No-Bake Strawberry Cheesecake

This No Bake Strawberry Cheesecake features a delicious Golden Oreo Crust, and a swirl of strawberry sauce between the rich and creamy strawberry cheesecake filling. Topped with Strawberry Whipped Cream, and more Golden Oreo cookies.

This dessert is perfect for Summer days, it is no-bake, and delicious!

I was absolutely enchanted by how amazing this strawberry cheesecake turned out.

We will make a strawberry puree to add to the batter by cooking pureed strawberries with a bit of sugar until reduced. This will concentrate the strawberry flavor, making it super intense. The thick and concentrated syrup formed by the slow cooking of the puree will help contribute to the rich cheesecake filling texture.

This cheesecake is brimming with strawberry flavor and aroma. The swirled sauce between the layers adds a tangy taste that contrasts perfectly with the decadence of the cheesecake filling.

Let’s learn how to make it!

No Bake Strawberry Cheesecake Recipe

In this post I will show you how to make the strawberry cheesecake recipe. At the bottom of the page you will find the ingredient amounts, and here you can enjoy the detailed instructions alongside pictures to help you achieve success in making this recipe.

First we should make the strawberry sauce, since it has to cool down before using in the recipe, and it takes about 40 minutes to reduce it.

Strawberry Sauce

Place the strawberries in the food processor or blender and process until it’s a puree.

Add to a saucepan with the sugar, and cook over medium heat for about 40 minutes. Remember to stir occasionally. 

Cook until the puree is reduced to 1 1/4 cup, because that’s about how much you will need for the recipe. You will need 3/4 cup for the cheesecake batter, 1/3 cup for the swirl, and 2 tbsp for the Strawberry Whipped Cream.

Pour the sauce into a bowl. Cover with plastic wrap, let it cool down completely, and place it in the fridge until ready to use.

Golden Oreo Crust

This Golden Oreo Crust complimented the strawberry cheesecake so well. But if you can’t find golden Oreos, or if you wish to make a graham cracker crust, check out the recipe on this page for the crust.

Place the Oreos in the food processor, and turn into crumbs. Add to a bowl with the melted butter and mix to combine.

Pour the crust on the bottom of the springform pan and press it down the bottom and up the sides of the pan. I use a Fat Daddio 8-inch pan, it is 3″ tall. You can use a 9-inch pan to make this recipe, if using an 8″, make sure it’s at least 3″ deep.

Freeze the crust until ready to fill it.

Strawberry Batter

To make the batter, dissolve the powdered gelatin in the water. Mix it in a bowl with the water, then microwave for a few seconds until it melts.

Set it aside to cool down.

Beat the cream cheese with an electric mixer for 2 minutes. Scrape the bowl.

Add half of the powdered sugar and beat to combine. Next, add the sour cream and mix.

Add the vanilla, 3/4 cup of the strawberry puree, and dissolved/cooled gelatin to the bowl.

Mix until incorporated, scrape the bowl as needed.

Set it aside.

Beat the heavy cream and remaining sugar in a separate bowl until stiff peaks form.

Add half of the whipped cream to the strawberry cream cheese mixture. Fold with a spatula until combined.

Add the remaining whipped cream and fold again until the batter is smooth.

To assemble

Spoon 1/3 of the batter on the bottom of the crust. Smooth it out with a spatula.

Drizzle two tablespoons of strawberry sauce on top. Use a spatula to swirl the sauce around gently.

Pour another 1/3 of batter on top, and use a spatula to smooth it out.

Drizzle another two to three tablespoons of the sauce on top of the batter.

Top with the remaining batter. Smooth it out.

Place it in the fridge for at least 6 hours.

Strawberry Whipped Cream

To make the whipped cream, beat the heavy cream and powdered sugar with a mixer for about 2 minutes, until stiff peaks form.

Add two tablespoons of strawberry sauce to the whipped cream, mix to combine.

Place the whipped cream in a piping bag.

To decorate, pipe the cream on top of the cheesecake. Top with strawberries and more golden Oreo cookies, and cookie crumbs if desired.

