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This no bake strawberry cheesecake recipe is the perfect dessert for a hot summer day. The no-egg, no-bake cheesecake filling requires just two ingredients – mascarpone cheese and sugar! This delicious dessert is so easy and takes just 10 minutes to prepare!
Table of contents
- Why you will love this easy cheesecake recipe
- Ingredients for No Bake Strawberry Cheesecake
- How to make No Bake Strawberry Cheesecake
- Storage
This delicious strawberry cheesecake has a wonderful creamy texture.
A crunchy digestive biscuit crust is topped with a simple mascarpone cheesecake filling and a sweet and tart strawberry sauce. I love adding some fresh strawberries during British strawberry season.
Any leftover strawberries go into strawberry desserts such as Fresas con Crema (Mexican Strawberries and Cream) for a quick no cook, no bake dessert recipe!
I love how the filling is so quick to prepare – just 2 ingredients and you have the perfect no bake cheesecake recipe! The cream cheese filling remains light and fluffy. It is also gelatin-free.
I tend to prepare this cheesecake in jars so I do not have to worry about the filling setting. You could however, still prepare this in a springform pan. Sometimes I use martini glasses like in this no bake mango ginger cheesecake.
Some baked cheesecake recipes we also prepare are eggless cheesecake, vegan burnt basque cheesecake and instant pot mango cheesecake
Why you will love this easy cheesecake recipe
Eggless cheesecake
Easy dessert recipe compared with traditional cheesecake – no need for a water bath
Can be enjoyed any time of year – simply change up the cheesecake topping
Kid-friendly fun recipe – children will love making this simple dessert for special occasions such as Mother’s Day
If making cheesecake jars – you do not have to worry about setting the cheesecake as much. No need for cool whip
Make ahead dessert.
Ingredients for No Bake Strawberry Cheesecake
For the cheesecake mixture:
Mascarpone cheese
A mix of icing sugar and caster sugar. Icing sugar contains a small amount of corn starch which helps to stabilise the filling. If you only have caster sugar, use that only and make cheesecake jars.
If you have regular sugar, you can make caster sugar at home by grinding down granulated sugar to a powder. You could use brown sugar but it will impart a different taste and colour.
Optionally fold in whipped heavy cream. Heavy whipping cream that is whipped to soft peaks will make the filling even lighter and more creamy
Optionally add a teaspoon of vanilla extract which goes wonderfully with the strawberry flavor.
For the base:
Digestive biscuits or Graham crackers
Melted butter – use either salted or unsalted butter
For the strawberry sauce:
Fresh or frozen strawberries
Regular sugar
Optional toppings
Pipe whipped cream that has been whipped to stiff peaks
Top with mixed fresh fruit
Spoon over fresh strawberry puree
Top with a spoon of strawberry jam
How to make No Bake Strawberry Cheesecake
Firstly, prepare the biscuit layer.
Crush your biscuits in a food processor on high speed until fine crumbs form. You can also crush the biscuits using a rolling pin.
Place in a separate bowl and mix in the melted butter well. You do not need much butter if serving in jars otherwise the crust will harden too much in the fridge.
Spoon or spread the crust mixture into an even layer in the cake tin or jars.
Set the prepared crust aside
In a large bowl, whip the mascarpone cheese and sugar using a wire whisk or spoon. The best way to do this is using room temperature cream cheese as it beats much quicker.
Or, use an electric mixer or stand mixer with the paddle attachment at low speed or medium speed for around 30 seconds.
Mix in vanilla extract if using.
Spoon or pipe the cream cheese mixture onto the graham cracker crust.
Place the cheesecakes in the fridge to set for 2 hours.
Meanwhile, prepare the strawberry sauce.
In a small saucepan, heat either fresh or frozen strawberries with sugar over a medium heat.
In around 5 minutes, the strawberry mixture will thicken.
You can leave the sauce with bits or blend using an immersion blender to make it smooth. Optionally add a drop of lemon juice
Allow the sauce to cool before adding to the top of the cheesecake.
Storage
The cheesecake can be stored in the fridge for up to 2 days. Keep away from strong smells and keep covered with plastic wrap or use an airtight container.
Leftover strawberry sauce will keep for 1 week in the fridge. It can be used to top ice creams or panna cotta.
More Egg Free and Gelatin Free Recipes
Mango Panna Cotta
Vegan Jelly/Jello
Mango Eton Mess
Egg-free Nog
Chocolate Mousse without Egg
Mango Pancakes No Egg
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No Bake Strawberry Cheesecake (No Gelatin)
Hayley Dhanecha
This no bake strawberry cheesecake recipe is the perfect dessert for a hot summer day. The no-egg, no-bake cheesecake filling is gelatin-free and requires just two ingredients – mascarpone cheese and sugar! This delicious dessert is so easy and takes just 10 minutes to prepare!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
setting time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Course Desserts
Cuisine American, British, International
Servings 4 servings (jar)
Calories 909 kcal
Equipment
4 jars ( I used 220ml weck jars)
1 Bowl
1 Spoon
1 pan
Ingredients
Strawberry Sauce
- 300 grams strawberries I have used frozen
- 50 grams sugar
- 25 ml water
Eggless Cheesecake
- 10 digestive biscuits or graham crackers
- 4 tablespoon unsalted butter melted
- 500 grams mascarpone cheese at room temeprature
- 150 grams caster sugar or powdered sugar
- 2 tablespoon icing sugar confectioners' sugar
- 1 teaspoon vanilla extract optional
Garnish (optional)
- 4 strawberries fresh
- 1 tablespoon mint leaves fresh
Instructions
Strawberry Sauce for Cheesecake
In a pan take 300 grams strawberries , 50 grams sugar and 25 ml water.
Bring it to boil over medium heat. Simmer on low heat. In around 5 minutes, the strawberry mixture will thicken.
You can leave the sauce with bits or blend using an immersion blender to make it smooth. Optionally add a drop of lemon juice.
Allow the sauce to cool before adding to the top of the cheesecake.
No Bake Cheesecake
Crush or grind the 10 digestive biscuits in a coffee grinder. You can also crush the biscuits using a rolling pin.
Add 4 tablespoon unsalted butter in ground biscuits, mix well.
Divide the biscuit mixture (crust) in 4 jars or ramekins.
Press lightly using a spoon.
Set the prepared crust aside
In a big mixing bowl add 500 grams mascarpone cheese , 150 grams caster sugar and 2 tablespoon icing sugar
Whip or mix well using a wire whisk or stand mixer with the paddle attachment at low speed or medium speed for around 30 seconds.
Mix in vanilla if using.
Spoon or pipe the cream cheese mixture onto the graham cracker crust.
Place the cheesecakes in the fridge to set.
Spoon a few tablespoons of cooled strawberry sauce on top of the cheesecake before serving.
Garnish the cheesecake with fresh strawberries and mint leaves.
Video
Nutrition
Nutrition Facts
No Bake Strawberry Cheesecake (No Gelatin)
Serving Size
1 serving
Amount per Serving
Calories
909
% Daily Value*
111
%
Saturated Fat
43
g
269
%
Trans Fat
0.5
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
155
mg
52
%
Sodium
253
mg
11
%
Potassium
205
mg
6
%
Carbohydrates
53
g
18
%
Fiber
3
g
13
%
Sugar
29
g
32
%
Protein
12
g
24
%
Vitamin A
2164
IU
43
%
Vitamin C
52
mg
63
%
Calcium
223
mg
22
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.
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