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Easy No- Bake Strawberry Cheesecake

Easy No- Bake Strawberry Cheesecake

Easy No- Bake Strawberry Cheesecake
Easy No- Bake Strawberry Cheesecake
Easy No- Bake Strawberry Cheesecake
Recipe By:
Easy No- Bake Strawberry Cheesecake
  • CRUST:
  • 7 whole graham crackers
  • 4 T. butter, melted
  • 2 T. Nutella
  • 2 T. brown sugar
  • Pinch salt
  • 2 T. cocoa powder
  • 1 lb. fresh strawberries, washed and stemmed
  • ¼ c. sugar
  • ½ vanilla bean
  • 1 envelope unflavored gelatin
  • 1 lb. cream cheese, softened
  • ½ c. powdered sugar
  • 1 t. vanilla
  • ½ c. heavy cream
  • Fresh strawberries, garnish
  1. CRUST: In food processor grind crackers until broken into fine powder. Add butter, Nutella, brown sugar, salt and cocoa powder and process until all incorporated. Scrape sides of bowl a few times to get all of the ingredients. Press crust into bottom of 8 or 9” spring form pan. Let crust come up the sides a little.
  2. STRAWBERRY TOPPING: In saucepan, add berries, sugar and 2 T. water. Cook over medium heat until berries are quite soft. Using an immersion blender, puree the fruit (or in a blender, but return to pot to finish cooking.) Sprinkle gelatin over 2 T. cold water in a small bowl. Allow to sit for 1-2 minutes. Transfer gelatin to berry mixture and gently cook over low heat. Whisk until gelatin is completely dissolved. Remove from heat. Reserve ¾ c. of mixture for top layer of cake.
  3. CHEESECAKE: With a mixer, beat cream cheese and sugar with paddle attachment until smooth. Add vanilla and strawberry topping, except ¾ c. you reserved for top layer. In separate bowl, whip heavy cream until medium peaks form. Fold whipped cream into batter, folding gently until all combined. Pour cheesecake into prepared pan. Tap pan gently to get air bubbles out. Let it sit, uncovered, in refrigerator for 2 hours or until set to touch. Once cake is set, pour remaining ¾ c. strawberry topping over it. If topping is too thick, heat a little until it is pourable. Place cheesecake back in refrigerator and allow to set, uncovered, for another 30 minutes or until topping is set.
  4. At this point, it is ready to serve or you can cover with plastic wrap and let it set for 24 hours in refrigerator.
  5. Before unlocking spring-form pan, run knife around the edge of cheesecake to loosen it.
  6. Top with whole fresh berries. Serve. Keep refrigerated when not serving.

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