Description
No Bake Strawberry Cheesecake is light, smooth, and creamy. This easy mousse cheesecake is made with a cheesecake layer and a strawberry mousse layer.
Ingredients
For the cheesecake crust:
- 2 cups Graham-style cracker crumbs (about 10 oz.)
- 1/4 cup butter, melted (50 grams)
For the cheesecake filling:
- 2 cups heavy cream
- 2 (8 ounce) blocks cream cheese, at room temperature
- 1/3 cup sugar, confectioners' or granulated
- 1 lemon, zested and juiced
- 1 teaspoon vanilla extract
- 2 (15 ml) packs gelatin powder, divided
- 1/4 cup hot water
- 1/4 cup water, cold or lukewarm
- 2 cups strawberries
For the topping (optional):
- 1 cup strawberries, sliced
Instructions
Make the Crust:
- In a large bowl, stir together graham cracker crumbs and melted butter until well mixed. If you are using whole graham crackers, simply add the crackers into a food processor and process until fine crumbs form.
- Press the crumb mixture firmly into a parchment lined 8-inch springform pan and freeze for at least 15 minutes, allowing the crust to set before filling.
Make the Cheesecake Filling:
- In a large mixing bowl, add heavy cream and whip with a stand mixer or hand mixer until stiff peaks form, about 3-4 minutes. Set aside.
- In a medium mixing bowl, use the mixer to combine cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until evenly combined.
- In a small mixing bowl, add hot water and 1 pack (15 ml) gelatin powder on top and let it sit for 3-4 minutes (or according to package instructions). Stir well until gelatin is completely dissolved.
- Add the dissolved gelatin and half of the whipped cream to the cream cheese mixture and stir until well combined. Pour the filling into the cooled crust and smooth out the surface using a small icing spatula. Refrigerate for at least 1 hour to set or freeze for at least 15 minutes.
Make the Strawberry Mousse Layer:
- Add strawberries, 1/4 cup water, and 1 pack gelatin powder in a blender and blend until smooth, about 1 minute. If you prefer a smoother filling, strain the strawberry puree through a mesh sieve and discard the seeds.
- Dissolve the second pack of gelatin powder in the remaining 1/4 cup water (using the same method as above).
- Add the strawberry puree into the remaining whipped cream and mix with a hand mixer or spatula until evenly combined.
- Pour the strawberry mousse filling over the cooled cheesecake filling and smooth out the surface using a small icing spatula. Refrigerate for at least 6-8 hours or overnight to set completely. The longer the better it will set. You can also freeze for 30 minutes to an hour to speed things up if you are in a hurry.
Add the topping (optional):
- Garnish with sliced strawberries on top and serve.
Notes
Give the cheesecake enough time to set: This no bake strawberry cheesecake recipe is easy to make and assemble, but it does take waiting time. Don’t rush, especially when waiting to let the cheesecake set. If you cut into the cheesecake when it's not fully set, it won't keep its shape.
How to store: No bake cheesecake should not be left out at room temperature for more than 1-2 hours. To store, cover the cheesecake or transfer to an airtight container and store in the refrigerator for up 4-5 days.
How to freeze: Once set, wrap the entire strawberry cheesecake tightly in a few layers of aluminum foil or plastic cling wrap and transfer to a freezer bag and seal the bag. Store it upright in the freezer for up to 3 months.
- Prep Time: 30 minutes
- Chill Time: 6 hours
- Category: Cheesecake
- Method: No Bake
- Cuisine: American