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!
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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!
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.
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.
- Oil a springform pan and line sides with parchment paper.
- Mix together graham cracker crumbs with butter and sugar and press into the bottom of springform and chill.
- Puree strawberries and strain. Discard the seeds.
- Beat together cream cheese and sugar. Blend in heavy cream then Mascarpone.
- Blend in strawberry puree then lemon juice.
- Bloom then melt gelatin and gradually beat into filling.
- Pour mixture over chilled crust, cover and refrigerate (or freeze).
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.
Must-Try Strawberry Recipes:
Calling all strawberry lovers! Try these strawberry recipes to get the most out of sweet, ripe summer strawberries.
- Strawberry Pretzel ‘Salad’ – most requested dessert!
- Strawberry Sauce – just 3 ingredients
- Mini Strawberry Cheesecakes – so easy and so good
- Strawberry Smoothie – creamy with banana
- Summer Strawberries & Cream – a childhood favorite
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
Ingredients
Ingredients for Graham Cracker Crust:
- 1 3/4 cups graham cracker crumbs , from 12 whole crackers
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter
Ingredients for No Bake Cheesecake:
- 1 lb strawberries
- 8 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:
- 1 cup heavy cream
- 2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 6 strawberries, halved
Instructions
- Oil the bottom and sides of a 9” springform and line the sides with 1-2 strips of parchment paper.
- 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.
- 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.
- 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.
- 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.
- Add 1 1/2 cups strawberry puree and 2 Tbsp lemon juice and blend until smooth.
- 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.
- Transfer cheesecake filling over the chilled crust, cover with plastic wrap and refrigerate at least 4 hours or overnight until completely chilled then serve with desired toppings.
How to Make Topping:
- Add heavy whipping cream to a large mixing bowl along with sugar and vanilla. Use an electric hand mixer to beat on medium/high speed for 2 minutes or until whipped and stiff peaks form. You need it firm enough to pipe but don't overbeat. Transfer to a piping bag with a large star tip and pipe puffs around the cheesecake. Top each puff with a halved or quartered strawberry if desired and serve.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
One question, would the measurements be different if it was made in a 9×13 inch pan?
Hi Mel! I’m sorry, I haven’t tested it in a different size pan to give those instructions and measurements. Please let us know if you experiment.
I made this recipe today and it was absolutely great! I could hardly wait the four hours to taste it. I like that it was not too sweet and that it was much lighter than a typical cheesecake. Natasha, your recipes have never failed me. I really enjoy watching your little videos.
Hi Carol! Thank you so much. I am happy you are enjoying the recipes. I appreciate the feedback.
Can you use strawberry jello instead on unflavored gelatin in recipe?
Hi Toni! It’s not quite the same. You can try my no-bake strawberry cheesecake if you want a strawberry-flavored one.
I made this last night and had some issues! The collar wouldn’t stick! So I decided to skip that and just sprayed it instead! I also had a hard time getting the strawberry purre to go through my mesh strainer!
It turned out great though! I love pink, and this is my first cheesecake recipe! I made it for a work potluck and I’m really proud of it! It looks super cute!!
Hi Faith! I’m glad you loved the recipe. You can always tag me on Instagram or Facebook if you want to share a picture of your creation. #natashaskitchen Thank you for the feedback!
I have just made No Bake
strawberry cheesecake for a group of 8 people – all loved it 😍 Will definitely make it again
Caroline from Sydney, Australia.
So glad it was a hit, Caroline!
I have made this before and it was a very good desert can I freeze slices of this desert. I will add all your recipes I have tried are simply wonderful and usually easy to make
Hi Arleen! Thank you, I’m glad you enjoy the recipe. See my notes in the blog above for instructions on freezing. 🙂
We’d prefer not to use gelatin. Is there a substitute for it?
I haven’t tried making this recipe without gelatin or an alternative so I’m not honestly sure how it would turn out. Let us know how it turns out if you experiment.
Agar-agar is a perfect, vegetarian, and available substitute for gelatine.
You can find it in the supermarket.
How to substitute with agar agar? I mean how much of it would you take for this cake?
