Fresh Strawberry No-Bake Cheesecake is the perfect springtime cheesecake - light, creamy and just bursting with fresh strawberries in every silky-smooth bite. Not only pretty and pink, but so incredibly easy to make! It's no wonder this is a family favorite for birthday celebrations. If you like strawberries, you are going to LOVE this lightly sweet and perfectly pink Fresh Strawberry No-Bake Cheesecake!
WHAT'S THE DIFFERENCE BETWEEN CLASSIC CHEESECAKE AND NO-BAKE CHEESECAKE?
No-Bake cheesecake is so much easier to make than Classic Cheesecake! With no eggs and no baking of the filling, this is the easiest and simplest cheesecake ever! Traditional cheesecake runs the risk of over-beating the eggs, under-baking, over-baking, and cracking.
Filled with taste and texture, this no-bake cheesecake has a thick, buttery and perfectly crunchy golden cookie crust, with a smooth, creamy and velvet-rich cheesecake filling.
THICK & STURDY CRUST
The only thing "baked" about this cheesecake is the crust. I bake the cookie crumb crust for a short 8 minutes, which creates a more sturdy crust that simply pressing the crumbs in the pan and freezing. It also tends to be less "greasy" than a traditional graham cracker crust when you bake it for this short period of time. The method is the same whether you are using chocolate, vanilla (or "golden"), strawberry or lemon sandwich cookies, or even pecan shortbread cookies. If you prefer a graham cracker crust, you can substitute 1-1/2 cups (150g) of graham cracker crumbs (about 9-10 full sheet graham crackers) and add 1/3 cup packed light brown sugar.
WHAT'S THE SECRET TO A PERFECT NO-BAKE CHEESECAKE?
Like I mention above, this no-bake cheesecake recipe is very easy. Beat the filling ingredients together, then spread into your cookie or graham cracker crust and refrigerate until set. That’s it! The cheesecake filling is made in 2 bowls. In the firsts bowl, beat icy-cold heavy cream into stiff peaks. In the second bowl, beat the remaining ingredients. Gently fold everything together. Each of the cheesecake filling ingredients has a job to perform:
HOW TO THICKEN NO-BAKE CHEESECAKE?
Nobody wants soupy or gloppy cheesecake filling. These two important steps guarantee a thick and firm no-bake cheesecake filling every time!
CAN I FREEZE NO-BAKE CHEESECAKE?
I don't recommend freezing no-bake cheesecake to set it - you really need to use the refrigerator for that step. Trust me - it's worth the wait!
However, you can freeze the cheesecake to enjoy at a later date, or freeze leftover No-Bake Cheesecake to eat later on. After it sets in the refrigerator, wrap the whole pan in plastic wrap, and then in a layer of aluminum foil. No-Bake Cheesecake freezes wonderfully for up to 1 month. Thaw in the refrigerator, then slice and serve. Make sure to freeze without fruit garnish on top, and add fresh strawberries right before serving.
18 crushed Golden Oreo cookies
4 tablespoons unsalted butter (melted)
1 and 1/4 cups (300ml) heavy cream or heavy whipping cream (CHILLED!)
Three 8-ounce blocks full-fat cream cheese (softened to room temperature)
1/2 cup (100g) granulated sugar
1 pkg (3 oz) strawberry jello powder
1/4 cup (60g) sour cream (room temperature)
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
3 cups chopped fresh strawberries
HOW I MAKE THIS:
YIELD: 10-12 servings
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