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No Bake Strawberry Cheesecake (VIDEO)

EASY, EASY, EASY No-Bake Strawberry Cheesecake that is whipped, creamy and loaded with fresh strawberry flavor. The amount of strawberries in the cheesecake is impressive and you will love the simple crust.

Strawberry Cheesecake is a cross between our wildly popular Classic No-bake Cheesecake and our Easy Strawberry Cake. It’s a show-stopping cake and it also freezes well. When it’s partially thawed, it tastes like a strawberry ice cream cake!

Strawberry Cheesecake with slice cut out

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No-Bake Strawberry Cheesecake Recipe:

This is a great make-ahead cake that is perfect for Summer. It comes together quickly, looks beautiful and tastes amazing.

Watch everyone eyes light up when you set your Strawberry Cheesecake on the dessert table. It’s perfect for baby showers, birthdays, picnics, potlucks, bridal showers, you name it!

No Bake Cheesecake Slice with forkful

How to Freeze a No-Bake Cheesecake:

This cake is the ultimate dessert because it’s freezer friendly! To freeze a no-bake cheesecake, wrap in several layers of plastic wrap and place in the freezer. Thaw at room temperature for at least 3 hours for easier slicing. When it’s still partially frozen, the taste and texture is like an ice cream cake and best of all – it doesn’t melt all over the place when it’s thawed.

Since the cake has fresh strawberry puree in it, if you aren’t going to eat it within 1-3 days, it’s best to freeze it then thaw before serving.

Inside slice of no bake cheesecake after refrigerating and freezing

How to Make Strawberry Cheesecake:

Watch the video tutorial below and you will see how easy it is to make a great no-bake strawberry cheesecake. BONUS: there’s no need to heat your oven and all you need is a hand mixer and blender or food processor, a 9-inch springform pan and a sieve for straining.

Ingredients for strawberry cheesecake with strawberries, cream cheese, cream, mascarpone, gelatin, graham crackers and butter

  1. Oil a springform pan and line sides with parchment paper.
  2. Mix together graham cracker crumbs with butter and sugar and press into the bottom of springform and chill.
  3. Puree strawberries and strain. Discard the seeds.
  4. Beat together cream cheese and sugar. Blend in heavy cream then Mascarpone.
  5. Blend in strawberry puree then lemon juice.
  6. Bloom then melt gelatin and gradually beat into filling.
  7. Pour mixture over chilled crust, cover and refrigerate (or freeze).

How to make strawberry puree step by step photos

How to Bloom Gelatin:

To bloom unflavored gelatin, you will need 1/4 cup water for every 7 grams or 1 packet of gelatin powder (or 1/2 cup for 14 grams gelatin). Pour the water into a bowl and sprinkle the top evenly with gelatin. Let sit 5 minutes at room temperature. The gelatin will absorb the water and “bloom” or grow in size.

Once its bloomed, heat it in the microwave for about 30 seconds, stirring every 10 seconds. Stir and heat until gelatin is completely dissolved. If you see any pieces of gelatin, scrape them against the side of the bowl with a spoon to break it up for easier dissolving.

How to bloom gelatin before and after blooming 5 minutes

Must-Try Strawberry Recipes:

Calling all strawberry lovers! Try these strawberry recipes to get the most out of sweet, ripe summer strawberries.

A strawberry recipe for No Bake Strawberry Cheesecake

Watch How to Make Strawberry Cheesecake:

I hope this No-bake Strawberry Cheesecake becomes one of your go-to Summer desserts!

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No-Bake Strawberry Cheesecake

4.85 from 40 votes
Prep Time: 30 minutes
Chilling Time: 4 hours 30 minutes
Total Time: 5 hours
No bake strawberry cheesecake with slice cut for serving
EASY No-Bake Strawberry Cheesecake that is whipped, creamy and loaded with fresh strawberry flavor. The amount of strawberries in the cheesecake is impressive and you will love the simple crust.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$12 (varies by season)
Keyword: strawberry cheesecake
Cuisine: American
Course: Dessert
Calories: 538 kcal
Servings: 14 people

Ingredients

Ingredients for Graham Cracker Crust:

  • 1 3/4  cups  graham cracker crumbs  from 12 whole crackers
  • Tbsp  granulated sugar
  • Tbsp  unsalted butter 

Ingredients for No Bake Cheesecake:

  • 1 lb strawberries
  • oz  cream cheese room temperature
  • 2/3  cup  granulated sugar
  • 1 cups  heavy whipping cream  chilled
  • 12  oz  mascarpone cheese  chilled
  • 2 Tbsp lemon juice
  • 14 grams unflavored gelatin (2 packets)

Topping/ Decor:

Instructions

  1. Oil the bottom and sides of a 9” springform and line the sides with 1-2 strips of parchment paper.
  2. Place graham crackers In the bowl of a food processor, pulse into fine crumbs. Transfer crumbs to bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs then press into the bottom of a 9" springform pan going 1/2" up the sides. Freeze 15 minutes or refrigerate 30 minutes for crumbs to set.
  3. Wash & pat dry strawberries then hull and quarter. Puree in blender or food processor until smooth then strain through a sieve and set aside. Should have 1 1/2 cups puree.

  4. In a large mixing bowl, combine 8 oz cream cheese and 2/3 cup granulated sugar. Beat on medium/high speed 2 minutes until fluffy and smooth, scraping down the bowl as needed.
  5. Add 1 cups heavy whipping cream and beat until fluffy (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.
  6. Add 1 1/2 cups strawberry puree and 2 Tbsp lemon juice and blend until smooth.
  7. In a shallow heat-safe bowl, add 1/2 cup cold water and sprinkle the gelatin over the top. Set aside 5 minutes to bloom and absorb the water. Microwave gelatin for 30-35 seconds, stirring every 10 seconds. Heat and stir until fully dissolved and liquid looks clear. Scrape any gelatin pieces against the bowl to help them dissolve. With mixer on med-low speed, gradually add gelatin and beat until well incorporated.

  8. Transfer cheesecake filling over the chilled crust, cover with plastic wrap and refrigerate at least 4 hours or overnight until completely chilled.

Recipe Notes

Optional: Add red food coloring 1 drop at a time to reach desired color.

