No Bake Strawberry Cheesecake is an easy dessert with tons of refreshing strawberry flavor! Covered with cool whip and fresh strawberries, it's the perfect dessert to make when you don't want to use your oven.
Prep Time20 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs20 minutesmins
Course: Cake
Cuisine: American
Keyword: no bake cheesecake with strawberries, strawberry cheesecake recipe
2cupsgraham cracker crumbsabout 18 full size crackers
½cupgranulated sugar
⅔cupunsalted buttermelted
For the Cheesecake
3packagescream cheese, softened to room temperature8 ounce each
¾cupgranulated sugar
1ouncepackage freeze dried strawberriespulsed into crumbs
2teaspoonsvanilla extract
⅓cupheavy whipping cream
For the topping
8ounceCool Whipthawed
1pintfresh strawberriessliced or whole
Instructions
For the Crust
Line a 9-inch springform pan with a parchment paper circle. Or line a 9-inch square baking dish with parchment paper. Set aside.
In a food processor, pulse graham crackers with sugar until fine crumbs.
Add melted butter to the crumbs and mix with a fork (or pulse until blended).
Pour crumbs into bottom of springform pan. Using fingers, press firmly on the bottom and bring the crumbs up about 1-inch up the sides. Set aside.
For the Cheesecake
Beat cream cheese with sugar in a large mixing bowl for 3 minutes, scraping down the sides of the bowl as needed.
Add in freeze dried strawberry crumbs and vanilla extract. Slowly beat in whipping cream, making sure everything is well blended.
Spoon cheesecake filling over the crust layer.
For the Topping
Spread Cool Whip (or homemade whipped cream) over the top of the cheesecake.
Refrigerate for 3 hours, or longer.
To serve, run a knife along the edge of the springform pan. Release the latch and lift the ring off. Slice cheesecake and serve with fresh strawberry slices or whole strawberries.
Notes
If using a 9-inch square baking dish, only press the crumbs in the bottom of the pan.
For the freeze dried strawberries, use a food processor to pulse into crumbs. It's okay if there are some bigger crumbs. Do not substitute with fresh strawberries as it will add too much moisture to the cheesecake and affect the texture. Find packages that are about 1 ounce. These are sold at Target and Amazon. Use more if you want a darker pink color.
Make sure you have completely blended the cream cheese with sugar and freeze dried strawberries. Because we are not baking this cheesecake you don't have to worry about "overbeating" the cream cheese.
Store cheesecake in airtight container in the refrigerator for up to 5 days. Or freeze for up to 3 months.