A Creamy, Dreamy Dessert Perfect for Summer!

There’s something magical about a no-bake cheesecake—it’s cool, creamy, and comes together without even turning on the oven. This No-Bake Strawberry Cheesecake is a luscious dessert with a buttery cookie crust, a velvety smooth cream cheese filling, and a homemade strawberry sauce that takes it to the next level. It’s simple to make and absolutely stunning when served—perfect for any gathering or a sweet weekend treat.

Whether you’re a seasoned baker or a total beginner, this dessert is practically foolproof and guaranteed to impress. Let’s dive in!

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Ingredients

Strawberry Sauce:

• 400 g strawberries (fresh or frozen)
  
• 100 g sugar
  
• 1 tbsp lemon juice
  
• 15 g gelatin
  

Crust:

• 200 g cookie crumbs (graham crackers or digestive biscuits work well)
  
• 100–120 g melted butter
  
• 50 g sugar
  

Filling:

• 750 g cream cheese
  
• 75 g sour cream
  
• 150 g icing sugar
  
• 250 ml whipped cream
  

Decoration:

• 200 ml whipped cream (for piping)
  
• 6 strawberries, halved
  

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Instructions

Step 1: Prepare the Strawberry Sauce

Bloom the gelatin in cold water and set aside.
In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Bring to a boil over medium heat, stirring occasionally.
Reduce the heat and let simmer for 10 minutes.
Remove from heat, mash or blend until smooth, then stir in the bloomed gelatin until fully dissolved.
Let the sauce cool at room temperature, stirring occasionally. It will thicken slightly as it cools.

Step 2: Make the Crust

In a bowl, mix the cookie crumbs, sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch (23 cm) spring form pan to form an even layer.
Refrigerate the crust while preparing the filling.

Step 3: Mix the Cheesecake Filling

In a large bowl, beat the cream cheese, sour cream, and icing sugar until smooth and creamy.
Add the cooled strawberry sauce and mix until fully incorporated.
Gently fold in the whipped cream to keep the mixture light and airy.

Step 4: Assemble the Cheesecake

Pour the filling over the chilled crust and smooth the top with a spatula.
Cover with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until set.

Step 5: Decorate and Serve

Once the cheesecake is fully set, carefully remove it from the springform pan.
Pipe 12 whipped cream rosettes around the edge and place a halved strawberry on each one.
Slice and enjoy!

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Tips:

• For a stronger strawberry flavor, use ripe, in-season berries.
  
• you can use frozen strawberries, as well.
  
• Chill your mixing bowl and beaters before whipping cream for best results.