Nutrition Facts
No-Bake Strawberry Cheesecake
Amount Per Serving
Calories 538 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 23g144%
Cholesterol 107mg36%
Sodium 277mg12%
Potassium 158mg5%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 23g26%
Protein 7g14%
Vitamin A 1270IU25%
Vitamin C 23.1mg28%
Calcium 103mg10%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • saja
    September 3, 2020

    hi what can u add insead of gealtin

    Reply

    • Natasha's Kitchen
      September 3, 2020

      Hi Saja, I haven’t tried making this recipe without gelatin yet so I’m not honestly sure how it would turn out. Let us know how it goes if you want to do an experiment.

      Reply

  • mia
    September 3, 2020

    love your recipes

    Reply

    • Natashas Kitchen
      September 3, 2020

      I’m so glad you’re enjoying our recipes!

      Reply

  • kaysn
    September 1, 2020

    Mine curdled after I added lemon juice…not because of the gelatin…what do you suggest? is the lemon there to preserve the strawberries?

    Reply

    • Natasha's Kitchen
      September 1, 2020

      I’m sorry to hear that! There was another person who reported the same thing and in their case, it was not having the gelatin dissolved completely. Was yours dissolved? I wonder if it could be due to any substitutions or using a different kind of gelatin? Also, this step is very important to reduce the risk of curdling: “With the mixer on med-low speed, gradually add gelatin and beat until well incorporated.

      Reply

  • Alicia
    August 22, 2020

    I really wanted to like this, especially after putting a lot of time and effort into it (I made it with my 5 year old.). But it’s just meh—barely any strawberry flavor at all. Of course the crust And cool whip topping is great but thats about it.

    Reply

    • Natasha
      August 23, 2020

      Hi Alicia, I’m sorry to hear that. This normally has great strawberry flavor. You might consider if there were any substitutions made in the recipe?

      Reply

  • Cheryl flor
    August 18, 2020

    Hello,
    Do you have chocolate cheesecake recipe?

    Reply

  • KAYSN
    August 17, 2020

    CAN YOU USE CUPCAKE PAN INSTEAD OF THE CAKE PAN?

    Reply

    • Natashas Kitchen
      August 17, 2020

      Hi Kaysn, I have not tested this in cupcake format. If you happen to experiment please let me know how you like that

      Reply

      • KAYSN
        August 18, 2020

        THANK YOU!!

        Reply

  • Linda Ringland
    July 21, 2020

    My grandchildren loved this cheesecake so much my grandson wants one as a birthday cake. A very big thumbs up from Scotland xoxox

    Reply

    • Natashas Kitchen
      July 21, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Carmen
    July 12, 2020

    I just made this fabulous cheesecake tonight. O M G it’s so delicious.

    Thanks for sharing 🙂

    Reply

    • Natasha's Kitchen
      July 12, 2020

      Super! Thanks for your excellent feedback, Carmen.

      Reply

  • Sana
    July 9, 2020

    I followed recipe and it tastes like jello, can’t taste the mascarpone or cream cheese at all. Am I the only one? Reminds me of those containers of chunks of jello mixed with whip cream. Really wanted to like this and add to my recipes

    Reply

    • Natasha
      July 9, 2020

      Hi Sana, this is the first report of it tasting like jello. It really shouldn’t unless jello is used. We used gelatin and fresh strawberries which makes for a really great naturally strawberry flavor.

      Reply

  • LARRY GOODWIN
    July 7, 2020

    Natasha: Just made the no-bake strawberry cheesecake today and as they say in New Orleans: DA BOMB!

    Reply

    • Natashas Kitchen
      July 7, 2020

      Thank you so much for sharing that with me Larry! So happy to hear you’re enjoying this recipe!

      Reply

  • Andrea
    July 4, 2020

    Oh my goodness, this is so delicious! It’s not a super heavy cheesecake, which was wonderful, but it’s still rich and full of flavor. It really wasn’t difficult to make, just takes time. Loved that I could make the night before. Huge hit with my guests!

    Reply

    • Natashas Kitchen
      July 4, 2020

      I love it when a crowd likes a recipe! That’s so great!

      Reply

  • Lisa
    July 3, 2020

    Can this recipe do without gelatin? Just wondering since the last time we used it, we didn’t like the jello texture. Thank you!!

    Reply

    • Natashas Kitchen
      July 3, 2020

      Hi Lisa, I haven’t tried making this recipe without gelatin yet so I’m not honestly sure how it would turn out. Let us know how it goes if you want to do an experiment.

      Reply

  • Ian Campbell
    June 29, 2020

    Had friends over for dinner last night, and told them I’d prepared a strawberry no-bake cheesecake for dessert.

    They were definitely intrigued, and then I told them it was from Natasha’s kitchen. They smiled and said ‘Oh, if it’s a recipe from her, then it’s pretty much guaranteed to be good!’

    And sure enough it was. Thank you again for another exceptional treat!

    Reply

    • Natashas Kitchen
      June 29, 2020

      Awww that’s the best! Thank you so much for sharing that with me Ian! I’m all smiles!

      Reply

  • Edward
    June 16, 2020

    Hi Natasha, I’m always impressing others with your recipes. So I decided to make my first cheesecake. I followed exactly your technique. After 5 hours in the fridge, the cake was still not holding, so I kept overnight.
    Now the taste is really good, the cake looks amazing, it holds better now, but the texture is “granulated”… I’m not sure what would be the reason in order to improve it next time.

    Reply

    • Natasha
      June 16, 2020

      Hi Edward, I haven’t had a cheesecake come out granulated but I will do my best to troubleshoot – did you make sure all of the ingredients were at room temperature when mixing (otherwise, the cream cheese won’t blend properly and you will have pieces of cream cheese in the batter). Also, make sure not to substitute anything especially when making it for the first time and use the exact ingredients and measurements in the recipe.

      Reply

    • Vicky
      September 2, 2020

      The whole way seemed fine until I added 1/2 cup of water with 14 g of gelatin. I didn’t need to microwave at all because of the amount of water I think. Anyway, the whole mixture became very watery so I disolved another bag of gelatin with just enough to disolve and added into the mixture. Is it really 1/2 cup of water that is required? I don’t think it will set but I don’t want to waste the ingredients. Let’s see how it goes…..

