no bake stawbey cheese cake
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no bake stawbey cheesecake ecipe
RECIPE TIPS
BASE HASN’T SET?
To ensure the base sets properly, the melted butter must be thoroughly mixed through the biscuit crumbs. Make sure you also leave it in the fridge to firm up for at least 1 hr before adding the filling so that the crumbs do not mix into the soft cheese mixture.
FILLING HASN’T SET?
The cheesecake may have needed more time in the fridge. The mixture should be quite firm to begin with, but a long chilling time (preferably overnight) is essential to ensure the filling sets well.
TRY A DIFFERENT FLAVOUR
Lemon: Beat the finely grated zest & juice 2 lemons with the soft cheese & icing sugar instead of the vanilla seeds. Top with lemon curd & leave to chill. Raspberry: Replace strawberries with fresh raspberries. Passion fruit & mango: Make a delicious sauce by sieving the pulp of 4 passion fruit and sweetening to taste with a little icing sugar. Top the cheesecake with chopped mango, then pour over the sauce, dotting the top with a few of the passion fruit seeds.
CAN’T GET IT OUT OF THE TIN?
If you find the cake difficult to un-mould, either let it sit for a little longer or wipe the outside of the tin with a warm cloth. This heats the edges and should allow you to remove the tin easily.
Ingredients
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3 cups (9oz/255g) plain biscuits (graham crackers or digestive biscuits)
- 3/4 cup (6oz/170g) butter (melted)
- 3 cups (15oz/426g) strawberries (hulled)
- ⅓ Cup (2 ½ oz/71g) sugar
- 1 ½ cup (12oz/340ml) whipping cream
- 3 cups (24oz/675g) cream cheese
- Extra strawberries, lavender, or any edible flowers you like for decoration
- gelatin to set your cheesecake (see notes)
Instructions
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Blend the biscuits in a food processor until fine crumbs are ground. Combine crumbs with melted butter. Cover the bottom of a 9-inch springform with the mixture and put it in the fridge while preparing the filling.
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Puree the strawberries and sugar in the food processor or blender.
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Add in the cream cheese and blend until smooth.
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Pour in the cream and continue blending until your mix has thickened up well.
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Pour batter over the prepared crust, cover with plastic wrap, and fridge overnight. (because the cheesecake does not contain gelatin it’s best left overnight to set and firm up)
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Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things on top to create an impressive dessert.
Recipe Notes
How to Freeze a No-Bake Cheesecake:
This cake is the ultimate dessert because it’s freezer friendly! To freeze a no-bake cheesecake, wrap in several layers of plastic wrap and place in the freezer. Thaw at room temperature for at least 3 hours for easier slicing. When it’s still partially frozen, the taste and texture is like an ice cream cake and best of all – it doesn’t melt all over the place when it’s thawed.
Since the cake has fresh strawberry puree in it, if you aren’t going to eat it within 1-3 days, it’s best to freeze it then thaw before serving.
no bake stawbey cheesecake cups
No Bake Strawberry Cheesecake Jars are creamy, made with fresh strawberries and have a mousse like texture that’s absolutely delicious! Make these for valentines day or take them to a picnic because these are so easily transportable, or just serve these individual cheesecake jars at a party.
Ingredients
- 1 lb fresh strawberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 sleeve graham crackers or 1.5 cups graham cracker crumbs
- 1/4 cup unsalted butter melted
- two 8-ounce blocks cream cheese softened
- 14- ounce can sweetened condensed milk
- 1 teaspoon vanilla paste or vanilla extract
Instructions
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Remove and discard the stems from the strawberries, then cut the strawberries into bite-sized pieces. Place in a bowl with the sugar, lemon zest, and lemon juice. Stir well to combine, then let this sit for 15 minutes.
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In the meantime, place the graham crackers into a food processor, and pulse until ground into fine crumbs. If you don’t have a food processor, you can crush the graham crackers with a rolling pin instead.
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Combine the graham cracker crumbs and melted butter in a bowl, and stir until the crumbs are moistened. Set aside.
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In a large bowl, whip together the cream cheese, sweetened condensed milk, and vanilla paste with a hand mixer, for about a minute on medium high speed, until the mixture is smooth and combined.
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To assemble the cheesecake parfaits, place a few spoonfuls of the cheesecake mixture into the bottom of a glass. Next add a layer of the buttery graham cracker crumbs. Top that with a layer of the macerated strawberries (leave the excess liquid behind and discard), then repeat with one more of each layer. Chill the parfaits for about an hour in the refrigerator before serving, and enjoy!
Tips
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- You can place the graham crackers in the food processor instead.
