Go Back
+ servings
A slice of Strawberry Cheesecake on a white plate
Print Recipe
5 from 4 votes

No-Bake Strawberry Cheesecake

No-Bake Strawberry Cheesecake - this fluffy mousse cake is made with fresh strawberries! A perfect cake for special occasions.
Prep Time45 mins
Cook Time15 mins
Chilling Time8 hrs
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12
Calories: 480kcal

Ingredients

For the crust:

  • 2 ½ cups graham cracker crumbs
  • ½ cup unsalted butter melted

For the cheesecake filling:

  • 1 pound fresh strawberries washed and hulled
  • cup granulated sugar
  • 2 ½ Tbsp cornstarch
  • 3.5 ounces white chocolate chopped
  • ½ cup heavy cream
  • 2 Tbsp powdered sugar
  • 3 packages full-fat cream cheese room temperature

To decorate:

  • whipped cream
  • strawberries

Instructions

  • Line the bottom of a 9-inch springform pan with parchment paper.
  • Combine graham cracker crumbs and melted butter. Press the mixture into the bottom and 1 inch up the sides of the springform pan. Chill the crust for 30 minutes.
  • Blend the strawberries in a food processor or blender until smooth.
  • In a small saucepan whisk together strawberry puree and sugar. Bring to a boil and cook over medium heat for about 10 minutes until the mixture is thick and reduced.
  • Combine cornstarch and 2 Tbsp of water to make a slurry, take strawberry puree off the heat and whisk in the slurry. Bring mixture to a boil and let cook for 1-2 minutes until thickened. Let cool to room temperature.
  • Melt the white chocolate in the microwave or use a double broiler. Set aside and let cool slightly.
  • In the bowl of a stand mixer fitted with the whisk attachment, whisk together heavy cream and powdered sugar until stiff peaks form. Take out and set aside.
  • In the bowl of the stand mixer fitted with the paddle attachment, whisk cream cheese until smooth then add strawberry puree and melted white chocolate. Mix at medium speed until smooth and thick. Fold in the whipped cream with a spatula.
  • Spread the mixture on top of the graham cracker crust and smooth the top. Place in the fridge and chill overnight.
  • Just before serving, decorate with whipped cream and strawberries.

Notes

  • Make sure the filling is well set before cutting it! Refrigerate the cheesecake for at least 6-8 hours, overnight will give you the best results
  • Don't use light cream cheese or cream cheese spread that comes in a container, the cheesecake won't set properly (you need brick-style cream cheese, see ingredient image above)
  • Make sure the cream cheese has room temperature, it will be a lot easier to mix the filling lump-free
  • I prefer to use a 9-inch springform pan, if you want to use an 8-inch pan the filling will be higher and will take longer to set
  • The filling might be too much for a regular pie pan, but you could make individual cakes from the remaining filling
  • Instead of Graham cracker crumbs, you can also use the same amount of Biscoff Cookie, Vanilla Wafer, or Oreo Cookie crumbs (2 1/2 cups)
  • You can use frozen strawberries if fresh ones are not in season, defrost them before making puree, and make sure to cook down the puree very well because they release extra liquid
  • Depending on the sweetness of the strawberries you use the cheesecake might need some added sugar

Nutrition

Calories: 480kcal | Carbohydrates: 32g | Protein: 6g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 329mg | Potassium: 209mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1229IU | Vitamin C: 22mg | Calcium: 106mg | Iron: 1mg