The no-bake strawberry cheesecake is one of those desserts I make every summer and it never disappoints. It’s fresh, creamy and perfect when I don’t feel like turning on the oven but still want to bring something special to the table.
The crunchy cookie base combines with a soft, velvety mascarpone cream, while on top there’s a delicious fresh strawberry topping that makes it even more inviting. It’s the classic dessert that wins everyone over at the first bite.
If you love strawberry desserts, on my idolcidisusy blog you’ll also find other delicious ideas like strawberry tiramisu or the strawberry roll, perfect for the season.
This cheesecake is ideal for a birthday, a dinner with friends or simply for a fresh, indulgent afternoon snack.
Alright, let’s make it together!
Here are more recipes:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients for the Strawberry Cheesecake
- 7 oz (about 2 cups crushed) Digestive biscuits
- 3.5 oz (about 7 tbsp) Butter
- 1 cup (about 8.8 oz) Mascarpone
- 1 cup (about 8.5 fl oz) Heavy cream
- 3.5 oz (about 6 tbsp + 1 tsp) Sugar
- 3 sheets Sheet gelatin
- 2 tbsp Lemon juice
- 2 cups (about 10.6 oz) Strawberries
- 1/3 cup (about 50 g) Vanilla powdered sugar
- 3.5 sheets (approx.) Sheet gelatin
- to taste strawberries
Useful tools
- Pan 8-inch diameter springform pan with removable bottom
- Electric whisk
Preparation of the no-bake strawberry cheesecake
Start the recipe by lining an 8-inch springform pan with parchment paper; this will make it easier to unmold the no-bake strawberry cheesecake perfectly.
Finely crush the biscuits in a food processor and transfer them to a bowl. Meanwhile, melt the butter and pour it over the crumbled biscuits, mixing well until you obtain a compact, uniform mixture.
Pour the mixture into the pan and spread it over the bottom, leveling with the back of a spoon and pressing lightly to create an even base.
Place the base in the refrigerator for about 30 minutes so it firms up well and will be ready to receive the cheesecake filling.To prepare the no-bake cheesecake cream, immediately soak the gelatin sheets in cold water.
Meanwhile, in a bowl combine the mascarpone, sugar and lemon juice, whisking until you obtain a smooth, velvety cream without lumps.
Heat a small portion of the cream until it just reaches a simmer, then remove from heat and add the well-squeezed gelatin, stirring until it dissolves completely.
Pour this mixture into the mascarpone cream and mix well until homogeneous and creamy.
Whip the remaining cream and gently fold it in using upward motions to keep the cream light and airy.
Pour the cream over the chilled base, level carefully and place the cheesecake in the refrigerator for at least 3 hours, until the filling is well set.To finish the no-bake strawberry cheesecake prepare the gelée, which will give it that fresh and irresistible touch.
Soak the gelatin sheets in cold water right away.
Meanwhile wash the strawberries, hull them and chop them. Transfer them to a small saucepan with the sugar and cook over low heat, stirring, until they become soft and release their juices.
At this point add the well-squeezed gelatin and stir until it dissolves completely.
Blend everything with an immersion blender until smooth. If you prefer a silkier texture, strain the mixture through a fine sieve to remove the seeds.
Let the gelée cool and then gently pour it over the already set cheesecake.
Return to the refrigerator for at least 4–5 hours, until it is fully set and ready to serve.To decorate the cheesecake, wash and dry the fresh strawberries well, then hull and halve or quarter them.
Once the cheesecake is well chilled and set, arrange the strawberries in the center of the cake, creating a rich and scenic decoration. I like to leave the surrounding surface smooth so the bright red strawberries stand out even more and create an elegant contrast.
Place the largest strawberries in the center first, then add the sliced ones around them, forming a natural yet harmonious composition, just like a small bouquet.
For an even more inviting effect, you can lightly glaze the strawberries with a little pastry glaze or warmed strawberry jam to make them shiny and keep them fresh longer.
Storage and useful tips for the no-bake strawberry cheesecake
The no-bake strawberry cheesecake can be stored in the refrigerator for 2-3 days, well covered with plastic wrap or in an airtight container so it keeps all its freshness and creaminess.
I recommend preparing it the day before: this way the cream will firm up perfectly and the result will be even more compact and indulgent.
For a lighter variation you can substitute mascarpone with ricotta or cream cheese, while for a gluten-free version just use suitable cookies.
If you want an even fresher taste, you can add a little grated lemon zest to the cream or some chopped strawberries inside the filling.
You can also replace sheet gelatin with agar-agar, following the amounts indicated on the package.
If you wish to freeze it, you can do so without the final decoration: when ready to serve, simply thaw slowly in the refrigerator.