      Reply

      • Natasha
        September 3, 2020

        Hi Vicky, the 1/2 cup for 14 grams is correct. Make sure not to skip the microwaving step for blooming the gelatin.

        Reply

  • valerie silleck
    June 14, 2020

    I want to make this but I dont have a microwave. Can I heat the bloomed gelatin on stovetop? If so how long. Thanks love your recipes

    Reply

  • Ndivhuwo
    June 10, 2020

    Hi

    Can I use Strawberry jelly instead of gelatin.

    Reply

    • Natasha's Kitchen
      June 10, 2020

      I haven’t tried that yet to advise sorry. I’m afraid the result might not be the same if I recommend it without trying.

      Reply

  • Rita
    June 10, 2020

    Hi! can I substitute mascarpone cheese for cream cheese?

    Reply

    • Natashas Kitchen
      June 10, 2020

      Hi Rita, The mascarpone is key here – it stabilizes the whipped cream and makes this cheesecake taste like… a $10 slice at a fancy restaurant! You are more than welcome to use more cream cheese instead.

      Reply

  • Alina Y.
    June 8, 2020

    Hello Natasha! I love your recipes and want to try this one for my son’s B-Day! Can I use the standing mixer or it has to be the hand one? Thanks a lot!

    Reply

    • Natashas Kitchen
      June 8, 2020

      Hi Alina, that may work! If you test this in a stand mixer be sure to not over mix.

      Reply

      • Alina Y.
        June 10, 2020

        Thanks! Will do!

        Reply

  • Marina
    June 6, 2020

    This turned out DELICIOUS! My family is asking me to make it again. Has anyone tried doing this recipe with mango? Don’t want to ruin this perfect recipe, but at the same time want to put a little twist on it

    Reply

    • Natashas Kitchen
      June 6, 2020

      Hi Marina, I bet that could work but I have not tested that to advise If you experiment I would love to know how you like it.

      Reply

  • Klau
    June 6, 2020

    Natasha, I’m so sad. I made this recipe tonight, everything was going well until I added the strawberry syrup which I did as you said, strained and everything..after mixing didn’t look as smooth, then when I added the gelatine the mix transformed to cheese curds like cottage cheese.. it looked so grossand I couldn’t fix it after that. I don’t understand what happened???!! Any ideas? Suggestions? I poured the gelatine after I pulled from microwave..

    Reply

    • Natasha
      June 6, 2020

      Hi Klau, was the gelatin completely dissolved and also make sure to add it gradually while mixing.

      Reply

  • Khamis
    June 2, 2020

    Hello Natasha!

    I just want you to know I made a cake for very first time in my life LOL. This recipe was amazing. My strawberries was not enough , so I added a blueberries. For mascarpone cheese, I added strawberry cream cheese flavor instead (I can’t find it in the store). Anyway, It was a hit! Everyone loves it and I feel having a beginner’s luck. I also made your Strawberry Sponge Cake for my partner’s bday. He loves it! I have zero experience of baking, but your recipe made me think I am a baker now. Thank you Natasha! P. S. your Chocolate cake is my next project this weekend. I cannot wait!

    Reply

    • Natasha's Kitchen
      June 2, 2020

      Wow that is so awesome! Thank you so much for sharing that with us, I’m so happy that you enjoyed every recipe that you’ve tried so far. Love it!

      Reply

  • Michele
    June 2, 2020

    My very first cheesecake ever and it came out perfect! I love your videos and every recipe I try from your blog is amazing. Thank you for helping make my family smile every time I whip out the apron 🙂

    Reply

    • Natasha's Kitchen
      June 2, 2020

      That is awesome to know, Michele. Thanks for your wonderful feedback, I love it!

      Reply

  • Sarah
    May 24, 2020

    Can you use gelatin sheets instead? If so, how much should I use?

    Reply

    • Natasha's Kitchen
      May 25, 2020

      Hello Sarah, sorry but I haven’t tested using gelatin sheets yet to advise.

      Reply

  • Alla
    May 24, 2020

    Hi Natasha, in your recipe it says heavy whipping cream is for the cake and heavy cream is for the topping. Isn’t supposed to be other way around. I am using heavy cream to make a whipping cream and it doesn’t get thick

    Reply

    • Natasha
      May 26, 2020

      Hi Alla, heavy cream and heavy whipping cream is the same thing. You want to avoid using plain whipping cream which has a lower fat content. If it says HEAVY cream on it, that should be at least 35% fat content and will whip much easier than regular whipping cream.

      Reply

  • tamara cauchi
    May 16, 2020

    The No bake cheesecake turned out a real disaster.i made it exactly like the recipe.but it came a joghurt.it didnt get stiff at all.the taste is good but when i took off the ring of the tin everything just went running down.totally disappointed.when theres gelatine involved the cakes never turned out as they should be.i wont do it again.as i really madd it ecactly follosing the recipe.

    Reply

    • Natasha
      May 16, 2020

      Hi Tamara, did you use a different kind of gelatin? Also, make sure the ingredients are at the correct temperature as called for in the recipe. For example, cold cream cheese can break the consistency and look grainy. Also, adding chilled strawberry puree (if you were making that part ahead) could cause it.

      Reply

      • Tamara
        May 17, 2020

        I had everything at the temperatures like said in the recipe.and i used the powder gelatine.i really cant understand why it didnt get stiff.and the strawberry puree was room temperature aswell coz i just made it at that time.

        Reply

  • Alexis
    May 14, 2020

    How do you get it off the spring pan without ruining it?

    Reply

    • Natasha
      May 14, 2020

      Hi Alexis, I usually serve it off the springform pan base, but you can put a sheet of parchment underneath it for an easier transfer = it makes it easier to get a thin spatula under.

      Reply

  • Linda
    May 11, 2020

    Hi Natasha, I haven’t seen any mascarpone at any of our stores here, is there something I can replace it with or just not add it?

    Reply

    • Natasha's Kitchen
      May 12, 2020

      Hi Linda, The mascarpone is key here – it stabilizes the whipped cream and makes this cheesecake taste like… a $10 slice at a fancy restaurant! You are more than welcome to use more cream cheese instead.

      Reply

  • Carol
    May 11, 2020

    Hi Natashia

    What can I use to set this cake instead of gelatine? I’m a vegetarian (not Vegan) so dairy is no problem. Cake looks great and would love to have a go at making one.