Hi Natasha,
I don’t know what I did wrong. The gelatin doesn’t dissolve in the cream very well. The cream doesn’t look creamy after I mixed in the gelatin and became runny. I have tried this recipe for the 4th times and I always get the same result. The cream tastes so good but doesn’t look creamy like your.
Halle
Hi Halle, I wonder if it is the type of gelatin you are using? It’s hard to say without being there, but I recommend ensuring all of your ingredients are the same we use with no substitutions.
Hello Natasha!
I am interested in making this dessert.
What do you recommend for melting bloomed gelatin if microwave is not available?
Thank you!
Hi Therese! The Knox gelatin brand website has a great reference for all the different ways to bloom gelatin. I hope you love this recipe!
Hi Natasha,
I fresh strawberries we get in our country are very tart? Can i use frozen strawberries instead?
Hi Narissa! I haven’t tested this with frozen strawberries, 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.
Hi Natasha
This looks absolutely amazing!
I can’t wait to try it
Sorry Im a bit confused what to do with the cream🤔 In the video it shows you pouring it in as a liquid but your answer to a comment was to whip it till thick
Thanks for clarifying
Ann
Hi Ann, yes, you pour the cream into a bowl to beat it into a stiff peak mixture. See step #3 in the recipe: “In a separate mixing bowl, using a clean electric hand mixer, beat 1 1/4 cups heavy whipping cream until stiff peaks form (3-5 minutes on high speed).” I hope that helps!
This was fabulous!! Will this recipe also work for mini cheesecakes?
Hi Sherry! Glad you loved the recipe. I haven’t made this in miniature size but I think it would work fine.
hi is whip cream whipped when added or liquid thank you beautiful looking cake ???
Hi Jim! Be sure to use heavy whipping cream (not whipping cream) and you beat it from liquid form to be stiff (see step 3). 🙂
Natasha, I am also confused. The video will not come up for me so maybe you covered it there. I do not see instructions for making the topping. Planning to make this for Easter.
I’m talking about the Topping/Decor at the bottom of the ingredients using cream, sugar and vanilla.
Oh, I see now, I’m sorry for the confusion. I will try to get that updated in the notes. For now, I will attach the youtube video link here to see if you can pull it up that way, the instructions for the whipped topping start at 4 minutes into the video, YouTube link here. You will combine those ingredients and beat them on med-high speed for about 2mins until whipped and fluffy.
Hi Natasha, could you please post your recipe for lemon blueberry bread. I have made your lemon blueberry muffins, they are beyond awesome. I love all your posts and use many of your recipes. However, I cannot find the lemon blueberry bread.
Are you referring to this Lemon Blueberry cake recipe?
Just made it for Easter! Delicious… very light… but I have to confess that your original cheesecake is better… that was my favorite 😍
I had frozen raspberries from my last years harvest so I used those instead, and boy did it turn out wonderful!!! I ommited the lemon juice as the berries were tart enough! The color is fabulous and the taste even better 🙂
Thank you for a fabulous recipe!!!😘
You’re very welcome, Ladida! I’m so happy it was a hit!
Hi Natasha,
Amazing recipe thank you so much. I followed the recipe step by step and my cheesecake was set within 5 hours, despite not using firm cream cheese as we don’t have it in the UK or heavy cream. Tastes gorgeous had loads of compliments, I also used brownie Oreo’s for the base which complimented the strawberry cream amazingly . I just wish ml’s and or grams could be written into the recipes.
I’m so glad it all worked out, Sue! Thank you so much for sharing that with me!
Really delicious, light and Summery cheesecake, a showstopper of a cake!
I’m so happy you enjoyed that. Thank you for sharing that with us, Anne!
I made your no bake strawberry cheesecake and it was phenomenal… could take a pic because it went so fast!
My question to you is do you have a no bake lemon cheesecake recipe, would love to try it if you do
Thanks
Hi Maria, no worries about the pic. Feel free to share some pics of your creation on our Facebook page or group next time. I don’t have a recipe for that yet but thank you for your suggestion. I’ll try to add that to our list.
Can I substitute marscapone cheese for more cream cheese? Marscapone is expensive. Would it affect texture? Just want it to set.
Hi Amanda, 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.
