I get it. I feel like I’ve gone a little crazy with the no bake cheesecakes this year so far and I have to tell you, it’s not over yet. It seems that fall and winter 2018-2019 was the season of ALL THE SOUP, and so far Spring 2019 is the season of the no bake cheesecake here on The Recipe Rebel. I just can’t stop. (Hence this no bake Strawberry Cheesecake) Just this year we’ve welcomed this No Bake Key Lime Cheesecake, No Bake Chocolate Cheesecake, and No Bake Creme Egg Cheesecake. And those are just the tip of the iceberg that is the no bake cheesecake section around here. I’m not apologizing — don’t get me wrong. I take great pride in the cheesecake section of this web site! But maybe after this one I’ll have to take a break for a few weeks days 😉 I’ve updated this recipe to make sure you see the best success! Here is a peak at the old photos, just in case this is the photo that brought you here:
How to make this no bake Strawberry Cheesecake recipe:
Can I use frozen strawberries?
Since I’ve made some changes to this recipe, fresh and frozen fruit both work just as well! If using frozen strawberries, you may find they release extra liquid. Be sure that your strawberry sauce is very thick when it is done cooking, and if it is not, you may want to add additional corn starch slurry. To do this, simple stir together equal parts corn starch and water until dissolved, then stir into your strawberry sauce and continue cooking until thickened.
Variations on this Strawberry Cheesecake:
Add a tablespoon or two of cocoa powder to the filling for a chocolate strawberry twist! Note that you may have to increase the sugar to compensate. Swap the strawberries for raspberries, or almost any other berry or fruit, if you have some on hand. Add in 1/2-1 cup of melted white chocolate chips for a white chocolate strawberry cheesecake — the chocolate will also help it to hold up and slice easily! Opt for a chocolate Oreo crust instead of graham cracker crumbs.
Tips for making no bake cheesecakes:
Always use room temperature cream cheese and beat it first before adding in any other ingredients — this ensures that your cheesecake will be lump-free. Make it a day ahead, or at least in the morning if you are planning to serve it that evening. It needs a good long chill to set up completely and slice perfectly. Taste before you pour — there’s nothing wrong with sticking your finger in the filling before committing it to the pan. This way you know if you want to add any other sugar or anything else before it’s a done deal!
How to store this Strawberry Cheesecake:
This no bake Strawberry Cheesecake can be stored in the refrigerator for 3-4 days, but is best if eaten within 2-3 days as the crust will get softer the longer it sits. This cheesecake can be frozen, but once frozen I prefer serving it still partially frozen, as the cheesecake will release moisture as it thaws and the crust will get a little soggy if it is completely thawed.
*This recipe has been updated from the original to be more foolproof! Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
