My No Bake Strawberry Cheesecake is a dreamy summer dessert that’s quick and easy to whip up ~ and that’s a good thing because this decadent scoop-able slab cheesecake disappears in the blink of an eye!
What could be easier, or more fun, than a no-bake slab cheesecake!
This is definitely going to be the hit of the barbecue, trust me. You don’t slice it, you scoop it ~ what could be more tempting than that?? The graham cracker crumbs are sweet and crumbly, the cheesecake filling is soooo soft and fluffy, and the strawberry sauce is to die for. I defy you to find anyone who doesn’t adore this dessert.
Shopping list for no bake strawberry cheesecake
Once you’ve got this short list in the house, you’re good to go for a fabulous dessert.
- pint of strawberries
- 16 ounces cream cheese
- 8 ounces ricotta cheese
- 4 ounces heavy cream
- lemon juice
- graham crackers, two sleeves
- butter, unsalted
- fresh mint (optional garnish)
pantry staples: granulated sugar, confectioner’s sugar, cornstarch, salt.
My food processor makes this strawberry cheesecake incredibly quick, easy, and SILKY
This recipe highlights why I love my food processor so much. Everything, from the crust, to the filling, to the strawberry sauce, happens right in the processor, in a matter of seconds. The only other step is to briefly cook the berries on the stove. Not bad for such a spectacular dessert. And fyi, the processor is the best way to whip up a completely LUMP FREE cheesecake filling; the blade and motor are so powerful, lumps don’t stand a chance.
No processor? No Worries
You can crush the crumbs in a heavy duty baggie using a rolling pin. Use a stand mixer, or hand held electric beaters for the filling, and finely chop the berries by hand for the sauce. Note: you will need to use room temperature cream cheese if you don’t use the processor, otherwise you will get lumps in your filling.
Why this is the BEST no bake cheesecake
There are so many little details that make this a favorite recipe of mine. Let’s see if I can lay them out, in no particular order…
- Cheesecake has universal appeal, but is fussy to make, cooks for a long time and needs a water bath to come out right. This recipe doesn’t ever go near the oven, which makes it perfect for the warm season.
- You can use ingredients cold from the fridge, no need to bring them to room temperature when you use a food processor. That means no need to think ahead.
- The silky mouthfeel rivals the best traditional cheesecakes.
- All the ingredients are fresh and natural, no cloying condensed milk, gelatin, artificial ‘whipped topping’ or other common elements of the no-bake world.
- I purposely leave the crumb crust loose, (I don’t pack it into the baking dish) so when you take a bite (or a scoop) you get a wonderful melange of creamy cheesecake and sweet textural crumbs.
Change out the strawberry cheesecake topping with other fruits
The topping is an interesting mix of a cooked strawberry sauce and fresh berries. It’s pretty enough for any occasion. And yes, it’s perfectly ok to change up the fruit ~ use blueberries, raspberries, blackberries, cherries, peaches…yum, yum, yum, yum, and YUM!
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No Bake Strawberry Cheesecake
- An 8×11-inch rectangle dish or 9×13-inch dish
- Add the crackers to a food processor, breaking them up as you add them. Add the sugar and salt. Pulse/process until they're finely ground. You can do this by hand with a large baggie and a rolling pin if you like, but they get more evenly ground in the processor.
- Toss the crumbs with the melted butter until they're evenly coated.
- Put a generous layer of crumbs in the bottom of your dish. DO NOT pack them down, just leave them as is. Note: This makes about 3 cups of crumbs, and you will not need all of them if you use an 8×11 dish. Reserve any extra for topping individual servings. Chill the crust while you make the filling.
- Wipe out the food processor and add the cream cheese, ricotta, sugar, and lemon juice. Process until everything is smooth. Scrape down the sides as necessary. While the machine is going, drizzle in the cream.
- Dollop the filling across the surface of the crumbs and then gently spread out evenly, trying not to disturb the layer of crumbs. Get the surface as flat and even as you can, using an offset spatula if you have one. Chill the cheesecake for at least a couple of hours, or overnight.
- Meanwhile make the topping. Divide the berries in half. Hull and finely chop one half and add to a saucepan with the sugar. Cook on medium heat until the berries release their juice and soften, this will take several minutes. Add the cornstarch slurry and stir until the sauce thickens; this should happen instantly. Cook for a minute more, stirring constantly. Chill the sauce before using.
- When ready to serve, top the cheesecake with the sauce, leaving some white areas around the edges. Top with the fresh berries, halved, sliced, or quartered, and a scattering of mint leaves, if using.
- Use a big spoon to serve into small bowls or cups. Be sure to keep the cheesecake chilled right up until you serve it for best flavor and texture. Keep any leftovers covered in the refrigerator.