This No Bake Strawberry Cheesecake is fluffy, full of strawberry flavour and lighter. Easy to make with fresh or frozen strawberries and Nutella crust, this is the perfect cake for any celebration.
Table of contents
- Best Ever Healthy Strawberry Cheesecake
- No Bake Cheesecake Ingredients
- How to Make Cheesecake Crust
- How to Make Strawberry Puree
- How to Bloom and Incorporate Gelatin
- How to Make Strawberry Cheesecake Filling
- Tips for Best No Bake Cheesecake
- How to Store, Freeze and Make Ahead Cheesecake
- More No Bake Desserts
Best Ever Healthy Strawberry Cheesecake
I have been perfecting and feeding the world with this no bake strawberry cheesecake for a month now. It is just perfect!
Fluffy, sweet and flavorful filling is made with fresh or frozen strawberries. Its souffle like texture consists partially of Greek yogurt and just melts in your mouth. On top we have another 1 lb of strawberries to add more flavor.
And the crust that holds all this amazing goodness resembles Nutella. Roasted hazelnuts, chocolate-y and sweet, it is absolutely delicious. We also love this nutella pie!
Overall, this strawberry cheesecake is plainly sensational! Easy to make, simple ingredients, lighter and everyone will just love it!
No Bake Cheesecake Ingredients
- Cream cheese: I recommend to use regular full fat cream cheese in bricks. You can use low fat but be ready for low fat taste. Plan ahead – cream cheese has to be room temperature.
- Greek yogurt: 2% fat and higher is the best. Yogurt replaces some of the cream cheese and heavy cream making cheesecake lighter.
- Strawberries: It is important to use fresh strawberries for strawberry feta salad. But for cake fresh or frozen work. If using frozen berries, thaw them but don’t drain.
- Maple syrup: We are using only 3/4 cup as a sweetener. Liquid honey works.
- Gelatin: You will need 2 packets of gelatin (14 gr total). Or 2 tbsp if you buy it in a jar.
How to Make Cheesecake Crust
I call it a Nutella crust. It is more healthy than classic graham crackers and butter crust and tastes delicious with the mousse like strawberry filling.
- Roast nuts on medium heat until fragrant. Makes crust really pop and stand out.
- Blend roasted nuts in a food processor, hand chopper or chop by hand until medium-coarse texture. Mush is not good.
- Mix with other ingredients like cacao or cocoa powder, maple syrup, vanilla and salt. It is OK if it is warm.
- Line springform pan with parchment paper for easy slicing. The easiest way to do so is to cover bottom pan with paper, close the form on top and cut around the edges. But it will stick outside. OR circle and cut the round and place inside.
- Press crust into the bottom of a springform pan using your hands or spatula.
How to Make Strawberry Puree
Strawberry puree flavors the cheese cream filling making it a strawberry cheesecake.
- Puree strawberries until very liquidy. It will be easier to strain them.
- Add to a fine mesh strainer and press with a spoon to push liquid into the bowl.
- Work in batches and know it is a slow process – about 10 minutes.
- Final result: At the end you will be left with about 1 cup of puree and pulp.
Tip: Do not discard the pulp. Mix it with yogurt and maple syrup and enjoy.
How to Bloom and Incorporate Gelatin
Gelatin is what solidifies the cheesecake filling. We need “to bloom” it first before mixing with cream cheese. After it helps to set cheesecake in the fridge – think of jello.
- Sprinkle dry gelatin over cold water. It will start “sinking” slowly.
- Let gelatin sit aka “bloom” for 15 minutes – While you are working on a cream cheese filling, gelatin will expand and “soak up” the water.
- After we have to dissolve aka melt it by heating on low heat while stirring constantly until mixture is clear – about 3-4 minutes.
- Gelatin will be hot and you don’t want to pour it into a bowl with cold cream cheese – If you do so, it will set immediately in strands. Instead, cool for 2 minutes off the stove, whisk with 1 cup cream cheese filling and only then incorporate with the remainder.
Now, let’s make cream cheese filling.
How to Make Strawberry Cheesecake Filling
- Cream cheese has to be soft! Soften cream cheese by leaving it on a counter for 3-4 hours. You can also place foil bricks into a bowl with warm water.
- Blend cream cheese with yogurt first: Cut cream cheese into pieces and using a mixer, blend with yogurt until very smooth and no lumps – about 5 minutes.
- Mix with strawberries: Add strained strawberry puree and blend until smooth. You will have to pause and scrape the walls.
- Incorporate gelatin: Whisk melted gelatin with 1 cup of strawberry filling, then pour back into a bowl and blend with a mixer.
- Refrigerate for at least 7 hours: Pour over crust and refrigerate on the bottom shelf (the coldest) for at least 7 hours or overnight.
Tips for Best No Bake Cheesecake
- Nuts: I find hard nuts like hazelnuts and almonds taste good and don’t become soggy like walnuts and cashews.
- Frozen berries: If using frozen strawberries, thaw them first and don’t drain. Also taste the filling for sweetness as fruit used for freezing is less ripe. Add more maple syrup.
- Low fat dairy: I do not recommend to use low fat cream cheese or less than 2% yogurt because cheesecake will lack creaminess.
- Regular yogurt: You can strain regular yogurt 2%+ fat in a linen towel or cheesecloth over a mesh strainer for 3 hours. It will become Greek yogurt. Discard whey or use it to make fluffy pancakes.