    Reply

    • Natasha
      May 11, 2020

      Hi Carol, I haven’t tried anything besides gelatin to give specific advice. I know agar agar is a vegetarian product but I haven’t tested it in this recipe.

      Reply

  • Evelyn Radillo
    May 11, 2020

    My hubby absolutely loved this cheesecake. I made it sugar free because he is diabetic. This is truly a keeper recipe!! TY

    Reply

    • Natashas Kitchen
      May 11, 2020

      I’m so glad you were able to alter this for him! Thank you for sharing that great feedback with us!

      Reply

    • Klau
      June 6, 2020

      You could use Monk fruit to replace the sugar is a 1:1 replacement and is doesn’t affect the glycemic levels. Ideal for diabetic people.

      Reply

      • Natashas Kitchen
        June 6, 2020

        Hi Klau, I have not tested that to advise. If you experiment please let me know how you like that.

        Reply

  • Jessica
    May 5, 2020

    Delicious and easy to make had to adjust recipe to Australian measurements turned out pretty much perfect!

    Reply

    • Natashas Kitchen
      May 6, 2020

      I’m so glad you enjoyed it, Jessica! Thank you for the wonderful review!

      Reply

  • Stephanie
    May 3, 2020

    I added my gelatine as per directed, it wasnt hot when added and it unfortunately seemed to have split my cake

    Reply

    • Natasha
      May 4, 2020

      Hi Stephanie, I’m sorry to hear that. Did it appear the same or did you possibly use a different type of gelatin?

      Reply

  • Oleksandra
    April 25, 2020

    Amazing recipe! So fresh and creamy! I made it with my 11-year daughter and it came out really delicious. Perfect for a cup of aromatic coffee! My whole family was extremely delighted with this exquisite dessert. Thank you for the receipt!

    Reply

    • Natashas Kitchen
      April 25, 2020

      That’s just awesome!! Thank you for sharing your wonderful review!

      Reply

  • Lynn
    April 19, 2020

    Hi
    My question would be I have everything but gelatin! I could not find this at my store right now ! would I be able to still make this with everything but this?

    Reply

    • Natasha's Kitchen
      April 19, 2020

      Hello Lynn, I haven’t tried making this recipe without gelatin yet so I’m not honestly sure how it would turn out. Let us know how it goes if you want to do an experiment.

      Reply

      • Lynn
        April 20, 2020

        I just skipped it and made your no bake regular one with the strawberry on the top I didn’t want to take a chance for my daughters 16 th birthday trying to make it as special as possible being stuck at home !! She loves that one by the way so I know it be great !! Thank you!!

        Reply

        • Natasha's Kitchen
          April 20, 2020

          Sounds like a great plan. I’m sure she’s gonna love it!

          Reply

  • Andrea Ellis
    April 15, 2020

    Hi, I just made this and subsituted Swerve for regular sugar where it was called out, even in the topping. Sample testing, it taste great. Excited to check it out later tonight! Thank you!

    Reply

    • Natashas Kitchen
      April 15, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Deborah Ruthe
    April 6, 2020

    On your no bake strawberry cheese cake. Can u subsute Triva Sugar for the regular sugar

    Reply

    • Natasha's Kitchen
      April 7, 2020

      Hello Deborah, I haven’t tried that yet to advise but I imagine it should be alright I’m just not sure about the measurements since I haven’t tested that yet. Please share with us how it goes if you do an experiment.

      Reply

      • Evelyn Radillo
        May 11, 2020

        I did and it came out wonderful!

        Reply

        • Natashas Kitchen
          May 11, 2020

          I’m so glad you enjoyed that Evelyn!

          Reply

  • Gloria
    April 5, 2020

    My strawberry cheesecake looks ugly why didn’t it rise up ? Everything went smooth up to adding the gelatin ! Is it because it was to hot?

    Reply

    • Natasha
      April 6, 2020

      Hi Gloria, I haven’t had that experience but that could be if there was a sharp temperature change. I’d suggest watching the video to see if anything else was different in your process or ingredients (including the temperature of ingredients).

      Reply

  • Ina STRATAN-CUZIC
    April 1, 2020

    Tried it!!!! so delicious and easy to make!!!! the best in all your recipes is the confidence you give!!!!!

    Reply

    • Natashas Kitchen
      April 1, 2020

      That’s just awesome, Ina! Thank you for that wonderful review!

      Reply

  • Ramona Kovacsik
    March 30, 2020

    It’s a very delicious and easy to make cheesecake. Thank you for this recipe Natasha. I love your cooking God bless you and your beautiful family!

    Reply

    • Natashas Kitchen
      March 30, 2020

      You’re welcome! I’m so glad you enjoyed that!

      Reply

  • Andrew Tracy
    March 30, 2020

    Mine came up a treat, but I had to do a couple of improvisations on the fly.

    Your recipe calls for 1 and 3/4 cups of Graham crackers. I purchased mine already crumbled. However, I had already used some, and I didn’t have enough. I had a bag of crumbled chocolate cookies, and mixed the two together.

    The second one caught me right off guard, and it was completely my fault. I had a bag of frozen strawberries, and they didn’t purée in my fantastic new Breville Super Q blender. Oh no, what do I do now? I pulled out a can of cherry pie filling, and blended the two together.

    Reply

    • Natasha's Kitchen
      March 30, 2020

      Thank you for sharing that with us! It is important nowadays that we know how to improvise our ingredients so I am so happy that you were able to make it work and the end result is still amazing. I appreciate this info and thanks for your excellent review!

      Reply

  • Victoria
    March 26, 2020

    I’ve never made a no bake cheesecake. I followed your directions to the T, except for the grocery store was out if whipping cream, so I add Cool Whip sugar free. My husband absolutely loved this recipe. I will definitely be making this again & again. Thank so very much for sharing your recipe.

    Reply

    • Natashas Kitchen
      March 26, 2020

      That’s so awesome, Victoria! Thank you for sharing that awesome review!

      Reply

  • Liana
    March 25, 2020

    I don’t have a microwave.
    What else can I do?

    Reply

    • Natasha
      March 26, 2020

      Hi Liana, let it sit in the water for 5 minutes then to fully melt it, you can place it over a dish of hot water and stir, or you can bloom the gelatin in a small saucepan but putting it over hot water is a little cleaner and easier.

