Classic Strawberry Cheesecake Recipe
A classic no-bake strawberry cheesecake featuring a crisp cookie crust, creamy Philadelphia cream cheese filling infused with strawberry gelatin, and fresh strawberries on top. This easy-to-make dessert is perfect for any occasion and requires no baking.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 2 cups/10 oz crisp cookies of your choice (coconut cookies or honey graham crackers)
- ½ cup butter
Filling
- 1 cup powdered sugar
- 3 packages Philadelphia cream cheese (8 oz each)
- 1 cup heavy whipping cream
- 3 oz/85 g strawberry gelatin
- 1 ½ cups strawberries (whole or diced)
Instructions
- Crush Cookies: Place the cookies in a plastic bag and crush them finely using a rolling pin until you have a fine crumb texture.
- Prepare Crust: Melt the butter in a saucepan over low heat, then mix in the crushed cookies thoroughly. Press this mixture firmly into the bottom of an 8-inch springform pan to form the crust. Refrigerate for about 20 minutes to set.
- Make Filling: In a mixing bowl, beat together the powdered sugar, cream cheese, and heavy whipping cream until the mixture is smooth and creamy.
- Incorporate Gelatin: Prepare the strawberry gelatin according to the package instructions and allow it to cool slightly. Pour the cooled gelatin into the cream cheese mixture and blend until fully combined.
- Assemble Cheesecake: Spread the cheesecake mixture evenly over the chilled cookie crust. Arrange the whole or diced strawberries attractively on top of the cheesecake filling.
- Chill: Refrigerate the cheesecake for at least 4 hours, or until fully set and firm.
- Serve: Remove from the fridge, slice, and serve chilled for the best flavor and texture.
Notes
- Use a springform pan for easy removal of the cheesecake.
- Make sure the gelatin is fully cooled before mixing into the cream cheese to prevent curdling.
- You can substitute fresh strawberries with frozen ones if fresh are not available, just thaw and drain excess liquid.
- For a richer flavor, chill the mixing bowl and beaters before whipping the cream.
- If you prefer, swap cookie types to adjust sweetness and texture of the crust.
