BEST No Bake Strawberry Cheesecake (Easy Recipe)

The best no bake strawberry cheesecake recipe beats all others with a creamy, tangy filling using fluffy Cool Whip as an easy and delicious shortcut! Choose your favorite crust - a no bake graham cracker crust, gluten-free option, or even an Oreo crust - and top the filling with fresh strawberries coated with a glossy gelatin jello glaze.

Prep Time 30

Refrigerate 3 30

Total Time 30

Servings

Author Melissa Erdelac

Ingredients

No Bake Graham Cracker Crust:

1 ½ cups graham cracker crumbs (10 full sheet crackers) or use gluten-free graham cracker crust recipe
¼ cup brown sugar
6 tablespoons unsalted butter melted

Cheesecake Filling:

12 ounces cream cheese, softened
⅓ cup sour cream
1 teaspoon vanilla extract
¾ cup powdered sugar
2 cups Cool Whip, thawed

Fresh Strawberry Topping:

2 pounds fresh strawberries
⅔ cup sugar
2 tablespoons cornstarch
1 cup water
3 ounce strawberry jello gelatin (WITH 1 TABLESPOON REMOVED)
2 tablespoons corn syrup

Instructions

Crust:

In a medium bowl mix together graham cracker crumbs, brown sugar, and melted butter. Dump into a 9” pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Chill for 20 minutes.
1 ½ cups graham cracker crumbs (10 full sheet crackers), ¼ cup brown sugar, 6 tablespoons unsalted butter
ALTERNATIVE GLUTEN FREE CRUST: Preheat oven to 375ºF. Stir together crushed cereal, sugar, and butter in a bowl. TIP: For best results use a food processor to mix everything and so crumbs are very finely ground, almost like flour. Dump into a 9” pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Bake for 12 minutes and cool at least 15 minutes before filling.

No Bake Cheesecake Filling:

In a large bowl use a hand mixer to beat together cream cheese, sour cream, vanilla extract, and powdered sugar until smooth and no lumps remain, about 1 minute on high.
12 ounces cream cheese,, ⅓ cup sour cream, 1 teaspoon vanilla extract, ¾ cup powdered sugar
Gently fold 2 cups of whipped topping into cream cheese mixture. Evenly spread cheesecake filling in no bake crust. Place back in refrigerator for 1 hour while making strawberry topping.
2 cups Cool Whip,

Fresh Strawberry Topping:

Wash strawberries, hull, and then place on towels to dry.
2 pounds fresh strawberries
In a small saucepan whisk together sugar, cornSTARCH, and water. Bring to boil, whisking occasionally.
⅔ cup sugar, 2 tablespoons cornstarch, 1 cup water
Immediately remove from heat once it begins to boil. Whisk in strawberry jello (with 1 tablespoon removed) and corn SYRUP. Stir to dissolve and let sit until thickened and cooled, about 1 hour. Stir occasionally while cooling.
3 ounce strawberry jello gelatin (WITH 1 TABLESPOON REMOVED), 2 tablespoons corn syrup
Arrange washed, dried, and hulled strawberries, cut side down, on top of cheesecake filling. Place the pie on a large platter or baking sheet to catch drips. Spoon cooled strawberry gelatin mixture over fresh strawberries. TIP: This makes a lot of glaze. I usually pour half on, refrigerate until set, and then add another layer. Return cheesecake to refrigerator for gelatin to set, about 1 hour.

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