Do you really have to strain the strawberries? Could you not just puree and put them in?
Hi Amanda! I do this to discard the seeds, resulting in a smooth cheesecake. If you’d like to skip this, I think it would be fine.
Hi! Looking forward to making this beauty of a cheesecake, but need to know how many GRAMS of graham crackers you use? I never have those on hand and use Petit Beurre cookies instead. Thanks so much.
Hi Monika, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
Made the strawberry cheesecake everything was good until I added the bloomed gelatin everything was clear and when mixing it turned lumpy with gelatin?
Hi Susan, I haven’t had that issue but did you make sure the gelatin was fully dissolved as described in the post above and also add gradually while mixing?
I wonder if you could adjust this to make mini-cheesecakes in muffin tins? Looks delish!
Hi Kathy, I think that’s going to work but I haven’t personally tested that to advise. I also have a recipe for Mini Strawbery Cheesecake if you’d like to try this one out instead.
Of course you can – and since it is no-bake, there are no adjustments…
Hi Nat I’m Sue from Malta. Can I use gelatin leaf instead of powder ?
Hi Sue, I haven’t tested using leaf to advise but I think it’s worth experimenting with! Feel free to do an experiment.
1 pouch is about 2 1/2 teaspoons (7g) unflavoured gelatine, so adjust accordingly.
Hi Nathsha, I Really Love Your No Bake Strawberry Cheesecake. It Was Worth Try,And I Love The Creamy Texture….Thanks For Sharing Such A Pleasant Up To The Mark Cheesecake….
Hi Analise, you are welcome. Great to hear that you loved this recipe.
I made this and it came out fantastic!!!! Everyone loved it!!! I sent you a photo to your web site. First cheesecake I ever made. My husband is the cheesecake maker…and he was very impressed!!!!!! Love everything you make!!!!
Hi Donna, that’s awesome! Thanks a lot for the great feedback, I’m glad everyone loved the cheesecake!
Could you make this with a chocolate cookie crust- or add chocolate in some other way?
Hi Kaleigh, I haven’t tried this with a chocolate crust, I have this Raspberry Apricot Cheesecake with Chocolate Crust you may try.
I have made this recipe several times. It is always a hit. I decided to experiment with a chocolate cookie crust. My husband and I agreed it was okay but not nearly as good as the graham wafer crust. Love Natasha’s recipes!
Thanks for sharing, Daphne!
I’m just curious. Can this also be considered as an Italian dessert?
I forgot to put lemon juice , would it impact the taste or texture ?
Hi Vishweta, the acidity in the lemon cuts the sweetness and balances the cake. If you try it without the lemon, I would love to know how you like that, but I haven’t tried that myself to advise. Vanilla may work also.
Hi,
I made this cake and it unfortunately I added hot gelatin to the cream mixture and the whole mixture became butter 😭😭
Didn’t know this as I’m new to baking and I follow your instructions blindly.
I just wanted to ask if I can use Agar agar instead of gelatin?
What should be the quantity of agar agar powder if I use that.
I’m planning to make this cake soon again and I’m sure this time it will be perfect.
Hi Mansi, 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.
I made this recipe yesterday but used raspberries. It is delicious!! Thanks for the awesome recipe!
You’re welcome! I’m so glad you enjoyed it, Carol!
Hi Natasha:) I love all your recipes and I’m Sure I will love this one as well.. was just wondering how long this cake can stand in the fridge ?:)
Thank you and this should be good for up to a week in the fridge.
Delicious! Thank you! Great recipe! The family loved it!
You’re welcome! I’m so happy you enjoyed it, Sarina!
I made this today for Easter tomorrow. All was great until I added the gelatin just as recipe states. Turned to large curd cottage cheese. Spent so much time following so carefully not sure where I went wrong. Yes, gelatin was dissolved. Maybe the warmth from being microwaved?
HI Zina, did you make sure to add it gradually with the mixer on?
This recipe is amazing and also works if you want to make a blueberry cheesecake, just switch out the strawberry jam for blueberry jam like I did. The strawberry jam recipe worked wonderfully for blueberry jam as well. 🙂
I’m so happy to hear that! Thank you for sharing your great review, Ashe!
