A creamy and dreamy, melt-in-your-mouth no-bake strawberry cheesecake bursting with fresh strawberry flavour. This no-bake cheesecake is one of the easiest desserts for a crowd. Be sure to watch the video!
Concept of No-Bake Cheesecake
If you are not keen on baking an elaborate, traditional cheesecake but want to indulge in the creamy goodness – this no-bake strawberry cheesecake recipe is made for you.
The DIY base of digestive cookies and butter, topped with a creamy, egg-free, no-bake cake made with – hung curd/cream cheese, cream, sugar, and strawberries.
What is the difference between baked and no-bake cheesecake?
There are no eggs in the no-bake cheesecake. The structure of the cheesecake is set using gelatin. In contrast, the baked cheesecake has eggs and baked using the water bath technique in the oven.
Over the years, no-bake cheesecake has become a widely popular party dessert.
They are super easy to make, do not require oven or pro baking skills, and are perfect for feeding a large crowd or for potluck get-togethers .
Ingredients Required
What makes this no-bake strawberry cake even more desirable is the simple ingredient list.
For Cheesecake Base:
- Biscuit: Use the best available digestive cookies or graham crackers. I use Marie Gold Biscuit.
- Butter: Melted butter (unsalted) is perfect for combining with crushed cookies to make the base.
I do not add sugar to the cake base.
For Cheesecake :
- Strawberry: Use sweet, ripe, fresh, or frozen strawberries. Thaw frozen ones at room temperature before making the cake.
- Sugar: Use granulated white sugar.
- Cheese: Many no-bake cheesecake recipes use cream cheese. I use thick, hung curd or yogurt, which has a consistency of cream cheese or quark cheese.
- Cream: I have tried this strawberry cheesecake with heavy whipping cream and regular low-fat cream on different occasions. I like the texture better with heavy cream. In India, Mother Dairy or D’lecta Cream is perfect for making this cake.
- Gelatin : It is a key ingredient to set the cheesecake as it is a no-bake cake. For a purely vegetarian cake, use China Grass or Agar Agar instead of gelatin.
Equipment: A blender and the 9-inch Spring Form Tin .
The Hung Curd
The USP of this no-bake strawberry cheesecake recipe is the light and airy texture.
The star ingredient responsible for the light texture of the cheesecake is hung curd.
Tie the regular curd or yogurt in a clean muslin cloth for 1 – 2 hours to drain all the water (whey) and get a soft cheese-like curd. In the native dialect, the hung curd is known as ‘ chakka ‘ .
During the hours when the curd is hung, it gradually transforms personality from humble slurry liquid to soft cheese, which melts in the mouth.
The curd’s texture becomes similar to cream cheese, or fresh goat cheese minus salt and heaviness.
Watch Strawberry Cheesecake Video
Cheesecake Recipe Variations
Flavour : From ripe mango, blueberry, and raspberry to peaches, you can make this no-bake cheesecake with any desired fresh fruit flavour.
Gluten-Free: Use gluten-free cookies or crackers for the base of the cake. There is no flour or starch in the cheesecake.
Topping: Fresh Strawberries, whipped cream, strawberry syrup, or a homemade strawberry sauce are perfect for this cheesecake topping.
My Tried & True Tips
Crust: Always use the low sugar/digestive biscuits for the base. Why? This helps to control the sweetness in the cake. I prefer not to add any sugar to the base.
Filling: Use a blender to combine the filling ingredients including sugar. Never add the granulated sugar without blending to the filling. It will not dissolve.
Gelatin: Sieve or filter the melted gelatin while adding it to the cake filling. This way there will be no gelatin lumps in the filling.
Blend the cake filling one more time after adding the gelatin to mix nicely.
Make sure all ingredients are at room temperature before adding the gelatin. Do not add gelatin to cold ingredients.
Refrigerate: The no-bake cheesecake needs a good chilling time in the refrigerator to set perfectly. I chill the base for 30 minutes. And the cheesecake filling for 4 – 5 hours or best overnight.
Storing Suggestion
The No Bake Strawberry Cheesecake remains fresh, light, and delicious in the refrigerator for 3 – 4 days. Store it in a container with a lid to keep the flavours fresh.
After 4 days, the base of the cake starts turning a bit soggy.
Do not leave no-bake cheesecake at room temperature for more than 30 – 40 minutes. The filling starts melting.