Tips for making this cheesecake

Making no-bake cheesecakes is certainly easier than making baked cheesecakes, but like with any recipe, there are some things to observe in order to obtain success. Here are some tips to help you make this cheesecake:

• Be sure to measure the amount of puree you have and that is properly reduced, because if the puree isn’t reduced enough it can make the cheesecake watery.
• Make sure the ingredients such as sour cream and cream cheese are at room temperature before starting.
• When making the cheesecake batter, scrape the bowl several times in between mixing.
• Microwave the gelatin with the water for only a few seconds at a time, it can rapidly boil and spill over in the microwave.
• Pipe the whipped cream as soon as you make it, because whipped cream can deflate in the piping bag. However, once piped it can hold its shape well.
• Chill the cheesecake for at least 6 hours before serving.
• Store leftovers in an airtight container in the refrigerator, or in the freezer.

Variations

This is a delicious recipe, also versatile. Here are some variations you can make to this recipe:

• Use a graham cracker crust, find the recipe here.
• Instead of golden Oreos, use regular Oreos for the crust.
• You can use store bought jam in place of the strawberry sauce.
• Add about 12 chopped Oreos to the batter if desired.
• Use other berries to make this recipe.
• Top the cheesecake with a white chocolate ganache, it would be delicious!

If you like this No Bake Strawberry Cheesecake recipe, here are some more recipes you may enjoy:

• No-Bake Cheesecake
• No-Bake Chocolate Cheesecake Pie
• Lemon Cheesecake
• Strawberry Cheesecake Cupcakes
• Blackberry Cheesecake

I hope you liked this recipe. If you make it, leave a comment below, or tag me on instagram I love seeing your creations.

No Bake Strawberry Cheesecake

Camila Hurst

This No Bake Strawberry Cheesecake features a delicious Golden Oreo Crust, and a swirl of strawberry sauce between the rich and creamy strawberry cheesecake filling. This dessert is perfect for Summer days, it is no-bake, and delicious!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 40 minutes mins

Resting time 7 hours hrs

Total Time 8 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 340 kcal

Ingredients

  

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Strawberry Sauce

• 1.5 lb strawberries quartered (4 cups)
• 1/2 cup granulated sugar 100 grams

Golden Oreo Crust

• 36 golden Oreos 406 grams
• 5 tbsp unsalted butter melted (70 grams)

No-Bake Strawberry Cheesecake Filling

• 2 1/2 teaspoons unflavored gelatin 7 grams
• 2 tbsp cold water
• 3 blocks cream cheese softened 24 oz, 680 grams
• 1 cup powdered sugar divided (125 grams)
• 1/3 cup sour cream 80 grams
• 2 tsp vanilla extract
• 3/4 cup strawberry puree
• 1 1/2 cups cold heavy whipping cream 360 ml

Strawberry Whipped Cream

• 3/4 cup cold heavy whipping cream 180 ml
• 1 tbsp powdered sugar
• 2 tbsp strawberry sauce

To decorate

• Fresh strawberries
• Golden Oreo cookies

Instructions

 

Strawberry Sauce

• Place the strawberries in a food processor. Process until it becomes a puree.
• Pour the puree into a medium-saucepan. Add the granulated sugar. Cook at medium-low heat, stirring occasionally, for about 40 minutes, until the sauce reduces to 1 1/4 cup. It will be thick and darkened in color.
• Remove from the saucepan and pour into a bowl, cover with plastic wrap and let it cool down completely. Place in the fridge until you are ready to use.
• You will need 3/4 cup of the sauce for the cheesecake batter, 1/4 cup to swirl with the cheesecake, and another 2 tbsp for the Strawberry Whipped Cream.

Golden Oreo Crust

• Place the Oreos in the food processor and process until they become a fine powder. Add the melted butter to the Oreos and stir to combine.
• Pour the mixture on the bottom of a 9” or 8” springform pan or cheesecake pan. If using an 8” pan, it must be deep.
• Use a spatula to press the crumb up the sides of the pan. Press hard to make the crumb stick to the sides. If it falls off, just keep repeating and working the crust up the sides of the pan
• Then use a cup to press the crust on the bottom of the pan. You can also use the sides of the cup to press the crust on the sides. Make sure the crust is very packed. Take your time packing it. This will prevent the crust from falling apart when you are ready to serve the cheesecake.
• Place the crust in the freezer for at least 15 minutes.
• Alternatively, you can bake the crust for about 12 minutes on the pre-heated 325ºF oven if desired.

