Name: No Bake Strawberry Cheesecake
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 Servings
Cuisine: American
Ingredients: 24 vanilla sandwich cookies; 4 tablespoons butter; 2 cups strawberries; 2 cups cream cheese; 1 cup heavy whipping cream; 0.75 cup granulated sugar; 2 teaspoons vanilla extract; red food coloring; extra strawberries

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No Bake Strawberry Cheesecake

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Ingredients

Warning0 allergens identified

No Bake Strawberry Cheesecake

Crust

24 vanilla sandwich cookiesgluten free if necessary

4 tablespoons buttermelted

Cheesecake

Instructions

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Instructions

Prepare the crust by placing 24 vanilla sandwich cookies (creme filling included) in a food processor. Pulse until cookies resemble coarse crumbs.

Pour melted butter into the food processor and pulse mixture until fully incorporated.

Pour the cookie mixture into the bottom of a springform pan. Use a rubber spatula to firmly press the cookie crust into a tightly packed even layer. Place crust in the freezer while preparing the next steps.

Rinse out the food processor and prepare the cake. Place the chopped fresh strawberries into the food processor and pulse into smooth.

Place a fine mesh strainer over a small saucepan and pour in the strawberry puree. Use a rubber spatula to press out as much liquid as possible from the strawberries. Discard solids. About ½ cup of liquid should remain.

Bring strawberry juice to a gentle boil, stirring regularly to prevent burning. Allow the liquid to continue cooking until reduced by half (about 5-10 minutes). Turn off heat and set aside to cool to room temperature.

Use an electric mixer fitted with a whisk attachment to mix 2 cups of cream cheese until a creamy consistency is reached, about 1 minute.

Add reduced strawberry liquid, sugar and vanilla extract and mix until incorporated.

Pour in heavy whipping cream and mix again for 1-2 minutes. For a pinker cake, add 1 to 2 drops of food coloring and mix until color is worked through the filling.

Remove the cookie crust from the freezer and pour the cream cheese filling on top. Use a rubber spatula to create a smooth and even layer. Place cake in the refrigerator to firm up for at least 4 hours, best if overnight. Garnish with fresh strawberries, slice and serve.

Nutrition

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Tips & Tricks (5)

Room Temperature Cream Cheese 🧈
Soften cream cheese at room temperature for 30 minutes before mixing to ensure a smooth, lump-free filling with perfect consistency and easier incorporation of other ingredients.
Cookie Crust Compression Technique 🍪
Use the bottom of a measuring cup to firmly pack the vanilla cookie crust into the pan, creating an even layer that won't crumble when you add the filling.
Whip Heavy Cream to Stiff Peaks ☁️
Chill your bowl and beaters beforehand, and whip heavy cream to stiff peaks without over-mixing to maintain maximum volume and create an airy, mousse-like texture in the filling.
Macerate Strawberries for Deeper Flavor 🍓
Toss fresh strawberries with granulated sugar 30 minutes before layering to release their juices, intensifying the strawberry flavor throughout the cheesecake.
Overnight Chilling is Non-Negotiable ❄️
Allow the cheesecake to set in the refrigerator for at least 8 hours or overnight so the layers meld together and achieve the proper firm texture for clean slicing.