cake crumbs & beach sand »

No bake strawberry cheesecake

What to do when strawberries are so amazing? What else, make cheesecake!

I made a scrumptious no bake mango cheesecake sometime ago and to date it gets the most google searches on my blog, must be something to do with the ‘no bake’ bit. Since my oven door fell off and I was left with a hole in my kitchen wall, I have resorted to less baking, or more to the point, no baking. So I tweaked my mango cheesecake to come up with this strawberry one.

You’re welcome.

I am a VERY fortunate girl, I get my fresh produce from The Lettuce Shop. If you live in Perth, I suggest you look them up. Not only do they go to the market in the morning to purchase the produce, they deliver it straight to your door! To your FRONT DOOR! So of course when I heard strawberries were sensational at the moment, I ordered two punnets. I used the two punnets in this recipe.

And no this is not a sponsored post, I just love those guys.



250g Granita biscuits, blend to crumbs

100g unsalted butter, melted


300ml whipping cream

500g light cream cheese, softened

100g caster sugar

Juice of 1 lemon

1 punnet strawberries, hulled and pureed

10g unflavoured gelatine (1 sachet)


1 punnet strawberries, hulled


Grease round springform cake tin. ** Tip: turn removable base of tin upside down so the cheesecake base won’t stick into the groove that forms at the join.

Mix biscuit crumbs and butter well and press firmly into base of tin. Place into the fridge while making the filling. 

Whip cream to medium stiffness (mousse-like texture) and chill. In another bowl mix cream cheese and sugar together until smooth and creamy.

Heat lemon juice and pureed strawberries in saucepan. Take pan off heat and sprinkle in gelatine, stirring until dissolved. Set aside to cool – gelatine and cream cheese mixtures must be at the same temperature before combining. Add ¾ of the cooled puree mixture to cream cheese and sugar mixture (the remaining ¼ kept for the top of the cheesecake), stir until combined. Fold in whipped cream until well combined. Pour into base and chill in the fridge for at least 1 hour.

Remove cheesecake from fridge after 1 hour and pour remainder of puree mixture on top. Return to fridge overnight or until fully set.

Once set, gently run a knife around the edge of the cheesecake to loosen it before unlocking the spring form pan. Garnish with strawberries and serve!

Vintage tablecloth courtesy of The Vintage Table



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  • Fiona Arthur - I’ve just popped this cake into the fridge. Its going to taste wonderful (I know this because I tasted every step!) Can’t wait to unveil it after tea!ReplyCancel

    • Peggy Saas - Excellent, I hope it is delicious! Please let me know how it turns out Fiona.

      Thank you for the note. :)ReplyCancel

  • Sue - How much dose a gram convert to a cup? We dont use metric here in Texas?ReplyCancel

    • Peggy Saas - Hi Sue, thanks for dropping by.

      I actually prefer using cups too and now use cup measurements in my recipes. For the butter and caster sugar I would add 1/2 cup, and for the biscuit base use 1 whole packet of biscuits. I buy my cream cheese in packets, so 500g for me is 2 x 250g packs. Hope this helps!

      If you make it let me know what you think.ReplyCancel

  • Pineapple coconut cheesecake individuals: little Piña Colada-like treats » cake crumbs & beach sand - [...] no-bake strawberry cheesecake is one of the most searched and viewed recipes here, I think the ‘no-bake’ thing is a [...]ReplyCancel

  • John Smith - Hi Peggy!
    I am proposing to my girlfriend tonight so have prepared your cheesecake for the dessert of the three course meal I am preparing (the ring is inside the cake!). Thank you so much for inspiring me and making my life complete (hopefully :))


  • Peggy Saas - Oh wow!, that’s fabulous! Let me know how your meal and dessert goes and if your girlfriend is surprised. :)ReplyCancel

  • Sw - How many grams of strawberry is 1 punnet?ReplyCancel

    • Peggy Saas - Hello Sabina, one punnet is equivalent to 250g strawberries.ReplyCancel

  • trisha - i want to try this.ReplyCancel

    • Peggy Saas - It’s an old favourite. Try it, and let me know what you think.ReplyCancel

  • Halimah - do i have to use the unflavored gelatin is it (optional)!ReplyCancel

    • Peggy Saas - I have always used unflavoured gelatine so I couldn’t say if flavoured gelatine would make a difference. Only way to know is try it!

      Have fun!ReplyCancel

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