No-Bake Strawberry Cheesecake Filling

• Add the water and gelatin to a small bowl. Mix to combine. Let it sit for one minute. Microwave the gelatin for a few seconds until it melts. Don’t microwave too long, or the gelatin will bubble up and spill all over the microwave. Just microwave 5 to 10 seconds at a time to melt. Set it aside to cool down.
• Add the cream cheese to a large mixing bowl. Beat the cream cheese with a mixer. You can use a stand mixer with the paddle attachment, or a hand mixer. Beating time should be around 2 minutes, until the cream cheese is smooth.
• Add half of the powdered sugar (1/2 cup) and beat for another minute at medium speed until combined.
• Remember to scrape the sides of the bowl in between.
• Add the sour cream and mix to combine.
• Add the vanilla, 3/4 cup of the cooled strawberry puree, and the dissolved gelatin to the bowl.
• Mix on low with the mixer, until incorporated.
• Set the bowl aside.
• In separate large bowl, whip the heavy cream with the remaining 1/2 cup of powdered sugar by beating with a mixer at medium speed for about 3 minutes, until stiff peaks form. If using a stand mixer, use the whisk attachment.
• Add half of the whipped cream to the strawberry cream cheese mixture, fold with a spatula to combine.
• Once the first half is incorporated, add the remaining whipped cream to the mixture. Fold again until the batter is smooth and creamy.
• Remove the cheesecake pan from the freezer.
• Pour one third of the batter on the bottom of the crust lined pan. Smooth it out with a spatula.
• Drizzle a couple of tablespoons of the strawberry puree on top. Use a spatula to swirl it gently with the batter.
• Pour another 1/3 of the batter over the strawberry puree. Smooth it out.
• Drizzle another 2 to 3 tbsp of the sauce on top. Swirl with a spatula.
• Pour the remaining batter on top and use a spatula to smooth it out completely.
• Place the cheesecake in the fridge for 6 hours or overnight.

Strawberry Whipped Cream

• Beat the whipping cream and powdered sugar with a mixer for 2 to 3 minutes, until stiff peaks form. Add the strawberry puree at the end and mix to combine. Place the whipping cream in a piping bag fitted with the tip of your choice, I used a 4B.

To decorate

• Remove the cheesecake from the fridge. Run a knife around the edges of the cake. Remove the ring.
• Pipe the whipped cream on top of the cheesecake, and top with the strawberries, golden Oreos, and Oreo crumbs.
• Slice and serve.
• See the notes section for more options on toppings.

Storage

• Store the cheesecake in the fridge for up to 4 days. You can freeze the cheesecake as well. To freeze, wrap it tightly in plastic, and place it in an air tight container. Sometimes it can be easier to cut into slices before freezing, making sure the plastic wrap is directly placed on the surface of the cheesecake, so it doesn’t form a skin.
• Freeze for up to 2 months. To thaw, simply place it in the fridge overnight.

Notes

Sour cream: you can use greek yogurt if you can’t find sour cream.

Cream cheese: make sure to use brick style cream cheese, not the spreading kind.

Topping options: Lemon Curd, Mango Curd, Passionfruit Curd.

Crust: You also have the option to bake the crust, but then this will no longer be a fully no-bake cheesecake. If baking the crust, bake in the 325ºF oven for 15 minutes. Baking the crust will just ensure the crust is less crumbly when serving, but it’s definitely not a necessary step.

Alternative crust: use the crust from this recipe if you want to make a crust out of graham cracker crumbs or digestive biscuit instead of the Golden Oreo option. Because the Oreos are filled with the cream, it won’t work well to just substitute them for graham crackers, because you need less butter when making an Oreo crust.

Strawberry Sauce: You can use store bought jam in place of the strawberry sauce.

Mini cheesecakes: This recipe makes about 35 mini cheesecakes.

Cheesecake bars: You can make cheesecake bars using a 9×9″ pan. Line the sides and bottom of the pan with parchment paper.

Nutrition

Calories: 340kcal

Keyword cheesecake, no-bake, strawberry

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