Amazing! So addictive. Every recipe I’ve ever done from your website has been amazing.
I’m happy to hear that, Caitlin. Thank you for your wonderful review and feedback!
Mine curdled unfortunately and I’m terrified to try it again. It tasted so delicious before it curdled. It happened when I was adding in the gelatin. Perhaps I added it too soon. I have to go to the store to pick up more mascarpone but I definitely want to master this.
HI Alla, make sure all of your ingredients are at the correct temperatures as stated in the recipe card. Also, your gelatin should be completely dissolved before adding it and add it with the mixer on so it incorporates right away as you add it. I suggest watching the video again to make sure your process is the same.
I threw out the first cake and I tried it again. I even strained the gelatin this time. I felt like it was starting to curdle on me so I stopped adding the gelatin and unfortunately it didn’t last at the outside party and completely melted lol.
Love, love love this recipe. Very delicious, easy to make, your video is amazing. I followed exactly the recipe, that presentation is a bit different.
That’s so great, Joanne! I’m so glad you enjoyed this recipe!
Made this for July 4th and it was the hit of the day! So easy and delicious. Immediately began thinking of other flavors I could make. Mango, lemonade etc.
I’m so happy to hear this was a hit, Nellie! Thank you so much for sharing that with me.
Natasha can I remove the marcasite since I do have cream cheese but not marcasite cheese here in sri lanka thats why
Hi Asantha, are you referring to the mascarpone cheese? 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.
ok thanks i mispelled marcaspone
I changed my name to Ranuth
Made this for a summer cookout tonight! It was a hit. Light and delicious. The crust was the best part!! It decorates beautifully.
That’s just awesome! Thank you for sharing your wonderful review, Liz!
Hi Natasha,
When freezing, should I decorate the cake first with the whipped flowers and strawberry halves on top then wrap and freeze or this part done after I take it out to thaw?
Hi Maria, I would freeze it without the strawberries or whipped topping.
I made the original recipe the first time around, and it’s excellent. I baked the graham cracker crust, as I prefer the toasted nutty flavor of the grahams. Then I got to thinking about the 12 oz. of strawberry puree and it occurred to me that cans of juice concentrate are also 12 oz., the perfect cross-over. Cake #2 was lime. A 12 oz. can of limeade concentrate plus the zest and juice from one lime knocked it out of the park. Cake #3 was lemon, with a 12 oz. can of lemonade concentrate plus the zest and juice of one lemon. Outstanding! The bright “fresh squeezed” citrus flavors really pop! They make a very refreshing dessert.This cake could be made with any juice concentrate like orange, mango, etc. I also found that beating the filling on high speed once combined, will fluff up and lighten it.
I’m so happy to hear that! Thank you for sharing your great review, Jim!
I’ve wanted to make this cake for sooo long and when I finally did, all my strawberry cheesecake dreams really did come true!! Seriously, this cheesecake is fantastic. I served it to lunch company and they polished off almost the whole thing! It was super light and fluffy, but not weirdly buttery like how this kind of cheese cake can be sometimes. I think I’ll use more ripe strawberries next time to get an even more intense flavor and color. Thanks Natasha!
That’s just awesome! Thank you for sharing your wonderful review, Natasha!!
Hi Natasha , ive made this many times and it a crowd pleaser, however im from Ontario and we dont have our strawberries in season yet so alot of the strawberries arent as sweet, is there something i can do in the puree to make the strawberries a bit sweeter for the cake to be sweeter?
Hi Liz, I would add a little more sugar to compensate for tart strawberries.
This dessert was amazing! I used regular instead of heavy whipping cream for the cheesecake and it was fine. I saw some reviews about the strawberry flavor not being strong enough and I think you have to use good quality ripe strawberries.
Thank you for your great review, Yuri. So true, good quality strawberries would really enhance the flavor, thanks for sharing that with us!
Would I be able to substitute the strawberry for passion fruit puree? Do you think it could work?
Hi Lee, I haven’t tested that substitution to advise. If you happen to experiment, I would love to know how you like that.
Hi Natasha, i always watch your videos, i wonder if i can make this without the gelatin? 🙂
Thanks for always watching my videos, Valine. 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.
