From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
No Bake Strawberry Cheesecake
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Instructions
1
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Prepare the crust by placing 24 vanilla sandwich cookies (creme filling included) in a food processor. Pulse until cookies resemble coarse crumbs.
2
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Pour melted butter into the food processor and pulse mixture until fully incorporated.
3
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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.
4
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Rinse out the food processor and prepare the cake. Place the chopped fresh strawberries into the food processor and pulse into smooth.
5
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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.
6
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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.
7
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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.
8
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Add reduced strawberry liquid, sugar and vanilla extract and mix until incorporated.
9
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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.
10
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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.
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Cream Cheese 🧈Allow cream cheese to sit at room temperature for 30 minutes before mixing to ensure a smooth, lump-free filling that whips evenly with the whipped cream.
- Crush Cookie Crust Finely 🍪Pulse vanilla sandwich cookies into fine crumbs (not chunky pieces) and mix thoroughly with melted butter to create a compact, even crust that holds together perfectly.
- Fresh Strawberry Puree Secret 🍓Blend fresh strawberries into a smooth puree rather than just mashing them—this distributes flavor evenly throughout the cheesecake and creates a more luxurious texture.
- Whip Cream to Stiff Peaks 💫Beat heavy whipping cream to stiff peaks and fold it in gently as the last ingredient to maintain airiness and create that signature light, mousse-like cheesecake texture.
- Overnight Chilling is Non-Negotiable ❄️Allow at least 8 hours (preferably overnight) for the cheesecake to set completely in the refrigerator, which allows flavors to meld and the filling to firm up to the perfect consistency.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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