Strawberry No Bake Cheesecake for Valentine’s Day

Why You’ll Love This Valentine Cheesecake

• Creamy, airy texture that eats like a mousse
• Pretty pink color that fits Valentine’s Day (no extra decorating skills required)
• No oven, no water bath, no stress
• Easy to make ahead for date night or a Galentine’s get-together

For the cookie crust:

• 10 oz crisp cookies of your choice (about 2 cups crumbs, 285 g) – I like coconut cookies since they give an extra flavor boost and sweetness to the cake, but honey graham crackers will also work well! You can also use Oreos for a chocolaty twist or gluten free ones to make this recipe gluten free
• ½ cup unsalted butter, melted (113g)

For the filling:

• 1 cup powdered sugar (120g)
• 3 packages Philadelphia cream cheese (8 oz each = 24oz), softened (680 g)
• 1 cup heavy whipping cream (240 ml), this may be labeled “heavy cream” or “whipping cream”
• 3 oz strawberry gelatin (85g)
• 1 ½ cup of strawberries, diced or sliced (about 225 g), plus more for topping

Helpful equipment:

• 8-inch springform pan (20 cm)
• Mixer (hand or stand)
• Mixing bowls, spatula

1. Crush the cookies.
   Add cookies to a zip-top bag and crush with a rolling pin, or pulse in a food processor until you have fine crumbs. Finer crumbs hold together better when you slice.

2. Make the crust.
Stir the crumbs with melted butter until everything looks evenly coated.

3. Press into the pan.
Press the mixture firmly into the bottom of an 8-inch (20 cm) springform pan. Use the bottom of a measuring cup or glass to pack it tight.

Refrigerate for at least 20 minutes while you make the filling.

4. Mix the cheesecake base.
Beat the softened cream cheese and powdered sugar until smooth and creamy.

If your cream cheese is cold, it can get lumpy. Let it sit at room temp for 30 to 45 minutes first.

5. Whip the cream.
In a separate bowl, whip the heavy whipping cream until it reaches soft peaks. Fold it into the cream cheese mixture gently to keep the filling light.

6. Prepare the strawberry gelatin.
Make the gelatin according to the package directions, then let it cool to room temperature.
Pour it into the cheesecake mixture and fold until fully blended.

If the gelatin is warm, it can thin the filling. If it’s too cool and starting to set, it can make little bits. Room temp is the sweet spot.

7. Assemble.
Spread the filling evenly over the chilled crust. Top with strawberries (whole, sliced, or diced).

I recommend ripe strawberries for extra sweetness and flavor. You can also macerate them with a little sugar for 15 minutes before topping your cheesecake for that extra syrup-y texture and sweetness.

8. Chill until set.
Refrigerate for at least 6 hours, or overnight for the cleanest slices.
Shortcut: You can pop it in the freezer for about 45 to 60 minutes if you’re in a rush, just do not freeze it solid.

(I have an aunt that did that and then proudly said she rescued the cake by massaging it with her bare hands while the whole family was eating it – we never let her live it down).

Valentine’s Day Topping Ideas

• Heart strawberries: Slice strawberries thinly and arrange them into little hearts on top.
• Chocolate drizzle: Melt 2 to 3 oz chocolate (60 to 85 g) and drizzle right before serving.
• Whipped cream border: Pipe whipped cream around the edge, then tuck strawberries between.

Make Ahead and Storage

• Make it 1 day ahead for the easiest Valentine dessert plan.
• Store covered in the fridge for up to 3 days.
• For the prettiest top, add the freshest strawberry layer closer to serving.