More Strawberry Recipes
Teatime Strawberry Cake
3-Ingredient Strawberry Jam
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you
Ingredients
1 Cup = 250 ml. 1 tablespoon = 15 ml. 1 teaspoon = 5ml
Ingredients For Base
- ▢ 150 gram low sugar digestive biscuits or graham crackers (approx 30 Marie Biscuits)
- ▢ 100 gram melted butter
Ingredients For Filling
- ▢ 2 Cup chopped strawberries
- ▢ ½ Cup granulated white sugar
- ▢ 1 Cup heavy whipping cream
- ▢ 3 Cup plain curd or yogurt (approx 700 gram)
- ▢ 4 ½ teaspoon gelatin
- ▢ ¼ Cup room temperature water
Ingredients For Topping
- ▢ 2 Cup sliced strawberry
- ▢ ¼ Cup Strawberry Sauce
Instructions
Prepare Hung Curd:
- Place a muslin cloth or clean kitchen cloth over the sieve. Pour curd in the cloth, tie the muslin cloth at a higher point in the kitchen ( I use my kitchen sink tap ) with a bowl placed below it to collect whey water. This way all the excess liquid will drain out from the yogurt.
- The end result will be thick soft cheese like hung curd. This takes 1 hour.
Prepare Base:
- To prepare the base of the cake crush the biscuits to a fine powder in a blender. You can do the same in a food processor or a ziplock bag as well. Add melted butter to the blender. Pulse the mixture one more time to combine and moisten the biscuit powder.
- Spread the biscuit and butter mixture evenly at the bottom of a springform cake. Press using a bowl or glass to spread evenly at the base of the Spring Form Tin. Keep in the refrigerator to set fr 30 minutes or while you prepare the filling.
Prepare Filling
- Combine gelatin with water and set aside to bloom. It will become like a set jelly after 5 minutes. Reheat in a microwave for 1 – 2 minutes. Stir and it will become a transparent liquid.
- Blend together strawberry and sugar. Reserve ¼ Cup sauce for decoration.
- Add hung curd, cream to the remaining strawberry sauce. Blend to combine nicely.
- Add the gelatin liquid into the filling and blend to combine evenly. The filling is ready!
Assemble The Cake
- Bring out the biscuit base from the refrigerator. Pour the cheesecake filling. Tap the cake tine gently on the kitchen counter once or twice to release the trapped air.
- Keep the cheesecake in the refrigerator covered for 4 – 5 hours or till is nicely set. I prefer chilling it overnight.
- Garnish strawberry cheesecake with sliced strawberry and reserved sauce.
- No Bake Strawberry Cheesecake is ready to slice and serve.
Recipe Notes:
- You can use frozen strawberries as well. Thaw them before adding them to the filling.
- Do not add granulated sugar without blending to the filling.
- You can use cream cheese instead of hung curd in the same quantity.
- Please use a Blooming Process to use the gelatin for setting the filling.
- The cake setting time may differ. So please do not slice the cake and continue chilling it until it is completely set.
Nutrition
We follow a strict NO SPAM Policy
No Bake Strawberry Cheesecake Recipe
Equipment
- Blender
- 9 inch Spring Form Tin
Ingredients
1 Cup = 250 ml. 1 tablespoon = 15 ml. 1 teaspoon = 5ml
Ingredients For Base
- 150 gram low sugar digestive biscuits or graham crackers (approx 30 Marie Biscuits)
- 100 gram melted butter
Ingredients For Filling
- 2 Cup chopped strawberries
- ½ Cup granulated white sugar
- 1 Cup heavy whipping cream
- 3 Cup plain curd or yogurt (approx 700 gram)
- 4 ½ teaspoon gelatin
- ¼ Cup room temperature water
Ingredients For Topping
- 2 Cup sliced strawberry
- ¼ Cup Strawberry Sauce
Instructions
Prepare Hung Curd:
- Place a muslin cloth or clean kitchen cloth over the sieve. Pour curd in the cloth, tie the muslin cloth at a higher point in the kitchen ( I use my kitchen sink tap ) with a bowl placed below it to collect whey water. This way all the excess liquid will drain out from the yogurt.
- The end result will be thick soft cheese like hung curd. This takes 1 hour.
Prepare Base:
- To prepare the base of the cake crush the biscuits to a fine powder in a blender. You can do the same in a food processor or a ziplock bag as well. Add melted butter to the blender. Pulse the mixture one more time to combine and moisten the biscuit powder.
