Strawberry No Bake Cheesecake Pie Recipe

Graham cracker crumbs: Crushed graham crackers used to form the pie crust.

Melted butter: Helps bind the graham cracker crumbs together to form the crust.

Cream cheese: The main component of the cheesecake filling, providing a rich and creamy texture.

Powdered sugar: Adds sweetness to the cheesecake filling without the graininess of granulated sugar.

Vanilla extract: Enhances the flavor of the cheesecake filling.

Heavy whipping cream: Whipped to add lightness and volume to the cheesecake filling.

Strawberries: Fresh and sliced, used as a topping for the cheesecake.

Strawberry jam: Slightly warmed and drizzled over the strawberries for added sweetness and shine.

To ensure a perfectly smooth and creamy filling for your cheesecake, make sure the cream cheese is fully softened before beating it with the powdered sugar and vanilla extract. This will help avoid any lumps in the mixture. Additionally, when whipping the heavy cream, use a chilled bowl and beaters to achieve stiff peaks more efficiently. Gently folding the whipped cream into the cream cheese mixture will maintain the airy texture, giving your cheesecake a light and fluffy consistency.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and flavor profile, making them a great alternative.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar binding effect and adds a subtle coconut flavor.

• softened cream cheese - Substitute with mascarpone cheese: Mascarpone is creamy and rich, offering a similar texture and taste.

• powdered sugar - Substitute with granulated sugar: Granulated sugar can be used, but it may slightly alter the texture. Powdered sugar can be made by blending granulated sugar until fine.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the cheesecake.

• cold heavy whipping cream - Substitute with coconut cream: Coconut cream can be whipped to a similar consistency and adds a hint of coconut flavor.

• hulled and sliced fresh strawberries - Substitute with fresh raspberries: Raspberries offer a similar tartness and vibrant color.

• strawberry jam - Substitute with raspberry jam: Raspberry jam provides a similar sweetness and consistency, with a slightly different berry flavor.

• To keep your strawberry no bake cheesecake pie fresh and delightful, store it in the refrigerator. Cover the pie dish with plastic wrap or aluminum foil to prevent it from absorbing any unwanted odors from other foods in the fridge. This will keep your dessert fresh for up to 3-4 days.

• If you plan to enjoy your cheesecake later, freezing is a great option. First, ensure the pie is fully set by refrigerating it for at least 4 hours. Once set, wrap the entire pie, including the dish, tightly with plastic wrap, followed by a layer of aluminum foil. This double wrapping helps to prevent freezer burn and maintain the dessert's creamy texture.

• For individual servings, slice the cheesecake into portions before freezing. Place each slice on a baking sheet lined with parchment paper and freeze until solid. Once frozen, wrap each slice in plastic wrap and store them in a freezer-safe bag or container. This method allows you to thaw only the amount you need, keeping the rest perfectly preserved.

• When you're ready to indulge in your frozen cheesecake, transfer it to the refrigerator to thaw overnight. This slow thawing process helps maintain the dessert's creamy consistency. If you're in a hurry, you can let it sit at room temperature for about 30 minutes, but be mindful not to leave it out too long to avoid any texture changes.

• For an extra touch of freshness, add the strawberries and drizzle the strawberry jam just before serving. This ensures the fruit remains vibrant and the jam retains its glossy finish, making your cheesecake look as good as it tastes.

• First, remove the strawberries and any strawberry jam topping from the cheesecake to prevent them from becoming soggy or overly warm during the reheating process.
• Preheat your oven to 275°F (135°C). This low temperature will help gently warm the cheesecake without altering its texture.
• Place the cheesecake on an oven-safe dish. Cover it loosely with aluminum foil to prevent the top from drying out.
• Heat the cheesecake in the oven for about 10-15 minutes. Check it periodically to ensure it doesn't get too warm, as you want it just slightly above room temperature.
• While the cheesecake is reheating, warm the strawberry jam in a small saucepan over low heat or in the microwave for about 10-15 seconds until it becomes pourable.
• Once the cheesecake is warmed, remove it from the oven and let it sit for a couple of minutes to cool slightly.
• Reassemble the strawberries on top of the cheesecake and drizzle the warmed strawberry jam over them.
• Serve immediately to enjoy the cheesecake at its best texture and flavor.

• Mixing bowl: You will need a mixing bowl to combine the graham cracker crumbs and melted butter for the crust.

• Pie dish: A pie dish is essential for forming and holding the crust and filling.

• Electric mixer: An electric mixer is useful for beating the cream cheese, powdered sugar, and vanilla extract until smooth.

• Spatula: A spatula will help you fold the whipped cream into the cream cheese mixture gently.

• Whisk: A whisk is needed to whip the heavy cream until stiff peaks form.

• Refrigerator: The refrigerator is necessary to set the cheesecake for at least 4 hours.

• Knife: A knife is used to hull and slice the fresh strawberries.

• Microwave: A microwave can be used to warm the strawberry jam slightly before drizzling.

• Measuring cups: Measuring cups are essential for accurately measuring the graham cracker crumbs, powdered sugar, and heavy whipping cream.

• Measuring spoons: Measuring spoons are needed to measure the vanilla extract.

Prepare the crust ahead: Combine graham cracker crumbs and melted butter in advance and store in the fridge to save time on the day of preparation.

Use a food processor: Quickly blend cream cheese, powdered sugar, and vanilla extract until smooth, saving time on manual mixing.

Chill the bowl and beaters: Place the bowl and beaters in the freezer for 10 minutes before whipping heavy cream to speed up the process.

Pre-slice strawberries: Hull and slice fresh strawberries ahead of time and store them in an airtight container in the fridge.

Microwave the jam: Warm the strawberry jam in the microwave for a few seconds to make drizzling easier and quicker.