No-Bake Strawberry Cheesecake

You know what we love? Delicious no-bake desserts that we can make all summer long without overheating our kitchens and giving ourselves heat stroke. Seriously, baking anything when it’s hot out is a recipe for disaster, but it’s always sad when we get a hankering for something and then have to curb that craving because it’s too much of a hassle to make…which brings us to today’s recipe: no-bake strawberry cheesecake!!

Why You’ll Love This Recipe

This no-bake strawberry cheesecake is a lifesaver during the sweltering summer months. It’s not only easy to make, but it also delivers a delightful, creamy taste without the heaviness of traditional cheesecakes. Plus, it looks stunning, making it a perfect centerpiece for any gathering.

Kitchen Equipment You’ll Need

• Large bowl
• Springform pan
• Microwave
• Whisk
• Food processor
• Measuring cup
• Refrigerator

Ingredients

Crust:

• 30 graham crackers, ground into crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons sugar

Filling:

• 2 (8 oz.) packages cream cheese, room temperature
• 3 cups strawberries, hulled, plus extra for garnish
• 1 cup plain Greek yogurt
• 2/3 cup water
• 1/2 cup sugar
• 2 (.25 oz.) packets unflavored gelatin
• 1 (8 oz.) container frozen whipped topping
• Red gel food coloring, optional
• Whipped cream, garnish

Step-by-Step Instructions

1. In a large bowl, mix together graham cracker crumbs, sugar, and butter until the mixture resembles damp sand.
2. Pour into a springform pan and use your hands or the bottom of a measuring cup to form an even layer. Refrigerate until ready to use.
3. Microwave 2/3 cup water for 30 seconds, then sprinkle in gelatin powder and whisk until fully dissolved.
4. Place strawberries in a food processor and pour in the gelatin mixture, then pulse for 30-60 seconds, or until smooth.
5. In a large bowl, beat cream cheese until soft and fluffy, then mix in sugar and yogurt, mixing until combined.
6. Once the strawberry gelatin mixture is blended and smooth, gently fold it into the cream cheese mixture, along with frozen whipped topping. Add red food coloring here, if desired.
7. Once everything is fully incorporated, transfer the mixture to the springform pan and smooth into an even layer.
8. Refrigerate for 4-6 hours, or until set, then remove the outer ring of the springform pan, slice, serve, and enjoy!

Tips for Success

• Make sure your cream cheese is at room temperature to ensure a smooth filling.
• For a firmer cheesecake, refrigerate overnight.
• If you don’t have a food processor, a blender will work just as well for the strawberries.

Additional Tips or Variations

• Try swapping strawberries for another berry, like raspberries or blueberries, for a different flavor.
• Add a teaspoon of vanilla extract for extra depth of flavor.
• Use chocolate graham crackers for a twist on the classic crust.

Nutritional Highlights (Per Serving)

• Calories: 320
• Fat: 20g
• Carbohydrates: 32g
• Protein: 6g
• Sugar: 20g

Frequently Asked Questions (FAQ)

Can I use fresh whipped cream instead of frozen whipped topping?
Yes, you can use fresh whipped cream. Just make sure to whip it to stiff peaks before folding it into the mixture.

How long can I store this cheesecake?
This cheesecake can be stored in the refrigerator for up to 3 days. Keep it covered to prevent it from drying out.

Can I make this cheesecake in advance?
Absolutely! It’s a great make-ahead dessert. Prepare it the day before and let it chill overnight.

Conclusion

If you’re looking for a refreshing dessert that’s easy to prepare and sure to impress, this no-bake strawberry cheesecake is the way to go. Not only is it a breeze to make, but it’s also a delightful treat that captures the essence of summer in every bite. Give it a try and don’t forget to share your delicious creations with us!