This Easy No Bake Strawberry Cheesecake is the perfect summer no bake dessert with flavors of fruit!It’s again the season of no-bake dessert and I couldn’t be happier about it!
Since you all love no bake desserts as much as I do, today I share with you all another delicious one: this Easy No Bake Strawberry Cheesecake!!If you’re one of those people struggling to make amazing desserts because it’s not just your thing to bake, then this Easy No Bake Strawberry Cheesecake is your recipe!! It requires only a few simple ingredients and you’ll be well on your way to summer dessert heaven with the straightforward instructions I give below!!
Try the delicious Cheesecake Dessert No Bake Strawberry.Use cream cheese full fat.
Low fat cream cheese has a higher water content and therefore at room temperature liquifies more than regular full fat cream cheese does.
Using full fat cream cheese will help stay firm with your no bake cheesecake and help slice it clean.Use whipped whipped cream to reach steep peaks.
Under – whipped cream can be too liquid – y, thus preventing setting of the cheesecake.Set the cheesecake for best results in the freezer.
My no bake cheesecakes are always the best with a combination of chilling time in the refrigerator AND freezer – they are going to beautifully firm up for those beautiful, clean slices.Don’t add too many additional ingredients.
Too many chocolate or fruit chunks can prevent proper setting of the cheesecake and make it harder to slice cleanly. Make sure you only use what the recipe requires!

  • 1 cup Oreo cookie baking crumbs,
  •  4 tablespoons of melted butter,
  • 1 85 gram box of strawberry – flavored Jello powder,
  •  1/2 cup of boiling water,
  • 800 grams of full fat cream cheese (about 28 ounces),
  •  1/3 cup of powdered sugar,
  • 2 cups of whipped cream (about 1 cup of whipping cream, whipped to steep peaks).

In a small bowl, combine the Oreo cookie crumbs with the melted butter and press the mixture into the bottom of a 9-inch baking pan.
Combine the Jello powder with the boiling water in a small bowl and set aside.In a large bowl, whip the cream cheese with an electric hand mixer (or stand mixer), adding a little at a time to the powdered sugar.
Pour in the Jello mixture slowly while whipping at low speed until fully incorporated (scrape down the bowl sides).
Fold gently until fully incorporated in the whipped cream.
Pour the cheesecake mixture over the Oreo crust into the spring pan and smooth it out with a spatula of rubber. In the freezer, chill the cheesecake for 4 hours or overnight.
Remove from the freezer and let stand for about 30 minutes before serving in the refrigerator for an hour OR at room temperature. Garnish with fresh strawberries and additional whipped cream, slice and serve.
Here’s another Cheesecake Dessert from Nobake Strawberry
No Bake Strawberry Cheesecake Recipe – for any celebration, the easiest and most delicious strawberry cheesecake bars fit. The filling is quite sensational and tastes like the ice cream of strawberry. It’s addictive! This recipe from Easy Cheesecake is ready to make you a believer!
Cookie crust:

  •  2 cups of shortbread or graham crumbs,
  • 2 tablespoons of granulated sugar,
  •  1⁄2 cup of melted butter.

For Strawberry Cheesecake Filling:

  • 2 packages of cream cheese, room temperature (total 16 ounces) ;
  •  3/4 – 1 cup of granulated sugar depends on the sweetness and sweetness of your berries ;
  •  1 1⁄4 cup of thinly sliced strawberries ;
  • 1 teaspoon of pure vanilla extract ;
  • 1 cup of whipped cream or topping ;

For Cookie Crust: Line an 8 “square baking pan with parchment paper that leaves some outside the pan. Next, whisk together cookie crumbs, granulated sugar and melted butter in a medium-sized bowl until combined.
Press the mixture of cookies in the bottom of the pan. Cool for 45-60 minutes.
For Strawberry Cheesecake Filling: add cream cheese, sugar, strawberries and vanilla to Vitamix while cookie crust chills. Blend mixture starting at variable 1 and going up to variable 9 and mix until smooth. Use the tamper if needed to push down all the ingredients to the blades. This will insure everything is blended.
To fill with cheesecake, add half of the whipped cream and fold gently using a spatula. Repeat with the rest of the cream whipped. Remove from the refrigerator the baking pan with the crust and pour it into the baking pan and smooth it with a spatula.
Freeze the cheesecake for at least 4 hours, then use a hot knife cut horizontally and vertically to create 9 bars in 3 rows. Keep frozen and place in the refrigerator before serving for about 30 minutes.

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