- Spread the biscuit and butter mixture evenly at the bottom of a springform cake. Press using a bowl or glass to spread evenly at the base of the Spring Form Tin. Keep in the refrigerator to set fr 30 minutes or while you prepare the filling.
Prepare Filling
- Combine gelatin with water and set aside to bloom. It will become like a set jelly after 5 minutes. Reheat in a microwave for 1 - 2 minutes. Stir and it will become a transparent liquid.
- Blend together strawberry and sugar. Reserve ¼ Cup sauce for decoration.
- Add hung curd, cream to the remaining strawberry sauce. Blend to combine nicely.
- Add the gelatin liquid into the filling and blend to combine evenly. The filling is ready!
Assemble The Cake
- Bring out the biscuit base from the refrigerator. Pour the cheesecake filling. Tap the cake tine gently on the kitchen counter once or twice to release the trapped air.
- Keep the cheesecake in the refrigerator covered for 4 - 5 hours or till is nicely set. I prefer chilling it overnight.
- Garnish strawberry cheesecake with sliced strawberry and reserved sauce.
- No Bake Strawberry Cheesecake is ready to slice and serve.
Video
Notes
- You can use frozen strawberries as well. Thaw them before adding them to the filling.
- Do not add granulated sugar without blending to the filling.
- You can use cream cheese instead of hung curd in the same quantity.
- Please use a Blooming Process to use the gelatin for setting the filling.
- The cake setting time may differ. So please do not slice the cake and continue chilling it until it is completely set.
Nutrition
This is an easy 3-ingredient strawberry jam recipe. It is gluten-free, vegan, and free of added pectin. This homemade jam recipe is worth bookmarking.
Reasons to LOVE Homemade Jam
Since I started making fresh strawberry jam or mango jam at home, I have not been going back to readymade ones.
I will give you more than one reason to LOVE homemade strawberry jam.
- gluten-free & vegan
- 3-ingredient recipe
- no added pectin
- one-pot recipe
- zero thickening agent
- natural colour & flavour
- chemical preservative free
- easy to make and store
Ingredients Required
Only 3 ingredients, a chopping knife, a saucepan, and a clean jar are required for this strawberry jam recipe.
- Strawberry: The fresh, ripe, sweet-tasting strawberries work best for making jam. Frozen strawberries work too.
- Sugar: Granulated fine-quality white sugar always works best for making any fruit jam.
- Lemon Juice: It balances the sweet flavour and is a natural preservative.
Saucepan: Use a non-stick, ceramic, or stainless steel saucepan to make the jam. Cast iron and other reactive metals alter the colour and taste of the strawberry jam.
Jar: Use a sterilized glass jar to store the strawberry jam. The glass is a non-reactive metal. Hence, best for storing perishable relish such as jam.
Strawberry to Sugar Ratio
The traditional strawberry jam recipes recommend following an equal 1:1 (fruit to sugar) ratio. Usually, it is always best to taste the strawberries to check their sweetness and tartness. Then add sugar accordingly.
I add 1 to 1 ¼ cups of sugar to one kilogram of fresh strawberries .
Always remember that a fruit jam with slight tartness is more delicious than one tastes like a sugar syrup with no original fruit flavour.
How To Make Jam
Step 1) Wash the fresh strawberries. Remove the green top (crown). Wipe clean and pat dry with a kitchen towel. Ensure they are not wet or moist ( images 1 & 2 ).
Step 2) Next, finely chop the strawberries. Cut and discard the inner white part of the strawberries ( Image 3 ).
Step 3) Transfer chopped strawberries to a wide mixing bowl. Add granulated white sugar. Mix nicely. Cover and set aside for 20 – 30 minutes.
Step 4) After 20 – 30 minutes, sugar granules will be completely dissolved with the berry, and pink juice will be released. Do not rush this process ( image 5 ).
Step 5) Add lemon juice and mix nicely. Transfer the strawberries along with all the pink liquid to a saucepan. Turn on the stovetop heat to low.
Start cooking the jam. In Stage 1 , the jam will be watery, with big chunks of strawberry and white foam on top ( images 6 & 7). Keep cooking on low heat while stirring at regular intervals.
Slowly, the white foam will start reducing, and the texture of the jam will thicken a bit. This is Stage 2. Use a potato masher or a ladle to mash the strawberries gently. Keep stirring at regular intervals.
