Layered No-Bake Strawberry Cheesecake is a quick and easy cheesecake recipe. It’s a light and refreshing spring and summer cake with fresh strawberries nestled on a Golden Oreo crust, vanilla cheesecake layer, and lick-the-bowl-good strawberry filling. There’s no artificial flavor and colors!!!
This easy cheesecake recipe was inspired by my No-Bake Strawberry Jello Lasagna, you must check it, too.
No-Bake Strawberry Cheesecake
No-Bake Strawberry Cheesecake is the perfect summer sweet treat and uses only a few ingredients: Golden Oreo crumbs, butter, cream cheese, heavy whipping cream, powdered sugar, vanilla, gelatin, and fresh strawberries.
This cake is so light and creamy. The white layer is classic vanilla no-bake cheesecake. The strawberry filling is something between a mousse and a cheesecake. It’s made with more whipped cream and less cream cheese, than the vanilla layer. Therefore, it’s very light and airy, and full of fresh strawberry flavor. Instead of strawberry-flavored gelatine, I used fresh strawberries for flavor and color.
No-Bake Cheesecake vs. Classic (Baked) Cheesecake
In the first place, no-bake cheesecake eliminates a lot of the worries that might keep you from making a cheesecake. It doesn’t go in the oven, so there’s no fuss with the water bath or waiting to cool down. Also, no worries about cracks in the top.
Besides the obvious, the texture of a baked cheesecake can be dense. A no-bake cheesecake is light and airy, plus no need to turn on the oven=PERFECT SUMMER TREAT!
Cream cheese, heavy cream, and gelatin come together for a filling that firms up in the refrigerator.
Oreo crumbs and butter crust—no baking there either! They’re pressed down and as the butter cools, it keeps the mixture together. There’s no need to bake it to keep it together.
Tips And Tricks for No-Bake Cheesecake Filling
There are a few things to keep in mind for this no-bake cheesecake filling:
- First, make sure the cream cheese is at room temperature. It should feel soft when you press on the package. Cold cream cheese becomes lumpy when mixed and you won’t be able to get the light and fluffy texture. Let it warm on the counter for at least two hours before making the cheesecake.
- Sift the powdered sugar so there are no clumps when you mix it with the cream cheese.
- Use gelatine. As long as you use the gelatin in the no-bake cheesecake, it will keep its shape. The gelatin in this recipe helps firm up the cheesecake and makes it easy to slice.
- Dissolving the gelatin-sprinkle the gelatin over the cold water in a microwave-safe bowl. Stir to moisten – it will look like applesauce. Set aside for 5 minutes to soften, then microwave the gelatin for 20 to 30 seconds, until the gelatin is dissolved and liquid. Set aside to cool. If you don’t have a microwave, place the gelatine in a small metal pot and melt it on the stove over low heat, stirring constantly.
Layered No-Bake Strawberry Cheesecake
Prep Time: 30 minutes- Total Time: 5 hours
Category: dessert
Method: no-bake
Cuisine: American
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Description
Layered No-Bake Strawberry Cheesecake is a quick and easy cheesecake recipe. It’s a light and refreshing spring and summer cake with fresh strawberries nestled on a Golden Oreo crust, vanilla cheesecake layer, and lick-the-bowl-good strawberry filling. There’s no artificial flavor and colors!!!
Ingredients
Golden Oreo Crust:
- 28 Golden Oreo cookies
- 1/3 cup unsalted butter-melted
- 10–11 oz. fresh strawberries, hulled and sliced in half
Vanilla Cheesecake Layer:
- 1 1/4 teaspoons gelatin
- 1 1/2 Tablespoon cold water
- 12 oz. cream cheese-room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla
- 2/3 cup heavy whipping cream
Strawberry Layer:
- 1 1/4 teaspoons gelatin
- 1 1/2 Tablespoon cold water
- 5 oz. cream cheese- room temperature
- 2/3 cup heavy whipping cream
- 1 cup powdered sugar
- 8 oz. strawberries(pulsed in a food processor)
For Garnish:
- Strawberries
- Whipped cream
Instructions
- To make the crust pulse whole Oreo cookies with the filling to make the fine crumbs. Add melted butter and whisk with the fork until all crumbs are evenly moistened.
- Place the ring from 9-inch springform pan on a flat serving plate. Press the crumbs fimly to make the crust.
- Arrange strawberries sliced in half to cover the crust and set aside.
- To make the vanilla cheesecake, dissolve 1 ¼ teaspoons gelatin in 1 ½ Tablespoons cold water an set aside to bloom.
- Mix softened cream cheese and vanilla until smooth and creamy. Sift in powdered sugar and add a few Tablespoons of heavy cream and mix on low speed, then slowly pour in reaaining heavy cream and continue mixing on high speed until double in size.
- Melt dissolved gelatine on low heat, stir to cool and mix it in cheesecake mixture.
- Spread the mixture ovet the crust and strawberries. Spoon it to fill all the gaps between the strawberries. Place in the fridge.
- To make the strawberry layer, dissolve 1 ¼ teaspoon gelatin in 1 ½ Tablespoons cold water an set it aside to bloom.
- Place strawberris in a food processor and pulse until smooth, set aside.
- Mix softened cream cheese until smooth and creamy. Sift in powdered sugar and add a few Tablespoons of heavy cream and mix on low speed, then slowly pour in reaaining heavy cream and continue mixing on high speed until double in size.
- Mix in pureed strawberries. This mixture willl be thiner then the vanillla cheesecake mixture.
- Melt dissolved gelatine on low heat, stir to cool and mix it in strawberry cheesecake mixture.
- Gently spread the mixture over the white layer, smooth the top and place in the fridge for at least 4-5 hours to firm, but preferably overnight.
- When the cake has set completely, run a thin knife around the ring of springform pan, release and remove the ring.
- Garnish with whipped cream and strawberries as desired.
- Store covered in the fridge.
6 comments
Thank you for sharing some helpful hints for No-Bake Cheesecake. My boyfriend enjoys cheesecake, and I’d like to make him one for his birthday. I’ll try to stick to this recipe. btw, your cheesecake looks delectable.
This is the second time I have made this Cheesecake, this week! It is super easy, fast and tastes great. I make my own whip cream and crust and use fresh strawberries. There are a lot of great possibilities here!
Can’t wait to try
This was great. I used crushed animal crackers/butter/sugar since I had those on hand. Baked the crust for about 15 minutes and cooled. Also, since I didn’t have enough cream cheese, and couldn’t find any at store I substituted about half with marscapone. This was definitely the type of recipe I was looking for to showcase my just picked strawberries.
For Steps 5 and 10, how long did you mix on high before it doubled in size? My layers are not as light and fluffy looking as yours.
I made this recipe and it was delicious! I did notice that the strawberries released a lot of water though which made my crust get wet. I suspect that may have been my fault though as I didn’t let the crust cook before putting the strawberries in (don’t skip this step like me!). I also accidentally put half as much heavy cream in the vanilla layer and realized it while I was doing the strawberry layer. It still came out tasting just as delicious. Mine didn’t get quite as fluffy as yours though. I used an electric hand mixer, not sure if that may be why. Regardless, I’d make this again for sure and fix the mistakes I made!