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.
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.
2 cups (5 cups whole) rice or corn Chex cereal,, 3 tablespoons brown sugar, 8 tablespoons butter,
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.
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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Notes
expert TIPS and storing
Don’t forget to remove 1 tablespoon of strawberry jello from the package before adding it to the sugar water. Leaving it in makes the strawberry glaze a little too gelatinous.
What's dessert without chocolate? Melt some semi-sweet chocolate chips with a small splash of vegetable oil and drizzle over the set pie.
The recipe only requires 2 cups of Cool Whip whipped topping. Use the leftover whipped topping for decorating or serving with slices.
No-bake cheesecakes may be may be made in a 9-inch pie plate or springform pan.
Love raspberries? Substitute raspberry jello with fresh raspberries on top.
Refrigerate leftovers with a piece of plastic wrap pressed into the cut side. Avoid pressing on top, so it doesn't stick to the glaze.