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No-Bake Strawberry Cheesecake

You can never have enough strawberry recipes, especially in the summertime. The berries are bountiful this time of year and I take advantage. This summer has been even hotter not by surprise, thanks to global warming. I thought that this would be a great opportunity to save the planet and scraps from our previous recipe to create something new.

The last recipe that was posted was a scrumptious Strawberry Crunch Cake. This cake, although super delicious and worth the sacrifice, required turning the oven on. The oven was needed not only to bake the cake, but also to make the yummy strawberry crunchies to top the cake. The recipe for the cake made an abundance of strawberry crunchies and I refuse to let them go to waste.

I came up with the idea of using those crunchies to make a strawberry flavored, and also perfectly textured crust for a No-Bake Strawberry Cheesecake. This is not your basic strawberry cheesecake. This cheesecake doesn't just have strawberry flavor in the crust, it also has strawberries in every ounce of the filling. This cake is light, creamy, tangy and tasteful. This haute recipe is super simple and doesn't require turning the oven on during these continued hot days. I also made a vegan/ plant-based recipe if you want to make your cheesecake even lighter. I decorated the cheesecake using the same Kaleidoscope Sprinkles mix combination from the Strawberry Crunch Cake recipe. I love how the cheesecake turned out.

You can find both cheesecake recipes and the video below.

Use 8 or 9 inch springform pan for recipe


Strawberry filling:

2 cups heavy whipping cream, very cold

3- 8oz. packages of cream cheese, room temperature

2 tbsp. confectioners sugar

1 cup granulated sugar

¾ cup (approximately 2 oz.) freeze dried strawberries, ground to fine powder

2 tbsp. strawberry gelatin

2 tsp. lemon juice

1 tsp. vanilla extract

1 tsp. strawberry extract, (optional)

Strawberry Crust:

6 oz. unsalted butter, melted

Extra whipping cream and strawberries, for decorating (optional)


For the crust: In a small bowl, mix together strawberry crunchies and butter until combined. Press strawberry crust in 8 or 9 inch springform pan. Use back of measuring cup to tightly pack crust into pan. Place crust in the refrigerator for 10-15 minutes and allow to set.

Make filling by placing very cold whipping cream into large bowl. Whip cream on medium speed for approximately 5 minutes until soft peaks form. Add confections sugar to whipped cream. Turn up speed to high and whip cream into sift peaks. Set heavy cream aside and place into refrigerator while you finish making remainder of the cream cheese filling.

Using another large bowl whip together cream cheese and granulated sugar on medium speed until smooth and creamy. Using a food processor, add freeze dried strawberries and grind into a fine powder. Add strawberry powder, gelatin, lemon juice and extracts. Whip on medium speed until cream cheese mixture is combined.

Take whipped cream out of the refrigerator. Using a rubber spatula, add half of the cream cheese mixture to the whipped cream and fold in gently until combined. Add the remaining half of the cream cheese mixture to the whipped cream. Continue to gently fold together until cream cheese mixture. is fully combined. Combine slowly as you don’t want to deflate all the air out the whipped cream.

Take crust out the refrigerator and spread filling onto the crust. Use spatula to smooth down the top of the cheesecake. Cover cheesecake tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, refrigerate overnight.

Once ready to serve, use paring/ small knife to loosen cheesecake from rim of springform pan. Cut cheesecake into desired slices.

Devour and Enjoy!

*For a plant based/ vegan recipe: Use vegan butter or coconut oil to make your strawberry crunchies, following the same directions. For cheesecake filling: use 2 cups of plant based cream, 3- 8oz containers of plant based cream cheese, 2 tbsp. confectioners sugar, 1/2 cup granulated sugar, ¾ cup (approximately 2 oz.) freeze dried strawberries, ground to fine powder, 1 tsp. vanilla extract, 2 tsp. lemon juice and one serving (I used 2 scoops of Orgain Strawberry & Cream powder) plant based strawberry flavored protein powder. Follow same directions above for filling. Refrigerate for at least 6-8 hours. Better if refrigerated overnight. Top with plant based whipped cream and fresh berries.

Devour and Enjoy!

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