This luscious No-Bake Strawberry Cheesecake recipe is so easy to prep that you’d have a delicious cheesecake in no time without having to turn the oven on. No need to use gelatin yet it firms up nicely. It is so versatile you can also use other fruits for topping. Recipe to make the fruity sauce/topping from scratch is included!
I am totally obsessed with cheesecake! If you’re a follower of Manila Spoon you probably would have noticed that I have so many cheesecake recipes on the blog. I can’t remember the exact number but it’s close to 10, I’d say.
What can I say? I just love this creamy, cheesy dessert, especially when smothered all over with a luscious fruity or berry topping! It’s simply irresistible!
I love cheesecakes so much that I won’t feel guilty breaking my diet (whatever diet I may be on at that time) just so I can eat a slice of it! For me, it would all be worth the extra calories!!!
That is the case with this fabulous cheesecake which is so deliciously perfect for summer because it’s no-bake! No need to turn on the oven and heat up the entire house! Who wants to do that?
Are you ready to make this scrumptious luscious No-Bake Strawberry Cheesecake yet?
Here are some helpful NOTES & TIPS!
First, let’s have a quick rundown of the ingredients you need!
FOR THE CRUST
- graham crackers or digestive biscuits, crushed
- pecans or walnuts, crushed (optional, if you don’t like nuts or are allergic to it)
- a little sugar
- unsalted butter, melted
In making the crust, I sometimes use digestive biscuits because my English hubby who grew up with it thinks it tastes better than graham crackers.
I don’t know if there’s much difference but I leave that decision to you. You can also choose to add some nuts to the crust (for extra flavor and crunch) or leave it nut-free. Either way works!
FOR THE CHEESECAKE
- Philadelphia cream cheese softened at room temperature
- condensed milk
- fresh lemon juice
- vanilla extract
As for the cheesecake, you need to use a good quality cream cheese so it holds up well. I have tried cheaper cream cheeses but they turned up soft and not as firm as I’d want them to be.
Definitely worth getting Philadelphia cream cheese for this or at least Trader Joe’s cream cheese as that’s also what I often use. The latter is pretty reasonably priced and always works well for me!
Make sure to use cream cheese that’s been softened at room temperature previously and not chilled or straight from the fridge. If the cream cheese is softer, it would be easier to beat and cream it ensuring there would be no lumps on your cheesecake.
With this, you would be assured of having a smooth and lump-free cake. No lumpy cheesecake allowed!!!
FOR THE STRAWBERRY SAUCE/TOPPING
- strawberries, hulled and coarsely chopped
- a little white sugar
- zest of 1 lemon
- juice of 1/2 lemon
This delightful no-bake cheesecake includes a recipe on how to make the yummiest strawberry sauce from scratch. Don’t fancy strawberries? Simply replace the strawberries with your favorite summer berry or fruit if you prefer another flavor.
With so many berries and fruits that are in season right now, you can opt to use your favorite fruit as topping for this. While I use here one of my favorite summer berries – strawberries – if you are more of a blueberry or raspberry fan – then surely use that instead.
The sauce is also pretty easy to make and requires very minimal ingredients – just 3 and that already includes the fruit of your choice! How’s that for easy!
Are you ready now to tackle you next cheesecake project? Enjoy! Do leave us a comment once you’ve made any of our recipes as we’d love to hear from you. Thanks and happy summer!
Yummy No Bake Cranberry Cheesecake
This luscious No-Bake Cranberry Cheesecake recipe is so easy to prep that you’d have a delicious cheesecake in no time without having to turn the oven on. No need to use gelatin yet it firms up nicely. Use the tasty from scratch cranberry sauce recipe included or any left-over from Thanksgiving.
For the Crust
- 1½ cups Gingersnaps or ginger cookies, crushed
- 1 tbsp Sugar
- 6 tbsp unsalted Butter, melted
For the Cheesecake
- 3 blocks 8 oz each of Philadelphia Cream Cheese, softened at room temperature
- 1 can (14 oz) condensed Milk
- 1 tsp Vanilla Extract
- 1 tsp fresh Lemon Juice, optional
For the Strawberry Sauce / Topping
- 1 cup orange juice,
- 2 cups white Sugar
- 4 cups Cranberries, fresh or frozen
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp ground nutmeg (optional)
For the Crust
To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into a greased 9-inch springform pan using the smooth bottom of a glass. Set aside.
For the Cheesecake
Using an electric mixer, beat the cream cheese in medium speed until soft, creamy and completely smooth (no lumps). Add the condensed milk slowly and continue to beat until the mixture is smooth. Occasionally scrape the sides of the mixing bowl to ensure that there are no lumps remaining on the side or at the bottom. Pour in the lemon juice (if using) and vanilla extract and beat again until just until it’s mixed.
Pour the filling into the crust and refrigerate overnight or until set. Just before serving drizzle some of the cranberry sauce for topping.
For the Cranberry Sauce / Topping
In a heavy saucepan, dissolve the sugar in orange juice by stirring over low to medium heat. Bring to a boil. Add the cranberries and the spices and stir. Lower the heat and cook until the cranberries pop about 10-12 minutes and the sauce has thickened to your liking. It will also thicken as it cools down.
The cranberry sauce can be made a day or 2 ahead. Refrigerate if making ahead. Serve at room temperature.
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