Strawberry No Bake Cheesecake for Valentine’s Day
Soft, creamy, and perfectly pink, this Strawberry No Bake Cheesecake is the kind of Valentine dessert that looks romantic without being fussy. You get a buttery cookie crust, a fluffy cheesecake filling, and fresh strawberries on top for that bright, berry finish.
Servings: 10 slices
Calories: 610kcal
Equipment
- 8-inch (20 cm) springform pan
- mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
Ingredients
Cookie Crust
- 10 oz crisp cookies about 2 cups crumbs, 285 g
- coconut cookies, graham crackers, or Oreos
- 1/2 cup unsalted butter melted (113 g)
Cheesecake Filling
- 24 oz cream cheese softened (680 g, 3 blocks)
- 1 cup powdered sugar 120 g
- 1 cup heavy whipping cream 240 ml
- 3 oz strawberry gelatin mix 85 g
- 1 1/2 cups strawberries diced or sliced (225 g), plus more for topping
Instructions
- Make the crust: Crush cookies into fine crumbs. Mix with melted butter until evenly coated. Press firmly into the bottom of an 8-inch (20 cm) springform pan. Refrigerate for at least 20 minutes.
- Beat the base: In a large bowl, beat softened cream cheese and powdered sugar until smooth.
- Whip the cream: In a separate bowl, whip heavy cream to soft peaks. Fold it gently into the cream cheese mixture.
- Prep the gelatin: Prepare strawberry gelatin according to package directions, then let it cool to room temperature.
- Combine: Pour the cooled gelatin into the cheesecake mixture and fold until fully blended and evenly pink.
- Fill and top: Spread filling over the chilled crust. Top with strawberries.
- Chill: Refrigerate for at least 6 hours, ideally overnight, until fully set.
Notes
- Room temperature matters: Softened cream cheese and room temperature gelatin blend smoothly and help avoid lumps.
- Cleaner slices: Dip your knife in hot water, wipe dry, slice, repeat.
- Quick topping upgrade: Macerate strawberries with 1 to 2 teaspoons sugar (5 to 10 g) for 10 to 15 minutes for a glossy, syrupy finish.