Name: No Bake Strawberry Cheesecake Recipe
Prep time: 30 min
Total time: 7 h 30 min
Cuisine: American
Ingredients: 20 Oreo Cookies (crushed into crumbs); 6 tablespoons unsalted butter (melted); 4 envelopes unflavored gelatin (7 grams per envelope); 2/3 cup cold water (divided as 1 cup for gelatin bloom and 2/3 cup to incorporate); 3 cups strawberries (cut into cubes); 24 oz cream cheese (room temperature); 8 oz mascarpone cheese (room temperature); 1 1/2 cups white granulated sugar (divided); 1 cup heavy whipping cream (cold, divided as 1 cup for filling and 1 cup for whipping cream topping); 1 teaspoon vanilla extract; Mini Oreos; Strawberries; Strawberry topping (prepared from a linked recipe)

Ingredients

20 Oreo Cookies (crushed into crumbs)

6 tablespoons unsalted butter (melted)

4 envelopes unflavored gelatin (7 grams per envelope)

2/3 cup water (cold)

3 cups strawberries (cut into cubes)

24 oz cream cheese (room temperature)

8 oz mascarpone cheese (room temperature)

1 1/2 cups white granulated sugar

1 cup heavy whipping cream (cold)

1 teaspoon vanilla extract

1 cup heavy whipping cream (cold) for topping

3 tablespoons white granulated sugar for topping

Mini Oreos (for garnish)

Fresh strawberries (for garnish)

Strawberry topping (use from this recipe)

Instructions

Step 1: Make the crust by mixing the crushed Oreo cookies with melted butter in a medium bowl until combined.

Step 2: Press the mixture firmly onto the bottom and sides of a 10-inch or 19-inch springform pan, or a 9×13-inch cake pan. Using a measuring cup helps to press it evenly. Refrigerate for 20 to 30 minutes to set.

Step 3: Prepare the gelatin mixture by sprinkling gelatin over 1 cup of cold water in a small bowl. Let it bloom for 1-2 minutes, then whisk and microwave for 30 seconds. Whisk again until fully dissolved. Set aside.

Step 4: Puree 1 ½ cups of strawberries in a food processor until smooth. Set aside.

Step 5: In a large bowl, combine cream cheese, mascarpone cheese, and 1 cup sugar. Mix on medium to low speed until well blended, stopping occasionally to scrape the bowl. Avoid overmixing to prevent the mascarpone from separating.

Step 6: Whip the first 1 cup of cold heavy cream with remaining sugar and vanilla extract in a chilled bowl until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture.

Step 7: Stir the strawberry puree into the gelatin mixture until well combined, then mix it into the cheesecake batter thoroughly.

Step 8: Gently fold in the remaining cubed strawberries with a spatula.

Step 9: Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.

Step 10: Refrigerate the cheesecake to set overnight for at least 6 hours for best results.

Step 11: For the whipped cream topping, whip the second cup of cold heavy cream with 3 tablespoons of sugar until stiff peaks form. Transfer to a piping bag fitted with a large star tip and pipe over the chilled cheesecake.

Step 12: Carefully remove the cheesecake from the springform pan when ready to serve.

Step 13: Decorate the top with fresh strawberries and mini Oreos. Serve chilled.

Tips & Variations

Use a food processor to crush Oreos finely for a smoother crust texture.

For a lighter cheesecake, substitute half the cream cheese with Greek yogurt.

Try adding a splash of lemon juice to the strawberry puree for a tangy twist.

If you don’t have mascarpone, extra cream cheese can be used instead with a slight difference in texture.

Make sure the heavy cream is very cold before whipping to achieve maximum volume and stability.

FAQs

Can I use fresh or frozen strawberries for this recipe?

Fresh strawberries are ideal for the best flavor and texture, but frozen strawberries can be used. If using frozen, thaw them completely and drain any excess liquid to avoid a watery filling.

Is it necessary to use gelatin in this cheesecake?

Yes, gelatin is important in this no bake cheesecake to help the filling set firmly since it does not bake. It ensures the cheesecake holds its shape and slices cleanly.