After 15 – 20 minutes on low heat, the white foam on top will disappear, the strawberries will mash up, and the jam will start sticking to the spoon ( images 8 & 9 ). Turn off the heat.
To check the consistency of the jam, spread a big tablespoon of strawberry jam on a metal plate. The strawberry jam should be thick, don’t drop off easily, and would stick to the plate. Else continue to cook further.
Allow the strawberry jam to cool completely at room temperature before serving or storing.
Storing Suggestion
Most of the time, homemade jams get spoiled because of the wrong storage.
I highly recommend storing strawberry jam in a glass jar rather than a plastic or metal container to avoid flavour alteration.
Use a clean, dry, sterilized jar for storing the fruit jam. Dirt or junk in the jar lid will also spoil your strawberry jam.
Store strawberry jam in the refrigerator. It remains fresh and tasty for 3 – 6 months.
Use a clean and dry spoon to scoop out the jam. Keep homemade jam away from moisture and water.
A fruit jam is made by heating cut fruits with sugar. While you do this, a fibre called pectin from the cut fruits is released into the jam mixture. The jam will not bind together unless you add an acidic agent like lemon juice. The other reason is lemon juice prevents bacterial growth in a jam by acting as a natural preservative.
There is no added pectin or starch in this strawberry jam recipe. Only the natural pectin of the fruit is used to thicken the jam.
Most importantly, if you use jars with rubber seals, remove them before sterilizing the bottles and lids. Stove method: First, wash the lids and jars in hot water with some soap, and rinse well. Now place only the jars in a pot of boiling water upside down. Boil for 10 minutes, then reduce the heat and simmer until ready to use. Meanwhile, you can put the lids and bands in a separate saucepan of simmering water but do not boil them. After sterilizing, dry the bottles nicely before transferring the jam.
More Strawberry Recipes
Teatime Strawberry Cake
No-Bake Strawberry Cheesecake
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
1 Cup = 250 ml
- ▢ 2 Cup chopped strawberry (approx 500 gram)
- ▢ 1 Cup granulated white sugar
- ▢ 2 tablespoon lemon juice
Instructions
- Wash the fresh strawberries. Remove the green top (crown). Wipe clean and pat dry with a kitchen towel. Make sure they are not wet or moist.
- Next, finely chop the strawberries. Cut and discard the inner white part of the strawberries. This step of removing the white part is called ‘Hulling Strawberries.’ If there is no white part inside the strawberries, no need to hull them.
- Transfer chopped strawberries to a wide mixing bowl. Add granulated white sugar. Mix nicely. Cover and set aside for 20 – 30 minutes.
- After 20 – 30 minutes, sugar will be completely dissolved with the fruit and a pink color juice will be released. Do not rush this process.
- Add lemon juice and mix nicely. Transfer the strawberries along with all the pink liquid to a saucepan. Turn on the stovetop heat to low.
- Start cooking the jam. Stage 1, the jam will be watery, with big chunks of strawberry, and white foam on top. Keep cooking on low heat, while stirring at regular intervals.
- Slowly, the white foam will start reducing, the texture of the jam would thicken a bit. Use a potato masher or a ladle to gently mash the strawberries. Keep stirring at regular intervals.
- After 15 – 20 minutes on low heat, the white foam on top will disappear, strawberries mashed nicely, and the jam will start sticking to the spoon. Turn off the heat.
- To check the consistency of the jam, spread a big tablespoon of strawberry jam on a metal plate. The strawberry jam should be thick, doesn’t drop off easily, and will stick to the plate. Else continue to cook further.
- Allow the strawberry jam to cool down completely at room temperature. Store the cooled strawberry jam in a clean, sterlisied glass jar with a tight fitting lid.
- Serve strawberry jam immediately or store in the refrigerator.
Recipe Notes:
- You can use frozen strawberries as well for this jam recipe. Thaw them at room temperature before combining them with the sugar.
- Use fine granulated white sugar for this strawberry jam recipe. And not powdered sugar, icing sugar, or big crystals of sugar.
- Make sure to use an enamel coated ceramic or non stick saucepan for making the strawberry jam rather than the cast iron pan, aluminum, or any other reactive metal cookware.
- Until and unless the white foam from the strawberry jam disappears keep cooking it.
- Do not add any water or strawberry juice/syrup while cooking the jam. The strawberries need to cook in their own natural juices and sugar.
Nutrition
We follow a strict NO SPAM Policy