      Reply

  • Inna
    March 16, 2020

    First of all, yummy cake! My kids want me to make another one right away however, this morning I realized that I forgot to use mascarpone cheese! I used everything else though and it came out beautifully and set perfectly. It was almost like a strawberry mousse on top of crackers anyways, love the recipe and will definitely make it again!! Thank you

    Reply

    • Natashas Kitchen
      March 16, 2020

      Thank you so much for sharing that with me Inna! That’s so great!

      Reply

  • Sylvia Holguin
    March 11, 2020

    Natasha you are the best!! I love all your recipes.

    Reply

    • Natashas Kitchen
      March 11, 2020

      Aww that’s the best! Thank you for sharing that with us!

      Reply

  • Lisa
    March 10, 2020

    The flavor was absolutely delicious but the consistency was so off-putting. It was way too firm and not soft and creamy. I am wondering if this was the expected result?

    Reply

    • Natasha
      March 10, 2020

      Hi Lisa, I’m glad you enjoyed the flavor. Normally this has a whipped, airy and creamy consistency. You might consider if anything in the ingredients or process was changed including the recommendations for temperature ingredients.

      Reply

    • Tatjana
      March 14, 2020

      Really?! Mine was so soft!

      Reply

  • Mavra Faraz
    March 9, 2020

    I made this but my cake did not set when i cut it, it was a mess the mousse was flowing ever where i don’t know what went wrong

    Reply

    • Natashas Kitchen
      March 9, 2020

      Hi Mavra, I haven’t had that happen but it could be due to oversoftening the cream cheese beating it together or any substitutions that were made. I’m more than happy to troubleshoot, did you make any changes to the recipe?

      Reply

      • Mavra
        March 11, 2020

        Thanx for replying. Not really just gelatine did not bloom like yours but i did wait for 5 min

        Reply

  • James
    March 2, 2020

    What are thoughts on putting strawberry slices in between crust and filling and or in the filling itself? How can I go about that? Definitely something I want to do…

    Reply

    • Natasha's Kitchen
      March 2, 2020

      Hello James.I think that’s a good idea if you want it to be sweeter and tastier but I haven’t personally tried that. Please share with us how you liked it if you decide to experiment.

      Reply

  • MARLENE
    February 29, 2020

    Have you made any non dairy desserts yet using almond/soy milks in market? I really think there us a big demand fir good tasting desserts without dairy..but not enough recipies?? Pls pls try and do some videos fir us unfortunately no dairy people!!

    Reply

    • Natasha's Kitchen
      February 29, 2020

      Hi Marlene thanks for your suggestion. I’ll make sure to add that to the list.

      Reply

  • Svetlana
    February 22, 2020

    Hi natasha,
    Can I use agar agar powder as I am not able to find gelatin easily. If yes what’s the ratio I am supposed to use.

    Reply

    • Natashas Kitchen
      February 22, 2020

      Hi Svetlana, I honestly have not tried agar as a substitution in this recipe so I won’t be able to advise on that without testing it first.

      Reply

  • Yuri Clingerman
    February 1, 2020

    Yummy and easy dessert to make for a dinner party. The only thing I did different was to cook the strawberries with sugar then strain it. Just felt it would keep better than fresh. Caution: it is a rich dessert so a conservative slice should be just fine.

    Reply

    • Natashas Kitchen
      February 1, 2020

      Hi Yuri! Thank you for that great feedback! I’m so glad you enjoyed this recipe.

      Reply

  • VALENTINA RADION
    January 15, 2020

    Question where did u get masacapoin ?

    Reply

    • Natashas Kitchen
      January 15, 2020

      Hi Valentina, we purchased it at our local grocery store.

      Reply

  • viktorija
    January 13, 2020

    Hi. Just wanted to say that this cake is one of the bests I have ever tried! My husband is in love with it! He asked me to try making it with raspberries instead of strawberries and and add some blueberries inside. Have you tried it with raspberries or adding berries inside? Do I need to make some adjustments for it? Thank you!

    Reply

    • Natashas Kitchen
      January 13, 2020

      Hi Viktorija, I have not tested that inside but I bet that would work, I would strain the raspberries as well to get rid of the seeds. I hope you love it as the raspberry version.

      Reply

      • VIKTORIJA
        January 15, 2020

        So, I made it with raspberries instead of strawberries and added raspberries and blueberries inside as well and it was as fantastic as the original version! P.S. Thank you for you quick response!

        Reply

        • Natashas Kitchen
          January 16, 2020

          Thank you so much for getting back with that feedback, Viktorija! I’m so glad you enjoyed that.

          Reply

  • Amelia
    January 1, 2020

    Hi Natasha, I have made this for our New Year Desert and everyone loved it, it’s a hit with the fresh strawberry flavor and not overly sweet…love, love, love keep your recipes coming!

    Reply

    • Natashas Kitchen
      January 2, 2020

      I’m so glad you enjoyed it, Amelia!

      Reply

    • Sana
      February 28, 2020

      Hi what can we use to replace mascrapone?
      Thanks

      Reply

      • Natashas Kitchen
        February 28, 2020

        Hi Sana, The mascarpone is key here – it stabilizes the whipped cream and makes this cheesecake taste like… a $10 slice at a fancy restaurant! You are more than welcome to use more cream cheese instead.

        Reply

  • joanne leahy
    December 29, 2019

    I made this the other day and it was such a big hit. So light and airy.
    Im making it again tomorrow swapping out the strawberries for baileys instead.
    Can’t wait to see how it turns out

    Reply

    • Natashas Kitchen
      December 30, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

    • viktorija
      January 26, 2020

      Hi. I have one more question. I want to make this cake out of the have portion. What size spring form should I use? Thank you.

      Reply

      • Natashas Kitchen
        January 27, 2020

        Hi Viktorija, are you asking if you can make half the recipe?

        Reply

  • angel
    December 5, 2019

    Hi natasha! Im so excited to try this recipe so I went to Wegmans to get the ingredients but i got confused with the mascarpone. is that cheese, custard? where can i find it? thanks

    Reply

    • Natashas Kitchen
      December 5, 2019

      Hi Angel, Mascarpone is essentially Italian cream cheese, but it’s made from whole cream. We purchase it at our local grocery store, If it is not by the cream cheese it may be by the fine cheeses in the deli. Or you can ask an associate to help you find some.

