No Bake Strawberry Cheesecake

This Healthy No Bake Strawberry Cheesecake is fluffy, light and full of strawberry flavour. Easy to make with fresh or frozen strawberries and Nutella crust, it’s perfect for any celebration.

For No Bake Cheesecake Crust: Hazelnuts or almonds Cacao or cocoa powder Maple syrup or liquid honey Pure vanilla extract Salt

Ingredients You Need

For Strawberry Cheesecake Filling: Fresh or frozen strawberries Cold water Unflavored gelatin Cream cheese Greek yogurt Maple syrup or liquid honey Pure vanilla extract

Ingredients You Need

For the crust: Preheat skillet on medium heat and add nuts. Cook for 4-5 minutes, stirring occasionally, until browned and fragrant. In a food processor, add roasted nuts and process until coarse.


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. Add processed crust and flatten it using a spatula or your hands. Set aside.


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 a 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.


In a large bowl, add cream cheese and yogurt. Beat on high speed until smooth and no lumps, about 5 minutes. Then, add strawberry puree, maple syrup, vanilla and process until well combined.


Place pot with bloomed gelatin on low heat. Warm up stirring constantly until  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. Then carefully release and remove springform, cut into 12 slices and serve.


Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 2 days. Freeze: You can freeze leftovers  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.


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