Introduction

This Strawberry Cheesecake is a delightful no-bake dessert combining a buttery cookie crust with creamy strawberry-flavored filling. It’s perfect for spring and summer gatherings or any time you crave a sweet, fruity treat.

A close-up of a multi-layered dessert in a round white plate with a crumbly beige crust at the bottom, followed by a thick light pink cream layer, then a thinner white cream layer on top. The surface is covered with crumbly pieces in beige and pink shades, adding a rough texture. Around the edge, there are large white whipped cream dollops forming a border. The dessert is on a white marbled surface with a red strawberry blurred in the background on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb vanilla cream cookies (about 34 cookies), divided
6 tablespoons butter, melted
1 small box (3.3 oz) strawberry gelatin
1 cup boiling water
2 bricks (8 oz each) cream cheese, softened
3/4 cup granulated sugar
2 cups heavy whipping cream
1/2 cup powdered sugar
10 strawberry wafer cookies (about 4 oz)
About half a small tub of whipped topping, thawed (optional for garnish)

Instructions

Step 1: Place 26 vanilla cream cookies into a food processor and pulse until they become fine crumbs. Add the melted butter and process again until the mixture resembles wet sand.
Step 2: Press the crumb mixture evenly into the bottom of a greased 10-inch springform pan to form the crust. Freeze for 15 minutes.
Step 3: In a bowl, combine boiling water and strawberry gelatin. Stir for 2 minutes until fully dissolved and set aside to cool at room temperature (do not refrigerate).
Step 4: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Step 5: In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form, scraping down the sides once to ensure even mixing.
Step 6: Divide the whipped cream mixture in half. Gently fold half into the cream cheese mixture until smooth, and whisk the other half into the cooled gelatin until well combined.
Step 7: Pour half of the strawberry gelatin mixture over the crust. Freeze for 15 minutes to set.
Step 8: Remove the pan from the freezer. Spread the cream cheese mixture evenly over the gelatin layer, then top with the remaining strawberry gelatin mixture.
Step 9: Coarsely crush the remaining 8 vanilla cream cookies and the strawberry wafer cookies. To do this, use a tart shaper or seal them in a sandwich bag and crush with a rolling pin. (Optional: add a few drops of food coloring and mix to tint the crumbs.)
Step 10: Sprinkle the crushed cookie mixture evenly over the top of the cheesecake. Refrigerate for at least 4 hours, or until fully set.
Step 11: Before serving, pipe or dollop thawed whipped topping over the cheesecake as desired.

Tips & Variations

Use full-fat cream cheese and heavy cream for the creamiest texture.
For a firmer crust, chill it longer before adding the filling.
Try substituting strawberry gelatin with raspberry or cherry for a different flavor.
Add fresh sliced strawberries on top for extra freshness and visual appeal.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it in its springform pan or transfer to an airtight container to prevent drying out. To serve, let it sit at room temperature for 10–15 minutes for easier slicing. Avoid freezing as it can change the texture.

How to Serve

A close-up of a three-layer slice of dessert on a black round tray with a white handle, placed on a white marbled surface. The bottom layer is a thin pale yellow crust, the middle layer is a smooth light pink cream, and the top layer is a creamy off-white with a slightly thicker white cream layer on top, covered with chunky crumbles in light yellow and pink shades. Around the edge, there are swirls of white whipped cream. Crumbled pieces are scattered on the tray near the slice. In the blurred background, there is a red strawberry and a green leaf visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no-bake cheesecake can be prepared a day in advance. Just keep it refrigerated until serving for best texture and flavor.

What can I use instead of vanilla cream cookies?

If you can’t find vanilla cream cookies, graham crackers or digestive biscuits are great alternatives for the crust, though the flavor will be slightly different.