      Reply

      • angel
        December 6, 2019

        Thank you, Natasha!

        Reply

  • Yien
    November 27, 2019

    Delicious!!!!!! Easy to make. Not too sweet. Everyone loved it and it was gone within an hour!

    Reply

    • Natashas Kitchen
      November 28, 2019

      That’s so great! It sounds like you have a new favorite, Yien!

      Reply

  • Leah.H
    November 17, 2019

    This was easy, and very, very yummy! Thank you for sharing!

    Reply

    • Natashas Kitchen
      November 18, 2019

      I’m so glad you enjoyed that, Leah!

      Reply

  • Anh
    November 17, 2019

    Hi Natasha,
    Thank you so much for your wonderful recipe. I made it several times and my family really love it. Could you tell me what kind of piping tip you used ?

    Reply

    • Natashas Kitchen
      November 18, 2019

      Hi Anh, we use our favorite frosting tips that can be found here. I hope that helps.

      Reply

  • Mano
    November 14, 2019

    Hi Natasha
    Is whipping cream is same as the heavy cream?

    Reply

    • Natashas Kitchen
      November 15, 2019

      Hi Mano, there is whipping cream and heavy whipping cream. Heavy cream will whip better and hold its shape longer than whipping cream. I hope that helps.

      Reply

  • Margaret
    October 9, 2019

    I made this cake for a baby shower for a baby girl. My mom is allergic to gluten, so I found a crust recipe that’s made from almond flour. The cake was a big hit with everyone. I made it a day before and kept covered with plastic wrap in the refrigerator. The only problem I had that when I took the cake out there were puddles of liquid on top of my cake. I used paper towel to blot them. Did anyone else had this problem?

    Reply

    • Natashas Kitchen
      October 9, 2019

      I’m so glad you enjoyed that Margaret! I haven’t had that happen but I’d be more than happy to troubleshoot, it could be caused by condensation, the way it was wrapped, including moisture levels in your refrigerator.

      Reply

    • Natalya
      November 9, 2019

      Hey Natasha, do you think I can make this no bake cheesecake with blackberries?

      Reply

      • Natashas Kitchen
        November 9, 2019

        Hi Natalya, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

        Reply

  • Anastasia
    September 27, 2019

    Hi Natasha!
    Thank you so much for this great recipe. I wonder how many millilitres 1 cup contains?

    Reply

    • Natasha
      September 27, 2019

      Hi Anastasia, for liquid measurements 1 cup = 240 ml.

      Reply

    • Sophia
      January 10, 2020

      Hi natasha can I use sour cream instead of mascarpone ?

      Reply

      • Natasha
        January 10, 2020

        Hi Sophia, sour cream will be too loose and doesn’t help with firming up the cheesecake the way mascarpone does. Mascarpone helps to stabilize the entire mixture.

        Reply

        • Irma Vazquez
          February 13, 2020

          Hi Natasha!!!! What can I use instead of mascarpone? Can I use cream cheese & how much of it? It’s really hard for me to find it where I live.

          Reply

          • Natasha's Kitchen
            February 13, 2020

            Hi Irma, we love it with mascarpone but cream cheese should work!

  • Larry
    September 21, 2019

    Made this cake today. Turned out very well. I need to spray the bottom of the pan a little more.

    Reply

    • Natashas Kitchen
      September 21, 2019

      I’m glad you enjoyed it Larry!

      Reply

  • sharon toki
    September 13, 2019

    I usually only make baked cheese cakes but today i made this one, omg was amazing loved it!! i used a bit of ricotta as i didn’t have enough masapone and i used the wrong cream how ever it still turned out great.

    Reply

    • Natashas Kitchen
      September 14, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Sharon!

      Reply

      • Leah.H
        November 17, 2019

        This was easy, and very, very yummy! Thank you for sharing!

        Reply

        • Natashas Kitchen
          November 18, 2019

          I’m so glad you enjoyed it!

          Reply

  • Nolangie
    September 7, 2019

    Hello, I just put the cheesecake in the refrigerator but I do not have enough time. Could I finish it in the freezer?

    Reply

    • Natasha
      September 7, 2019

      Hi, I have frozen this cake before and it was great! It tasted like an ice cream cake.

      Reply

  • Maria Greer
    September 3, 2019

    Hi Natasha,
    I made your No Bake Strawberry cheese cake, which was wonderful. Can this be made with Raspberries, have you tried this variation? Would love to hear your input. Thank you

    Reply

    • Natashas Kitchen
      September 3, 2019

      Hi Maria, I think that would taste amazing, but I would strain the raspberries as well to get rid of the seeds. I hope you love it as the raspberry version.

      Reply

  • Christine
    September 1, 2019

    Hi, i used whipping cream instead of heavy cream. Mixture turned up a runny. I just left in the freezer. I am worrying that the cake will not set. Is there any way to save it? Will freezing it 4-6hrs help?

    Reply

    • Natasha
      September 1, 2019

      Hi Christine, that would probably be the best way to save it – turn it into an ice cream cake and also serve it chilled as an ice cream cake. It will still taste delicious.

      Reply

      • Nolangie
        September 7, 2019

        OMG! Reading this review I noticed I did the same thing. I just found whipping cream at the supermarket and thought that was it. What should I do?

        Reply

  • Diana
    August 26, 2019

    I made this a few weeks ago and it was bomb. I didn’t have trouble with curdling.

    Question: if I use frozen strawberries, how much should I use? What would be an equal sub?

    Reply

    • Natashas Kitchen
      August 27, 2019

      I Diana, I haven’t tested this with frozen but it should still work. You can use the same amount or slightly more per preference since I imagine they may shrink a bit post freezer.

      Reply

  • Donna
    August 10, 2019

    When I read the comments about the curdling I got nervous about making this but I didn’t have any issues. Haven’t tasted it yet. It’s for a family birthday party. I don’t see where to post a pic of mine though.

    Reply

    • Natashas Kitchen
      August 10, 2019

      I hope you love it, Donna! I look forward to your feedback.