- Soft cream cheese: I can’t stress enough the importance of soft room temperature cream cheese. Cold cream cheese will stay lumpy. You can warm up cream cheese quicker by placing foil bricks into a bowl with warm water for some time. Works great if you forgot to leave it on the counter.
- Gelatin: I can’t stress enough the importance of not pouring hot gelatin directly into the filling as it will set and turn into strands immediately. Follow my tips above about incorporating gelatin.
- To prevent cracks: Run a knife along the edge of the cake while in the form. If you release the form abruptly without separating the cake from it, it might crack.
How to Store, Freeze and Make Ahead Cheesecake
Leftovers: You can refrigerate leftovers right in the springform pan covered with plastic for up to 2 days. My husband also likes it frozen – I can see it being perfect for a hot summer day. If freezing, let cheesecake soften on a counter for about 15 minutes.
Make ahead: You can make ahead the cheesecake, wrap in plastic and aluminum foil and freeze for up to 3 months. Thaw on a counter for 4 hours or in the fridge overnight. Or refrigerate without foil but with plastic for up to 2 days.
Strawberry topping: Sliced strawberries on top look impressive and add another layer of flavor. For photo purposes, I left them on top of the cake. In real life, it is much easier to slice the cheesecake first and then top with sliced berries on each plate.
I hope you let me know in comments below how much you enjoyed this no bake strawberry cheesecake! 🙂
More No Bake Desserts
- Healthy cobbler
- Berry salad dressing
- Strawberry banana protein muffins
- No bake peanut butter bars
- No bake black bean brownies
No Bake Strawberry Cheesecake
No Bake Cheesecake Crust:
- 1 1/2 cups hazelnuts or almonds
- 2 tbsp cacao or cocoa powder
- 4 tbsp maple syrup or liquid honey
- 1 tsp pure vanilla extract
- 1/4 tsp salt
Strawberry Cheesecake Filling:
- 1 lb 3 cups fresh or frozen (thawed) strawberries, hulled & sliced
- 1/2 cup cold water
- 2 tbsp 14 grams unflavored gelatin
- 2 x 8 oz blocks cream cheese room temperature and cut into pieces
- 2 cups plain Greek yogurt 2%+ fat
- 3/4 cup maple syrup or liquid honey
- 1 tsp pure vanilla extract
- 1 lb of fresh strawberries hulled and sliced (for topping)
No Bake Crust:
- To roast nuts, preheat skillet on medium heat and add nuts. Cook for 4-5 minutes, stirring occasionally, until browned and fragrant. Watch them not to burn.
- In a food processor, add roasted nuts and process until coarse. You can laso chop them by hand or with a hand chopper.
- Add cacao powder, maple syrup, vanilla, salt and process or stir in a bowl until well mixed. It will smell like Nutella.
- Line 9 inch springform pan with parchment paper. You can do so by cutting out a circle a size of the pan. Or place parchment on the bottom pan, close springform on top and then cut out parchment on the outside.
- Add processed crust and flatten it using a spatula or your hands. Set aside.
No Bake Strawberry Filling:
- In a small saucepan, add 1/2 cup cold water and sprinkle gelatin on top. Set aside and let it bloom while you are making the filling.
- In a food processor, add strawberries and process until very smooth and well blended puree forms.
- Place fine mesh strainer over a bowl, pour as much strawberry puree as fits in it and using a spoon push to strain through. You should end up with about 1 cup liquid.
- In a large bowl, add cream cheese and yogurt. Beat on high speed until smooth and no lumps, about 5 minutes.
- Add strawberry puree, maple syrup, vanilla and process until well combined, pausing and scraping the walls if necessary.
- Place pot with bloomed gelatin (it will look thick) on low heat. Warm up stirring constantly until gelatin liquid is clear and gelatin has completely dissolved.
- Remove gelatin from heat and let it cool for a few minutes.
- Add 1 cup cheesecake filling to it, stir and pour back into a bowl with filling. Beat with a mixer until well combined.
- Pour filling into prepared pan on top of crust. Refrigerate for at least 7 hours on the bottom shelf or overnight.
- To serve, run knife around the edge of cheesecake inside the springform pan before releasing it. This step ensures cake won’t crack.
- Then carefully release and remove springform, cut into 12 slices and serve. I would add chopped strawberries to individual plates. I added on top for pics but it is hard to cut cake with them.
Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 2 days.
Freeze: You can freeze leftovers or entire cheesecake by wrapping it inside the form in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.
Make Ahead: You can make cheesecake ahead and refrigerate it for up to 2 days. I would wrap it well, so air doesn't dry out the top and add chopped strawberries before serving.
- Hazelnuts or almonds produce the tastiest crust. I found walnuts and cashews become too soggy.
- If using frozen strawberries, taste filling for sweetness before setting. Frozen fruit is usually less sweet.
- You may use low fat cream cheese but be ready for low fat taste.
- Non-fat Greek yogurt will taste chalky and flat.
- You can strain regular yogurt 2%+ fat in a linen towel or cheesecloth over a mesh strainer for 3 hours. It will become Greek yogurt. Discard whey or use it for pancakes.
- You can warm up cream cheese quicker by placing foil bricks into a bowl with warm water for some time. Works great if you forgot to leave it on the counter.
- Do not pour hot gelatin directly into filling as it will set and turn into strands immediately.
- Mix strawberry pulp and seeds with yogurt and maple syrup, and enjoy for a snack.
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