No-Bake Strawberry Cheesecake Recipe

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No-Bake Strawberry Cheesecake
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  1. Prepare the crust:.
  2. In a food processor grind the graham crackers until they are broken into a fine powder. Add the butter, nutella, brown sugar, salt and cocoa powder and process until it is all well incorporated. You may have to scrape down the sides of the bowl a few times.
  3. Press the crust evenly into the bottom of an 8 or 9-inch spring form pan. It should come up the sides slightly.
  4. Prepare the Strawberry topping:.
  5. In a sauce pot add the strawberries, sugar, and 2 tablespoons of water. Cook over medium heat until the strawberries are quite soft. Use an immersion blender to puree the fruit. (You can also do this by pouring the strawberries into a regular blender, then return to the pot to finish cooking.).
  6. Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Allow it to sit for about 1 to 2 minutes.
  7. Transfer the gelatin to the strawberries and gently cook over low heat.
  8. Whisking just until the gelatin is completely dissolved. Remove from heat. Reserve 3/4 cup of the strawberry mixture for the top layer of the cake.
  9. To make the cheesecake:.
  10. In a stand mixer beat the cream cheese and sugar on medium-low speed, using the paddle attachment, until smooth. Add the vanilla extract. Add the strawberry topping, except the 3/4 cup you have reserved for the top layer.
  11. In a separate bowl whip the heavy cream until medium peaks. Fold the whipped cream into the strawberry cheesecake batter. Gently folding just until it is all combined.
  12. Pour the cheesecake into the prepared pan. Tap the pan gently on the counter to bring any air bubbles to the surface. Let it sit, uncovered, in the refrigerator for about 2 hours or until it is set to the touch.
  13. Once the cheesecake is set, pour the remaining 3/4 cup strawberry topping over it. If the topping has set up in the pot, gently heat it for a minute, just until it is pourable.
  14. Place the cheesecake back into the refrigerator and allow to set, uncovered, for another 30 minutes, or until the topping is set. At this point it is ready to serve or you can cover the cheesecake with plastic and it can sit in the refrigerator for 24 hours.
  15. Before unlocking the spring form pan, run a knife around the edge of the cheesecake to loosen it. Top with the fresh strawberries.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1670.74 Kcal (6995 kJ)
Calories from fat 853.31 Kcal
% Daily Value*
Total Fat 94.81g 146%
Cholesterol 125.17mg 42%
Sodium 1315.37mg 55%
Potassium 563.59mg 12%
Total Carbs 189.25g 63%
Sugars 78.61g 314%
Dietary Fiber 6.4g 26%
Protein 17.87g 36%
Vitamin C 46.9mg 78%
Vitamin A 0.1mg 3%
Iron 19.7mg 109%
Calcium 205.8mg 21%
Amount Per 100 g
Calories 367.29 Kcal (1538 kJ)
Calories from fat 187.59 Kcal
% Daily Value*
Total Fat 20.84g 146%
Cholesterol 27.52mg 42%
Sodium 289.17mg 55%
Potassium 123.9mg 12%
Total Carbs 41.6g 63%
Sugars 17.28g 314%
Dietary Fiber 1.41g 26%
Protein 3.93g 36%
Vitamin C 10.3mg 78%
Iron 4.3mg 109%
Calcium 45.2mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 40.5
  • 46

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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