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Classic Strawberry Cheesecake Recipe

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4.4 from 3 reviews

A classic no-bake strawberry cheesecake featuring a crisp cookie crust, creamy cream cheese filling infused with strawberry gelatin, and fresh strawberries on top. This refreshing dessert is perfect for any occasion and requires no baking, just a few hours of chilling.

Ingredients

Crust

  • 2 cups/10 oz crisp cookies of your choice (coconut cookies or honey graham crackers)
  • ½ cup butter

Filling

  • 1 cup powdered sugar
  • 3 packages Philadelphia cream cheese (8 oz each)
  • 1 cup heavy whipping cream
  • 3 oz/85 g strawberry gelatin
  • 1 ½ cups strawberries (whole or diced)

Instructions

  1. Crush Cookies: Crush the cookies in a plastic bag using a rolling pin until finely crushed to create the base for the crust.
  2. Make Crust: Melt the butter in a saucepan over low heat, then mix in the crushed cookies until fully combined. Press this mixture firmly into the bottom of an 8-inch springform pan to form the crust. Refrigerate for about 20 minutes to set.
  3. Create Filling Mixture: In a mixing bowl, beat together the powdered sugar, cream cheese, and heavy whipping cream until the mixture is smooth and creamy for the cheesecake filling.
  4. Prepare Gelatin: Prepare the strawberry gelatin according to the package instructions. Allow it to cool to room temperature before adding it to the cream cheese mixture to avoid melting it.
  5. Combine Gelatin and Filling: Pour the cooled gelatin into the cream cheese mixture and mix until well blended and smooth.
  6. Assemble Cheesecake: Spread the cheesecake filling evenly over the chilled cookie crust in the springform pan. Arrange whole or diced strawberries on top as decoration.
  7. Chill: Refrigerate the assembled cheesecake for at least 4 hours, or until fully set and firm.
  8. Serve: Remove from refrigerator, slice, and serve chilled for a delicious no-bake strawberry cheesecake experience.

Notes

  • Using coconut cookies will add a sweet tropical flavor, while honey graham crackers provide a classic taste.
  • Make sure the gelatin is fully cooled before mixing with the cream cheese to maintain the filling’s texture.
  • For easier removal, run a thin knife around the edge of the springform pan before unlocking the sides.
  • You can substitute fresh or frozen strawberries depending on availability; thaw frozen strawberries completely before use.
  • If you want a firmer crust, bake the crust at 350°F for 8 minutes before refrigerating, though this changes it from no-bake.

Find it online: https://lovelycooks.com/classic-strawberry-cheesecake-recipe/