- Fresh cream can also be used instead of the whipping cream. Just whip it a little longer.
- For a prettier dessert, if you’re having guests, use a pastry bag to pipe in the whipped cream. Or use the back of a spoon to smooth it down.
- Use a smaller cup to push down or pack down the graham cracker crumbs.
Storage
- These strawberry cheesecake cups can be kept covered with plastic wrap in the refrigerator for up to 3 days.
FAQs
If you aren’t able to find graham crackers, some other ideas are digestive biscuits, Biscoff/tea crackers, or even shortbread or gingerbread cookies. If you’re feeling adventurous, try crushed pretzels, chocolate or any other kind of crisp cookies.
Yes! You can use whole fruit preserves into the cream cheese mixture and leave out the powdered sugar, especially if the preserves or jam already have added sugar.
no bake strawberry cheesecake without gelatin
Ingredients
- 1 9″ graham cracker crust prepared in a pie pan
- 16 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1/3 cup full fat plain Greek yogurt
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1 quart fresh strawberries, hulled and halved
- Additional whipped cream for topping, optional
Instructions
- In a large mixing bowl, combine the softened cream cheese, powdered sugar, Greek yogurt, lemon juice and vanilla with an electric mixer until smooth.
- In a separate bowl, whip the heavy cream until firm peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Spread the filling in the graham cracker crust. Cover and chill for at least 4 hours.
- Top the cheesecake with the halved strawberries.
- Cut in wedges and serve.
Expert Tips
- Make sure the filling is well set before cutting it! Refrigerate the cheesecake for at least 6-8 hours, overnight will give you the best results
- Don’t use light cream cheese or cream cheese spread that comes in a container, the cheesecake won’t set properly (you need brick-style cream cheese, see ingredient image above)
- Make sure the cream cheese has room temperature, it will be a lot easier to mix the filling lump-free
- I prefer to use a 9-inch springform pan, if you want to use an 8-inch pan the filling will be higher and will take longer to set
- The filling might be too much for a regular pie pan, but you could make individual cakes from the remaining filling
- Instead of Graham cracker crumbs you can also use the same amount of Biscoff Cookie, Vanilla Wafer, or Oreo Cookie crumbs (2 1/2 cups)
- You can use frozen strawberries if fresh ones are not in season, defrost them before making puree, and make sure to cook down the puree very well because they release extra liquid
- Depending on the sweetness of the strawberries you use the cheesecake might need some added sugar
no bake stawbey cheesecake pie
This strawberry no bake cheesecake pie combines an extraordinarily creamy no-bake strawberry cheesecake filling with a crunchy, salty and sweet pretzel graham cracker crust. The filling is adapted from regular no bake cheesecake and we’re adding real strawberries without any artificial flavoring. To get enough fruit flavor, apply the same technique used in this strawberry cake recipe by pureeing then reducing strawberries down.
Ingredients
- 1 prepared graham crust
- 8 ounces cream cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ cup sugar
- ½ cup heavy cream
STRAWBERRY TOPPING
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- 4 cups strawberries washed & halved
- ¼ cup sugar
- ½ cup water
- 1 tablespoon lemon juice
- 3 tablespoons strawberry Jell-O
- 2 tablespoons cornstarch
Instructions
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In a large bowl mix cream cheese, lemon juice, lemon zest and sugar until fluffy.
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In a medium bowl beat heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture and spread in a graham crust. Refrigerate 2 hours.
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In a small saucepan combine all topping ingredients except strawberries. Bring to a boil over medium heat and let bubble 1 minute. Pour over strawberries and toss to coat. Arrange strawberries over cream cheese and refrigerate at least 4 hours.
Nutrition Information
Tips for making no-bake cheesecake pie:
To make the beautiful strawberry layer make sure to use ripe strawberries of similar size that have a sweet flavor. The strawberries should be fully ripe but still firm.
This recipe makes an incredibly high pie. If you prefer, the recipe can easily be made into 2 pies or even strawberry tarts. I have even adapted this recipe to make individual strawberry cheesecake parfaits.
No-bake strawberry pie recipe with cream cheese should have a smooth, creamy filling. To achieve this the cream cheese must be at room temperature or you will have undesirable lumps in your pie.
Chill at least 6 hours or even better overnight.
Can you substitute whipped cream for Cool Whip?
No, you will not be able to achieve the desired consistency for this recipe for no-bake strawberry pie with cream cheese and cool whip.
Can you freeze this pie?
No, the consistency of the strawberry filling changes.
How to store no-bake pies
No-bake desserts must be stored in the refrigerator. Cover with plastic wrap so the top does not dry out. An airtight cake or pie storage container will also work.
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