      Reply

  • Anonymous
    August 8, 2019

    Unfortunately mine also curdled. Super dissappointing, but my question is- is it still safe to eat?

    Reply

    • Natashas Kitchen
      August 10, 2019

      bummer! I’m sorry to hear that! There was another person who reported the same thing and in their case it was not having the gelatin dissolved completely. Was yours dissolved? I wonder if it could be due to any substitutions or using a different kind of gelatin? Also, this step is very important to reduce the risk of curdling: “With mixer on med-low speed, gradually add gelatin and beat until well incorporated.”

      Reply

  • Tasha Conerly
    August 4, 2019

    Okay so I have tried this recipe twice now. The first time, like many other reviewers, mine completely curdled after adding the gelatin. Ended up being a huge waste of money. I just tried it again after looking at comments and watching the video 3 times and once again, curdled mess as soon as you add the gelatin. I believe the issue is that everything in the bowl is already room temp or chilled and you’re adding a hot liquid to it. Even putting a few tsps of gelatin at a time didnt help matters so I stopped before even half of my gelatin was in. Refusing to waste my money again, I slightly warmed my mixture in the microwave (20-25 secs or long enough to have everything break back down) and then added my gelatin. Poured it into the crust and now its setting in the fridge. I dont know much about gelatin, but I’m hoping that will help it to still set even though I warmed it up. Next time, I will let the gelatin fall to more of room temp before I try. The flavor of this is already amazing! Love your recipes and videos btw.

    Reply

    • Tasha Conerly
      August 4, 2019

      follow up: My cake did set which is great! The only issue my husband and I have with it is the consistency is not quite as cheesecakey as we would like, but the flavor is nice and the sugar is not overpowering. That may depend how sweet your strawberries are. Overall, good recipe! I only took a star off for the difficulty with the gelatin more than anything.

      Reply

      • Natashas Kitchen
        August 5, 2019

        Hi Tasha, the texture of this will be more creamy and not like a classic baked cheesecake. I’m happy you enjoyed this recipe!

        Reply

  • Jayshree
    July 31, 2019

    Can I Substitute Gelatin for Agar Agar Powder? If so, How much should I use?

    Reply

    • Natasha
      July 31, 2019

      Hi Jayshree, I honestly have not tried agar as a substitution in this recipe so I won’t be able to advise on that without testing it first.

      Reply

    • KIMBERLY PAYNE
      April 19, 2020

      Whole foods or any grocery with gourmet cheese section. It’s an Italian cream cheese.

      Reply

  • Alena
    July 13, 2019

    Hi, for some reason when I add the gelatin my mix curdles. any idea why that is happening? Already redid it twice and same thing. All ingredients are fresh and I followed all the steps exactly.

    Reply

    • Natasha
      July 13, 2019

      Hi Alena, Did you make sure the cream cheese was at room temperature? Was anything changed in the process or the way ingredients were added? Also, it could be an issue with the gelatin – make sure it is fully dissolved in water after microwaving (no lumps and clear looking) before adding it to the rest of the mixture. Also, make sure you mix until everything is well blended after adding the heavy whipping cream and everything should be mixed in right away after adding it. Lastly, be sure to use real lemon juice (not from concentrate) and blend right after adding it so it doesn’t cause the mixture to separate. I hope that helps!

      Reply

      • Roxy cortese
        July 23, 2019

        Me too I followed everything to a key huddled after I added the gelatin. It was clear free of lumps. I still out in fridge not sure if it can still be eaten if not a 28.00 failure of ingredients. Can’t afford to do agajn. I love in Puerto Rico were everything is expensive. Went to 3 stores to find mascarpone. You are my favorite recipe person. But I am nowcrying. I guess you can’t eat gurdled right?

        Reply

        • Natasha
          July 23, 2019

          Hi Roxy, bummer! I’m sorry to hear that! There was another person who reported the same thing and in their case it was not having the gelatin dissolved completely. Since yours was dissolved, I wonder if it could be due to any substitutions or using a different kind of gelatin? Also, this step is very important to reduce the risk of curdling: “With mixer on med-low speed, gradually add gelatin and beat until well incorporated.”

          Reply

          • Roxanne cortese
            July 23, 2019

            I did just that. But I put in fridge. Husband tasted it loved it. So I hope it’s ok to eat.

        • Nolangie
          September 7, 2019

          Hi Roxy, where did you find the heavy whipping cream in PR?

          Reply

          • Roxanne cortese
            September 9, 2019

            Sam’s club and pueblos

  • Janice
    July 8, 2019

    Wonderful-enjoyed by all. Very easy to make. Thanks!!!

    Reply

    • Natashas Kitchen
      July 8, 2019

      That’s so great! Thank you for sharing that awesome review with me!

      Reply

  • Dominika
    July 4, 2019

    Hi Natasha,
    I followed your recipe religiously (just like I always do :), but it looks like the cheese separated and there was liquid at the bottom of the bowl. What do do you think I did wrong that this happened?

    Reply

    • Natashas Kitchen
      July 6, 2019

      Hi Dominika, I haven’t had that separate before but it could be due to oversoftening the cream cheese beating it together. I’m more than happy to troubleshoot, did you make any changes to the recipe?

      Reply

  • Lianne
    July 1, 2019

    I made this and it was completely spectacular! I made my own mascarpone (easy). The flavour was sparkling with strawberry as promised, the texture was very cheesecake/mousse hybrid. It fed 8 adults and 4 children generously! What a winning recipe.

    Reply

    • Natasha
      July 1, 2019

      Way to go on making your own mascarpone!! That is awesome! What method did you follow? I’m so happy you loved the recipe and I’m smiling big reading your comment. Thank you!

      Reply

      • Eveline
        September 21, 2019

        Hey guys i just wanted to clear everyone up about the curdling issue.
        Once your gelatin is completly dissolved, you have to add a tablespoon of cream cheese mixture into you gelatin mixture and mix it up very quick. Once its mixed, slowly add more and more by tablespoons, mixing after every spoon added. When you have about 5 to 10 tbsps of cream cheese mixture in the gelatin bowl it is completly safe to add it to the big bowl with the cream cheese mixture. I have been taught this method by my mom and it has always worked out perfectly for me.
        It curdles up because of the sudden tempature change for the gelatin when you add it to the cream cheese right away.
        Good luck everyone and hope this helps.