Wow what an AMAZING cheesecake!!! I have made this strawberry one but want to know if I can twist THIS recipe to make a plain cheesecake? With just some chocolate ganache on top 😉
I’m so glad you enjoyed it, Lee! I bet that could work. If you experiment, I would love to know how you like that.
How would I adjust this strawberry recipe to make a plain one?
Hi Lee, I would recommend making this recipe HERE.
A new family favorite! 5 stars!
That’s so great! It sounds like you have a new favorite!
Hi Natasha I’m a big follower. I’m from England what type of crackers can I use for the base?
Hi Anna, a shortbread cookie crust would work just as well. Feel free to swap out for your favorite cookie.
Digestive biscuits would work perfectly
Strawberry cheese cake absolutely superb.Very tasty every one loved it.
Perfect! I’m glad you loved this recipe, Chris.
Hello Natasha ♥
I’m planning to make this cheesecake very soon & I am wondering if gelatin is really needed? What does it bring to the cake’s texture? I wouldn’t want to have a Jell-o-ish texture.tyvm.
Hi Serge, 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.
Hi Natasha, thank you so much for sharing your recipes! I just baked this cake and everyone loved it! I was wondering if you can substitute the strawberries for blueberries?
So great to hear that! I imagine blueberries would also be great for this recipe.
Hey Natasha, I have been silently following and trying ur recipes … yum they all are … had a query regarding this one … is there any Substitute for mascarpone cheese … i am not getting it here … thanks in advance
Thank you, Sheenu. 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.
Hi Natasha, when freezing
It, do you take it out of the spring form pan or leave it in there? Thank you I’m advance! Love your stuff so much! Thank you for what you do!
Yes, that will work. 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.
Can I make this on a Thursday night to serve on a Saturday? I’m having an early Christmas and have so many dishes to make while still working 🙂
Hello May, yes you can make this ahead. You can check this portion in the recipe How to Freeze a No-Bake Cheesecake
I LOVED the recipe. I made it for thanksgiving this year and it was a hit. My friends who are not dessert people (imagine that) devoured it and said it was the best! It was a hit with everyone. I substituted strawberry with canned mango purée and added mango topping. It was so light and airy and not heavy like the regular cheesecake. Thank you Natasha. I tried your strawberry cake as well and that was a hit too. All your recipes are easy and delicious.
You’re welcome! I’m so happy you enjoyed it, Sony!
Hello!! Would this recipe work still if it was halved? Just wondering.
Thank you!!
Hi Jacquelyn, I imagine that should work. If you experiment I would love to know how you like that.
Yes it works. I make half recipe all the time. The only thing you have to watch is the gelatin in the microwave. If you heat it for 30 seconds it gets very hot. I heat it for less, until it dissolves.
Has anyone tried this with frozen strawberries?
Hi Stewart, I haven’t tested this with frozen strawberries, 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.
hi what can u add insead of gealtin
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.
How long can this freeze for? Want to make it ahead of time for thanksgiving. Thank you! Also loved your chicken sandwiches!
Hi Rose, 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.
love your recipes
I’m so glad you’re enjoying our recipes!
Mine curdled after I added lemon juice…not because of the gelatin…what do you suggest? is the lemon there to preserve the strawberries?
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.
Thank you!! you need to make a cook book!!!
Stay tuned! We have one in the works
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.
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?
I had the same reaction. I consider myself an above average home chef. I followed directions. Pretty straightforward and simple recipe. The texture was beautiful. The flavor was definitely lacking. After tasting the first slice I made a topping of pureed strawberries and sour cream hoping to redeem before it went in the trash. Really didn’t help.
Hi Christy, could it have been the strawberries? Winter strawberries aren’t quite as flavorful and I have had some pretty flavorless batches.
Hello,
Do you have chocolate cheesecake recipe?
Hi Cheryl, I don’t have that recipe available, I only have this Raspberry Apricot Cheesecake with Chocolate Crust.
love your kitchen
CAN YOU USE CUPCAKE PAN INSTEAD OF THE CAKE PAN?
Hi Kaysn, I have not tested this in cupcake format. If you happen to experiment please let me know how you like that
THANK YOU!!
