in the melted butter and mix until the texture resembles coarse sand.
Spray a 9-inch springform pan with nonstick spray. Press the crust mixture into the bottom and about 1 ½ inches up the sides, ensuring it's packed tightly.
Freeze for 20 minutes.
2. Prepare the Filling:
In a stand mixer with a whisk attachment, beat the heavy cream and vanilla on medium-high speed until stiff peaks form (about 1–2 minutes). Transfer to a separate bowl.
Using the same mixer bowl with a paddle attachment, beat the cream cheese on medium speed until smooth (1–2 minutes).
Add granulated sugar, powdered sugar, lemon zest, and lemon juice. Beat until creamy and combined.
3. Mix the Gelatin:
In a medium bowl, whisk the strawberry gelatin with boiling water for about 2 minutes until fully dissolved.
Pour the gelatin into the cream cheese mixture and beat until smooth. Fold in the chopped strawberries.
4. Combine Everything:
Gently fold one-third of the whipped cream into the cream cheese mixture until incorporated.
Fold in the remaining whipped cream until fully combined.
5. Assemble & Chill:
Pour the filling over the chilled crust, smoothing the top with a spatula.
Cover with plastic wrap and refrigerate for at least 12 hours (or up to 2 days).
6. Serve:
Run a small knife around the edge of the cheesecake before releasing the springform pan.
Slice with a warm knife and enjoy!
This recipe was sourced from The Pioneer Woman. For more delectable desserts, browse through our Cooking & Recipes forum; you can also share your own recipes!
slice of sweet, strawberry bliss—no oven required! Image credit: The Pioneer Woman
Ingredients:
For the Crust:
16 graham cracker sheets
½ cup packed light brown sugar
10 tbsp salted butter, melted
Nonstick cooking spray
For the Filling:
1 ¼ cups cold heavy cream
1 tsp vanilla extract
3 (8-oz.) packages cream cheese, softened
½ cup granulated sugar
¼ cup powdered sugar
1 tsp lemon zest
2 tsp lemon juice
1 (3-oz.) box strawberry gelatin (such as Jell-O)
6 tbsp boiling water
1 ½ cups finely chopped strawberries
Instructions:
1. Make the Crust:
In a food processor, pulse the graham crackers and brown sugar until finely ground.
While processing, slowly pour in the melted butter and mix until the texture resembles coarse sand.
Spray a 9-inch springform pan with nonstick spray. Press the crust mixture into the bottom and about 1 ½ inches up the sides, ensuring it's packed tightly.
Freeze for 20 minutes.
2. Prepare the Filling:
In a stand mixer with a whisk attachment, beat the heavy cream and vanilla on medium-high speed until stiff peaks form (about 1–2 minutes). Transfer to a separate bowl.
Using the same mixer bowl with a paddle attachment, beat the cream cheese on medium speed until smooth (1–2 minutes).
Add granulated sugar, powdered sugar, lemon zest, and lemon juice. Beat until creamy and combined.
3. Mix the Gelatin:
In a medium bowl, whisk the strawberry gelatin with boiling water for about 2 minutes until fully dissolved.
Pour the gelatin into the cream cheese mixture and beat until smooth. Fold in the chopped strawberries.
4. Combine Everything:
Gently fold one-third of the whipped cream into the cream cheese mixture until incorporated.
Fold in the remaining whipped cream until fully combined.
5. Assemble & Chill:
Pour the filling over the chilled crust, smoothing the top with a spatula.
Cover with plastic wrap and refrigerate for at least 12 hours (or up to 2 days).
6. Serve:
Run a small knife around the edge of the cheesecake before releasing the springform pan.
Slice with a warm knife and enjoy!
This recipe was sourced from The Pioneer Woman. For more delectable desserts, browse through our Cooking & Recipes forum; you can also share your own recipes!
