No Bake Strawberry Cheese Cake
A creamy, refreshing no-bake strawberry cheesecake with a crunchy graham cracker crust, perfect for summer gatherings and those craving a light, fruity dessert.
Ingredients
- 2 1/2 cups graham cracker crumbs
- 1 stick butter ⓘ
- 1/2 cup sugar ⓘ
- 3 envelopes unflavored gelatin ⓘ
- 1 1/2 cups cream-style cottage cheese
- 2 (3 oz.) packages cream cheese, softened ⓘ
- 1 1/2 cups milk ⓘ
- 1/2 cup sugar ⓘ
- 1 (5 1/2 oz.) package instant vanilla pudding mix ⓘ
- 3 tablespoons lemon juice ⓘ
- 1/2 teaspoon grated lemon peel ⓘ
Instructions
- Combine graham cracker crumbs, butter, and sugar; press into the bottom and sides of a 9 1/2-inch spring-form pan.
- Bake in a 350°F oven for 8 to 10 minutes.
- In a bowl, dissolve unflavored gelatin in milk and let it stand for a few minutes.
- In a separate bowl, beat softened cream cheese until smooth.
- Add cream-style cottage cheese, sugar, lemon juice, and lemon peel; mix well.
- Combine the gelatin mixture with the cheese mixture and blend thoroughly.
- Pour the mixture into the prepared crust.
- Chill in the refrigerator until set, at least 4 hours or overnight.
Tips & Substitutions
For a firmer cheesecake, consider using a higher-fat cream cheese or add an extra envelope of gelatin. If you want a bit of a tang, substitute plain yogurt for some of the cottage cheese. You can also try adding fresh strawberries to the mixture or using a different flavor of pudding mix for a unique twist. This dessert pairs beautifully with Creamy Strawberry-Lemon Squares.
Serving Suggestions
Serve this cheesecake chilled, garnished with fresh strawberries or a drizzle of strawberry sauce for an extra touch. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream. For a festive touch, serve alongside Small Strawberry Yum Yum at gatherings or parties.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to a month. To enjoy frozen slices, thaw them in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of No Bake Strawberry Cheese Cake contains roughly 200 calories, with 7g protein, 17g carbohydrates, and 8g fat. It is a good source of protein (15% of the Daily Value) and vitamin C (15% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese?
Yes, you can experiment with ricotta or mascarpone cheese for a different flavor profile. However, keep in mind that using a different cheese may alter the texture and taste, so adjust the sugar and gelatin accordingly for the best results.
Is it necessary to bake the crust?
While baking the crust helps to set it and adds a bit of crunch, you can opt for a no-bake version by simply chilling the crust in the refrigerator until firm. Just ensure that the butter is well-mixed with the crumbs to help hold it together.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead of time. In fact, it often tastes better after sitting in the fridge for several hours or overnight. Just be sure to cover it well to prevent it from absorbing any odors from the refrigerator.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).