My grandchildren loved this cheesecake so much my grandson wants one as a birthday cake. A very big thumbs up from Scotland xoxox
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
I just made this fabulous cheesecake tonight. O M G it’s so delicious.
Thanks for sharing 🙂
Super! Thanks for your excellent feedback, Carmen.
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
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.
Natasha: Just made the no-bake strawberry cheesecake today and as they say in New Orleans: DA BOMB!
Thank you so much for sharing that with me Larry! So happy to hear you’re enjoying this recipe!
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!
I love it when a crowd likes a recipe! That’s so great!
Can this recipe do without gelatin? Just wondering since the last time we used it, we didn’t like the jello texture. Thank you!!
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.
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!
Awww that’s the best! Thank you so much for sharing that with me Ian! I’m all smiles!
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.
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.
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…..
Hi Vicky, the 1/2 cup for 14 grams is correct. Make sure not to skip the microwaving step for blooming the gelatin.
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
Hi Valerie, the Knox gelatin brand website has a great reference for all the different ways to bloom gelatin.
Hi
Can I use Strawberry jelly instead of gelatin.
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.
Hi! can I substitute mascarpone cheese for cream cheese?
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.
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!
Hi Alina, that may work! If you test this in a stand mixer be sure to not over mix.
Thanks! Will do!
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
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.
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..
Hi Klau, was the gelatin completely dissolved and also make sure to add it gradually while mixing.
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!
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!
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 🙂
That is awesome to know, Michele. Thanks for your wonderful feedback, I love it!
Can you use gelatin sheets instead? If so, how much should I use?
Hello Sarah, sorry but I haven’t tested using gelatin sheets yet to advise.
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
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.
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.
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.
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.
How do you get it off the spring pan without ruining it?
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.
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?
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.
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.
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.
My hubby absolutely loved this cheesecake. I made it sugar free because he is diabetic. This is truly a keeper recipe!! TY
I’m so glad you were able to alter this for him! Thank you for sharing that great feedback with us!
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.
Hi Klau, I have not tested that to advise. If you experiment please let me know how you like that.
Delicious and easy to make had to adjust recipe to Australian measurements turned out pretty much perfect!
I’m so glad you enjoyed it, Jessica! Thank you for the wonderful review!
I added my gelatine as per directed, it wasnt hot when added and it unfortunately seemed to have split my cake
Hi Stephanie, I’m sorry to hear that. Did it appear the same or did you possibly use a different type of gelatin?
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!
That’s just awesome!! Thank you for sharing your wonderful review!
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?
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.
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!!
Sounds like a great plan. I’m sure she’s gonna love it!
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!
I’m so happy you enjoyed that. Thank you for sharing that with us!
On your no bake strawberry cheese cake. Can u subsute Triva Sugar for the regular sugar
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.
I did and it came out wonderful!
I’m so glad you enjoyed that Evelyn!
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?
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).
Tried it!!!! so delicious and easy to make!!!! the best in all your recipes is the confidence you give!!!!!
That’s just awesome, Ina! Thank you for that wonderful review!
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!
You’re welcome! I’m so glad you enjoyed that!
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.
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!
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.
That’s so awesome, Victoria! Thank you for sharing that awesome review!
I don’t have a microwave.
What else can I do?
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.
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
Thank you so much for sharing that with me Inna! That’s so great!
Natasha you are the best!! I love all your recipes.
Aww that’s the best! Thank you for sharing that with us!
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?
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.
Really?! Mine was so soft!
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
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?
Thanx for replying. Not really just gelatine did not bloom like yours but i did wait for 5 min
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…
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.
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!!
Hi Marlene thanks for your suggestion. I’ll make sure to add that to the list.
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.
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.
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.
Hi Yuri! Thank you for that great feedback! I’m so glad you enjoyed this recipe.
Question where did u get masacapoin ?
Hi Valentina, we purchased it at our local grocery store.
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!
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.
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!
Thank you so much for getting back with that feedback, Viktorija! I’m so glad you enjoyed that.
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!
I’m so glad you enjoyed it, Amelia!
Hi what can we use to replace mascrapone?
Thanks
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.
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
That’s so great! It sounds like you have a new favorite!
