You’re going to fall involve with this make head, no bake strawberry cheesecake recipe! These cheesecake squares taste more like a light strawberry mousse on a bed of buttery chocolate, than actual cheesecake, perfect for a light summer treat.
Okay, let’s hop right into it! Spring is here (whatever that means in Canadian terms; rain, wind, snow, I give up!) but either way Easter is here no matter what! I love Easter, the beginning of a new season. With fresh blooms popping up and the sun shining longer it’s hard not to get excited about the arrival of warmer days.
I also love the pretty pastel colours that represent spring. So when I was deciding on what to bake for Easter I knew either way it had to be soft and delicate with pastel colours. Since I’ve been home I’ve found it a little harder to get back into the swing of things in the kitchen. But the ball is starting to roll now, and I think you’ll be happy about that!
I wanted to bake something different for the blog, keep it fairly simple and on the cheaper side. Well I accomplished 2 out of the 3.. that’s pretty good in my books. I’ve got you covered on the new and simple side, but unfortunately I chose fruit, cream and cheese which brings up your costs. But I think it’s worth it guys.
I’m not a big cheesecake fan myself nor do I bake them often but I couldn’t resist when I came across this no bake cheesecake on Bloglovin.com. Everything about this dessert screams spring! And I just love, love how you can make it ahead of time and it literally took me no time at all to make this no bake strawberry cheesecake.
I’m a huge flower girl so I couldn’t resist adding a few violets on top of each slice, but if you can’t find edible flowers you can top the slices of cheesecake with mini eggs or fresh strawberries. But look just how beautiful the cheesecake is with flowers and the fact that the cake doesn’t really take much effort at all, the extra work in finding the flowers is worth it if you ask me!
I think I might be converted to a cheesecake lover after all! This no bake strawberry cheesecake is light, smooth and refreshing; not like the typical cheesecakes that I know. It’s exactly what you think strawberries and cream would taste like but with a chocolatey crunch and a hint of cheese. In a pinch you could substitute the strawberries for blueberries or your favourite berry but if you’re a strawberry fan I wouldn’t bother changing things up.
I hope everyone has a lovely Easter with their loved ones.Print
Make ahead, No Bake Strawberry Cheesecake
These cheesecake squares taste more like a light strawberry mousse on a bed of buttery chocolate, than actual cheesecake, perfect for a light summer treat. The longer you keep the squares in the fridge the better for setting, I found day 2 the squares were best.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 16–18 squares 1x
- Category: Dessert
- Cuisine: Cheesecake
- 1 box (200g) Mr. Christy Chocolate Wafers
- 1/3 cup (75g) unsalted butter, melted
- 1 – 1 1/2 cups (200g) chopped strawberries
- 16 ounces cream cheese (2 blocks), cubed at room temperature
- 3/4 cup sugar
- 1/2 cup heavy cream, whipped to stiff peaks
- 1/3 cup whipped cream
- edible flowers (or fresh strawberries, or mini eggs)
- Line a 9 x 9 pan with parchment paper, making sure there is lots of overhang (this way you can easily pull out the cheesecake when it’s ready.
- In a food processor, add chocolate wafers and pulse until fine crumbs form. Add melted butter and mix well.
- Pour out crumble into your prepared pan and pat the cookie crumbs down firmly. Make sure to get into the corners as well. Place in the refrigerator.
- Clean out your food processor to use with your strawberries. Add strawberries and pulse until smoothly chopped, add sugar and continue to mix. Add cubed cream cheese. Mix until smooth.
- Whip up whipping cream and fold into cream cheese batter. Pour batter on top of the chilled cookie crust. Smooth out the top and cover with plastic wrap (making sure not to touch the batter).
- Refrigerate cheesecake for at least 6 hours, preferably overnight. You can also put the dessert in the freezer to chill it faster, just make sure to take it out about 30 minutes before serving (I don’t recommend this option but in a pinch it will work).
Remember this is a no bake recipe so the filling will not be as stable as a baked cheesecake. I don’t recommend travelling with this dessert, as it’s best served cold, right from the fridge.
The longer you leave the squares in the fridge the better. I found on day 2 the squares were completely solid and at their best for serving.
Use edible flowers on top or chocolate mini eggs or fresh slices of strawberries.
- Serving Size: 1 square
- Calories: 239
- Sugar: 12.3g
- Sodium: 180mg
- Fat: 18.1
- Saturated Fat: 10.6
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 18.3g
- Fiber: 0.6g
- Protein: 2.9
- Cholesterol: 50mg
Keywords: Cheesecake, No Bake, Strawberry, Dessert, Squares
No bake cheesecake needs to be refrigerated for at least 6 hours before it starts to firm up. The longer it’s in the refrigerator the better, preferably overnight. I find day 2 the cheesecake is at its firmest. Also, when making your cake make sure your whipping cream is whipped to stiff peaks and is folded into the batter.
Yes, you can freeze a no bake cheesecake to help it set. It’s better to use the refrigerator and let it set slowly but in a pinch you can help it along by putting it in the freezer for approx. 1 hour. Then let it finish setting in the refrigerator. A frozen cheesecake can become gritty and once it starts to defrost will sweat and lose its shape.
2 days is the ideal time to make a no bake cheesecake ahead of time. It will last approx. 5-6 days stored in an airtight container or covered in plastic wrap in the refrigerator.
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