No-Bake Strawberry Cheesecake

Impress your mom this Mother’s Day with this stunning no-bake strawberry cheesecake topped with whipped cream and fresh strawberries. This cheesecake offers a generous amount of strawberry flavoured cream cheese mousse on a layer of buttery graham cracker crust. This is the perfect dessert for Mother's Day.

Why is this no bake strawberry cheesecake is perfect for Mother's Day:

1. Simple preparation - This no-bake strawberry cheesecake recipe doesn't require any special baking skills or equipment beyond a springform cake pan. It's accessible to even novice bakers, making it a great option for those who want to surprise their mom with a homemade treat, that also looks stunning.

2. Refreshing flavour - The fresh strawberries in this cheesecake add a burst of genuine flavour and a touch of sweetness. It's a light and refreshing dessert that's sure to be appreciated by all who try it.

Essential baking tools used in this recipe:

I have tested the Non-Stick Springform Cake Pan from Mosaic bakeware collection, made by Home Hardware, for this recipe. The Mosaic Non-Stick Springform Cake Pan is a great-sized pan to work with. The side ring locking mechanism offers an effortless maneuverability. The excellent leakproof design is particularly crucial for this recipe, given the liquid consistency of the cheesecake filling before it sets in the refrigerator.

The Mosaic bakeware collection offers plenty of helpful and quality designed baking tools, such as stainless steel measuring cups and spoons with comfortable handles. I am particularly obsessed with the lightweight bamboo mixing bowl set, and silicone whisk with scraper.

Variations for no-bake strawberry cheesecake:

1. Chocolate Graham Cracker Crust: Instead of using regular graham crackers for the crust, you can use chocolate graham crackers to add a rich chocolate flavour to the dessert. Simply substitute chocolate graham cracker crumbs for the regular crumbs in the crust recipe.

2. Almond Crust: Substitute almond meal or finely ground almonds for a portion of the graham cracker crumbs in the crust recipe. This adds a nutty flavour and subtle crunch to the crust, complementing the creamy cheesecake filling and strawberries.

3. Mini Cheesecakes: Instead of making one large cheesecake, portion the filling into individual serving cups or muffin tins lined with crust and refrigerate until set. This makes for a convenient and adorable dessert option for parties or gatherings.

4. Mixed Berry Cheesecake: Incorporate a variety of berries, such as blueberries, raspberries, and blackberries, along with the strawberries in the filling. This adds a burst of different fruity flavours and creates a colourful, vibrant cheesecake.

Prep Time: 45 minutes

Chill Time: 6 hours

Total Time: 6 hours 45 minutes

Servings: 12 slices

Crust

1. Prepare Mosaic Non-Stick Springform Cake Pan by placing 9 inch round parchment paper on the bottom and cut out 2 strips of parchment paper on the sides (4 inches high and each strip should be at least 15 inches long).

2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.

3. Press the mixture firmly into the bottom of a 9-inch springform cake pan, using the back of a spoon or measuring cup to create an even layer. Place the pan in the refrigerator while you prepare the filling.

Strawberry Cheesecake Filling

1. Wash and cut in half the strawberries. Place them in a blender and blend until you’ve created a smooth purée.

2. Transfer the fresh strawberry purée to a saucepan and add granulated sugar with lemon. Bring the strawberry purée to a gentle boil and simmer for 10 minutes. Let cool the purée at room temperature and strain through a fine mesh strainer.

3. Bloom the gelatin by mixing water with the gelatin powder and let sit for 10 minutes. In the meantime, continue making cheesecake filling.

4. In a large mixing bowl, beat the softened cream cheese, with sugar and vanilla extract, until smooth and creamy.

5. Add cooled strawberry purée, mix until it's well incorporated.

6. In another medium bowl, whip up the whipping cream until soft peaks. Gently fold in the whipped cream until fully incorporated.

7.Take the bloomed gelatin and place it in the microwave for 10 seconds. Slowly incorporate the melted gelatin into the cheesecake filling. Set Aside.

8. Take 11 fresh strawberries, wash them, remove the stems and cut them in half. Place halved strawberries inside the springform cake pan with the cut side touching the parchment paper. This step is optional.

9. Gently pour the cheesecake filling into the prepared springform cake pan and cover it with food foil. Let refrigerate for 6 hours or overnight.

Garnish

1. Once the cheesecake has set, carefully remove the sides of the springform cake pan and the parchment paper.

2. In a medium bowl, whip up a whipping cream with powdered sugar and vanilla extract until stiff peaks. Transfer the whipped cream into a piping bag with a star tip. Pipe a swirl on top of the strawberry cheesecake. First on the sides, then on quarters and in between.

3. Finish the garnish on the top of the cheesecake with additional sliced strawberries.

4. Slice the cheesecake into servings and serve chilled.

Expert Tips

• Room Temperature Ingredients: Make sure your cream cheese is fully softened to room temperature before beginning. This ensures that it mixes smoothly and evenly with the other ingredients, resulting in a creamy filling without lumps.

• Whipping Cream: Whip the heavy cream to stiff peaks before folding it into the cream cheese mixture. Be careful not to over-whip, as this can lead to a grainy texture. The whipped cream adds lightness and fluffiness to the cheesecake filling.

• Properly Set Gelatin: If you're using gelatin in your recipe, make sure to dissolve it completely in warm water according to the package instructions before adding it to the filling. Allow the gelatin mixture to cool slightly before incorporating it into the filling to prevent it from setting too quickly.

• Chilling Time: Allow the cheesecake to chill in the refrigerator for at least 4 hours, or preferably overnight, before serving. This ensures that the filling sets properly and develops its full flavour and texture. A well-chilled cheesecake will slice cleanly and hold its shape when served.

• Fresh Strawberries: Use fresh, ripe strawberries for the best flavour and texture. Wash and hull the strawberries just before using them to prevent them from becoming mushy or releasing excess moisture into the filling.

• Garnish Just Before Serving: If you're garnishing the cheesecake with additional sliced strawberries, wait to do so until just before serving. This ensures that the strawberries look fresh and vibrant, adding visual appeal to the dessert.

• Springform Cake Pan: Use Mosaic Non-Stick Springform Cake Pan lined with parchment paper for easy removal of the cheesecake. Press the crust, but not too firmly, into the bottom of the pan so the layer of graham crackers holds together when sliced.