No Bake Strawberry Cheesecake

No Bake Strawberry Cheesecake

A Symphony of Velvety Bliss and Sun-Kissed Sweetness

Delight in the fusion of velvety elegance and fruity bliss with our No-Bake Strawberry Cheesecake recipe. This culinary masterpiece invites you on a journey of flavors, where a buttery graham cracker crust cradles a luxurious cream cheese filling infused with the vibrant essence of fresh strawberries. With no need for an oven, this dessert is a celebration of simplicity and indulgence, culminating in a captivating strawberry topping that crowns each heavenly slice. Elevate your dessert experience with this effortless yet exquisite creation, a symphony of taste that resonates with the joy of pure culinary artistry.


Cooking Methods

  • Freezing



Prep Time

15 minutes

Cooking Time

20 minutes


For the Crust:

    200g Food Lover’s Market Coconut Biscuits, crushed

    125ml (1/2 cup) butter, melted

For the Strawberry Sauce:

    500g Food Lover’s Market Sassy Strawberries, destemmed and roughly chopped

    60ml (1/4 cup) white sugar

    30ml (2 Tbsp) lemon juice

    Zest of ½ a lemon

For the Filling:

    500g cream cheese, softened

    125ml (1/2 cup) sour cream

    1 can condensed milk

    10ml (2 tsp) vanilla extract

    180ml (3/4 cup) strawberry sauce, cooled

    250ml (1 cup) fresh cream

    2 sachets gelatin powder


For the Crust:

    In a large bowl, combine the crushed biscuits with the melted butter and combine well.
    Press the mixture into a 24cm springform tin, making sure it is pressed down well enough to ensure the base doesn’t crumble.
    Place the tin in the fridge while you prepare the rest of the recipe.

For the Strawberry Sauce:

    In a medium sized saucepan, combine all the ingredients and simmer over medium heat for 10 – 15 minutes. Allow to cool then blend smooth.

For the Filling:

    In large bowl, beat the cream cheese, sour cream, condensed milk, vanilla and strawberry sauce together until smooth.
    In a separate large bowl, beat the cream until medium peaks form. Fold the cream into the cream cheese mixture until smooth.
    Bloom the gelatine powder then melt it. Pour it into the mixture and mix well.
    Transfer the filling into the set crust and place it back into the fridge to set for 2 – 3 hours or overnight.
    Once set, gently take the cheesecake out of the tin, and place it on your chosen serving dish. Top with the rest of the strawberry sauce and a few extra fresh strawberries and edible flowers to garnish.
    Make sure to keep refrigerated to ensure it doesn’t soften too much. Enjoy!


Well worth the refrigeration time, it’s an absolute crowd stopper.