        Reply

  • Barry W Ramer
    June 30, 2019

    Hi Natasha.. Double comment here. The final product was delicious and we enjoyed it very much. We found that that “cheesecake” was more like a Strawberry mousse than a cheesecake consistency and flavor. Yes, it was delicious but for cheesecake I will go back to your original recipe and perhaps with the gelatin to get it to setup quicker.
    Keep up your wonderful offerings, and a jumbo serving of thanks.

    Reply

    • Natashas Kitchen
      June 30, 2019

      I’m so happy you enjoyed that Barry. Thank you for sharing that with us! Yes since this is a no-bake cake the texture will be a little different and will not set like a standard cheesecake.

      Reply

  • Elizabeth
    June 27, 2019

    I can’t find the marscaponi in my grocery store can I substitute sour cream ?

    Reply

    • Natasha
      June 27, 2019

      Hi Elizabeth, I would try substituting with a second package of cream cheese instead of sour cream.

      Reply

  • Donna Richmond
    June 27, 2019

    Can wait to see what you come up with for this weekend’s cooking pleasure!

    Reply

    • Natashas Kitchen
      June 27, 2019

      Don’t forget to tune into our Youtube page on Friday!

      Reply

  • Donna Richmond
    June 27, 2019

    This cake 🎂 was fun to make. I had never worked with mascarponi prior to this recipe. I made the cake and took it to work. People liked it and said it was moose (haha) like. And refreshing for summer. Also made thos shrimp fajitas.. Major ir yum factor. Thanks

    Reply

    • Natashas Kitchen
      June 27, 2019

      That’s so awesome Donna! I’m so happy you enjoyed that!

      Reply

  • Nadia
    June 24, 2019

    Made this cake with high expectations and boy, this cake delivered YUMMM!!!! It is perfect, love all the creamy additions, mascarpone, heavy whip cream and cream cheese and the fresh berries take this cake to another level! The lemon is just right and the crust goes so well with the cske. My husband doesn’t like things too sweet while I love super sweet things but we both loved this cake! Thank you Natasha for another keeper 🙂

    Reply

    • Natashas Kitchen
      June 24, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Nadia!

      Reply

      • Nadia
        July 7, 2019

        Natasha, I made this cake again with raspberries(didn’t strain them) and 2 blocks cream cheese and an extra 1/3 cup sugar, half the lemon, no mascarpone this time because I didn’t have any. AND… it was just so good!!! My husband is requesting another cake asap already! Thank you for the versatile recipe!

        Reply

        • Natashas Kitchen
          July 8, 2019

          That’s when you know its good!! Thank you for that great review, Nadia!

          Reply

  • Monica Rauch
    June 24, 2019

    This cake looks amazing! Do you think the recipe could be doubled and prepared in a 9×13 pan?

    Reply

    • Natashas Kitchen
      June 24, 2019

      Hi Monica, I haven’t tested that in a 9×13 but I imagine that should work if you double it1

      Reply

  • Nelli
    June 23, 2019

    How long can this be stored in the freezer for?

    Reply

    • Natasha
      June 24, 2019

      Hi Nelli, I think it would keep best for up to a month (freshest results when thawing). If storing longer, you might wrap it in an extra layer of foil over the top of several layers of plastic wrap.

      Reply

  • Sherie
    June 22, 2019

    Have not tried this yet but I will everything I’ve made of yours has turned out great but here’s my question I’m not a big fan of gram cracker crust how about a short bread cookie crust?

    Reply

    • Natasha
      June 22, 2019

      Hi Sherie, thank you for that wonderful review. Yes a short bread cookie crust would work just as well. Feel free to swap out for your favorite cookie.

      Reply

  • Valentina
    June 21, 2019

    Looks amazing! Do you think I can substitute it with raspberries?

    Reply

    • Natasha
      June 22, 2019

      Hi Valentina, I think that would taste amazing, but I would strain the raspberries as well to get rid of the seeds. I hope you love it as the raspberry version.

      Reply

      • Barry W Ramer
        June 30, 2019

        We did the Raspberry version. Worked just the same. Also, if you have a Vitamix blender or equivalent, a couple minutes on HIGH pulverizes the seeds and saves straining. Enjoy.

        Reply

        • Natashas Kitchen
          June 30, 2019

          Thank you so much for sharing that Barry!

          Reply

  • Ina
    June 21, 2019

    Hi, Can I use farmer’s cheese instead of cream cheese for this recipe?

    Reply

    • Natasha
      June 22, 2019

      Hi Ina, I haven’t tried that substitution so I can’t say for sure how it would affect the consistency. If you experiment, let me know how it goes.

      Reply

  • Yelena
    June 21, 2019

    Hey Natasha this cheesecake looks beautiful.
    Do you think I can use cream cheese instead of mascarpone cheese?

    Reply

    • Natashas Kitchen
      June 21, 2019

      Hi Yelena, we love it with mascarpone but cream cheese should work!

      Reply

  • Toni
    June 21, 2019

    My kids really can’t stop eating this! It was so good!

    Reply

    • Natashas Kitchen
      June 21, 2019

      That’s so awesome Toni! I’m so happy you enjoyed that!

      Reply

  • Fletch
    June 21, 2019

    I have no idea yet how to make this recipe. I don’t even remember what it is. But I love the adorable creativity between you and your husband, lol.

    Reply

    • Natashas Kitchen
      June 21, 2019

      You’re so nice! Thank you for sharing that!

      Reply

  • Kristyn
    June 21, 2019

    This is seriously all I could eat all summer long!! It’s so smooth & creamy & so yummy!!

    Reply

    • Natashas Kitchen
      June 21, 2019

      Hey same here! Thank you for that awesome review Kristyn!

      Reply

  • Stephanie
    June 21, 2019

    This is the perfect summer dessert! It takes incredible and I don’t need to turn my oven on to use it!

    Reply

    • Natashas Kitchen
      June 21, 2019

      Yes! That is exactly why we love it for summer!

      Reply

  • Sara Welch
    June 21, 2019

    Wow! This looks like it came straight from the bakery window! I am excited to give this a try!

    Reply

    • Natashas Kitchen
      June 21, 2019

      Thank you for that aweomse review Sara! I hope you love this recipe!

      Reply

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