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.
Hi Viktorija, are you asking if you can make half the recipe?
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
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.
Thank you, Natasha!
Delicious!!!!!! Easy to make. Not too sweet. Everyone loved it and it was gone within an hour!
That’s so great! It sounds like you have a new favorite, Yien!
This was easy, and very, very yummy! Thank you for sharing!
I’m so glad you enjoyed that, Leah!
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 ?
Hi Anh, we use our favorite frosting tips that can be found here. I hope that helps.
Hi Natasha
Is whipping cream is same as the heavy cream?
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.
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?
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.
Hey Natasha, do you think I can make this no bake cheesecake with blackberries?
Hi Natalya, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Hi Natasha!
Thank you so much for this great recipe. I wonder how many millilitres 1 cup contains?
Hi Anastasia, for liquid measurements 1 cup = 240 ml.
Hi natasha can I use sour cream instead of mascarpone ?
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.
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.
Hi Irma, we love it with mascarpone but cream cheese should work!
Made this cake today. Turned out very well. I need to spray the bottom of the pan a little more.
I’m glad you enjoyed it Larry!
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.
I’m so happy you enjoyed that. Thank you for sharing that with us, Sharon!
This was easy, and very, very yummy! Thank you for sharing!
I’m so glad you enjoyed it!
Hello, I just put the cheesecake in the refrigerator but I do not have enough time. Could I finish it in the freezer?
Hi, I have frozen this cake before and it was great! It tasted like an ice cream cake.
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
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.
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?
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.
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?
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?
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.
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.
I hope you love it, Donna! I look forward to your feedback.
Unfortunately mine also curdled. Super dissappointing, but my question is- is it still safe to eat?
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.”
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.
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.
Hi Tasha, the texture of this will be more creamy and not like a classic baked cheesecake. I’m happy you enjoyed this recipe!
Can I Substitute Gelatin for Agar Agar Powder? If so, How much should I use?
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.
Whole foods or any grocery with gourmet cheese section. It’s an Italian cream cheese.
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.
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!
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?
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.”
I did just that. But I put in fridge. Husband tasted it loved it. So I hope it’s ok to eat.
Hi Roxy, where did you find the heavy whipping cream in PR?
Sam’s club and pueblos
Wonderful-enjoyed by all. Very easy to make. Thanks!!!
That’s so great! Thank you for sharing that awesome review with me!
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?
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?
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.
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!
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.
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.
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.
I can’t find the marscaponi in my grocery store can I substitute sour cream ?
Hi Elizabeth, I would try substituting with a second package of cream cheese instead of sour cream.
Can wait to see what you come up with for this weekend’s cooking pleasure!
Don’t forget to tune into our Youtube page on Friday!
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
That’s so awesome Donna! I’m so happy you enjoyed that!
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 🙂
That’s just awesome!! Thank you for sharing your wonderful review Nadia!
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!
That’s when you know its good!! Thank you for that great review, Nadia!
This cake looks amazing! Do you think the recipe could be doubled and prepared in a 9×13 pan?
Hi Monica, I haven’t tested that in a 9×13 but I imagine that should work if you double it1
How long can this be stored in the freezer for?
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.
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?
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.
Looks amazing! Do you think I can substitute it with raspberries?
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.
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.
Thank you so much for sharing that Barry!
Hi, Can I use farmer’s cheese instead of cream cheese for this recipe?
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.
Hey Natasha this cheesecake looks beautiful.
Do you think I can use cream cheese instead of mascarpone cheese?
Hi Yelena, we love it with mascarpone but cream cheese should work!
My kids really can’t stop eating this! It was so good!
That’s so awesome Toni! I’m so happy you enjoyed that!
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.
You’re so nice! Thank you for sharing that!
This is seriously all I could eat all summer long!! It’s so smooth & creamy & so yummy!!
Hey same here! Thank you for that awesome review Kristyn!
This is the perfect summer dessert! It takes incredible and I don’t need to turn my oven on to use it!
Yes! That is exactly why we love it for summer!
Wow! This looks like it came straight from the bakery window! I am excited to give this a try!
Thank you for that aweomse review Sara! I hope you love this recipe!