Learn how to make this beautiful and delicious no-bake fresh Strawberry Rosé Cake. This traditional German strawberry cake with a jelly topping is an easy recipe made with cream cheese, mascarpone, and a biscuit base. A winning combination! This 30-minute hands-on, no-bake cheesecake makes the perfect spring and summer time Rosé birthday cake or an easy yet elegant dessert for your next gathering.
Why you’ll love this recipe
- Easy no-bake cake, no need to switch on the oven on a hot day.
- Insta-worthy cake, perfect for spring and summer garden parties, Mother’s Day, or bridal showers.
- Extremely versatile – swap fresh strawberries for other summer fruit.
Ingredients and substitutions
- Butter – Unsalted melted butter to help form the graham cracker crust. You can also use salted butter.
- Graham crackers – Crushed Graham crackers mixed with melted butter make a sweet and slightly salted crust.
- Cream cheese – It’s best to soften the cream cheese before baking so it’s easier to work with. Soften for 30 minutes at room temperature or using a microwave before making the dish.
- Mascarpone – Mascarpone cheese adds richness and creaminess to the cheesecake filling. Make sure to soften to help eliminate chunks.
- Powdered sugar – A smooth sugar that doesn’t disrupt the texture but sweetens the filling.
- Vanilla extract – Enhances the flavor of the other ingredients while also leaving a satisfying vanilla taste.
- Lemon zest – Lemon zest will give this recipe a tangy lemon taste, it pairs great with the other ingredients without being overpowering.
- Strawberries – Use rinsed and sliced strawberries for the top of the cake. Cut them lengthwise into thick slices.
- Rosé wine – See the variations sections to make this non alcoholic, or to use a different wine.
- Sugar – White granulated sugar is needed to help sweeten the fresh strawberries and wine.
- Gelatin powder – Gelatin powder is used to make the jelly strawberry topping of the cake. It sets the wine jelly making it a great topping. You can use gelatin sheets as well.
How to make Strawberry Rosé Cake
Base and cheese layers
- Before you get started, prepare a 9-inch springform pan or cake ring by lining the bottom and sides with parchment paper.
- Make the base by placing the graham crackers in a food processor or plastic resealable bag. Add melted butter to the graham cracker crumbs and stir until the crumbs are coated.
- Once resembling wet sand, press the mixture evenly onto the base of the baking tin. Place it into the fridge to cool while you’re preparing the cheesecake layer.
- Combine the softened cream cheese and mascarpone cheese in a large mixing bowl. Using a hand mixer, blend them together until smooth and creamy. Gradually add the powdered sugar while continuing to mix. Stir in the vanilla extract and the lemon zest.
- Spoon the cheesecake mixture onto your prepared graham cracker crust in an even layer. Let it set for a minimum of 2 hours in the refrigerator.
Strawberry Rosé jelly layer
- Add the gelatine powder to 1/4 cup of Rosé and let it sit on the top to “bloom” for 5 minutes.
- Gradually stir in the granulated sugar into the remaining Rosé until it’s completely dissolved on low heat. Add more sugar if it’s not sweet enough for your taste preferences.
- Mix the gelatin powder with 125ml of heated Rosé wine.
- Add the Rosé gelatine mixture to the warm Rosé, and stir on low heat until fully dissolved. You don’t want lumps!
- Add thick strawberry slices on top of the cheesecake layer in a circular pattern. Pour the Rosé jelly over the strawberries. Use a sieve if you have any lumps or foam.
- Transfer it to the fridge until set for a minimum of 1 hour.
- Soften the cream cheese for about 30 minutes at room temperature or heat it in a microwave in short intervals.
- Don’t over mix: To help the cheese layer have a smooth texture be sure to mix the ingredients well until smooth but do not over mix it or it will get too runny.
- Wait chill times: Don’t rush the process. Be sure to wait chill times to make sure the cake and the jelly top are set properly. If you rush it, the cake won’t work and won’t look as beautiful.
The following variations allow you to adapt the Strawberry Rosé Cake to suit your dietary and taste preferences. This will allow you to make the cake to your own needs and preferences:
Strawberry and Rosé sheet cake: Instead of using a round pan, make this into a small sheet cake by placing the graham cracker crust mixture on the bottom of an 8×8 pan or sheet pan. Then make and assemble as the recipe instructs.
Single-serve: This would make a great single serve dessert for a bridal shower, or garden party. Place the graham cracker crust on the bottom of single-serve ramekins and make individual cakes.
Summer fruits: While I love the pairing of fresh strawberries and Rosé wine, use other seasonal summer fruits like blueberries, raspberries, and peaches.
Alcohol-free: If you need to make this alcohol-free use grape juice, puréed strawberries, or your favorite jello mix. You can also use a non-alcoholic wine.
Different wine: If you don’t have any Rosé on hand, you can easily use a different wine to make this summer cake. I suggest using pinot gris instead.
Serve this delicious cake topped with homemade German whipped Cream or with mascarpone cream. Both of these creams pair perfectly with the sweet and fruity no-bake cheesecake. They add a subtle creamy taste enhancing the flavor of the cake without masking the tastes you love.
Add a generous drizzle of homemade Rosé syrup for some extra flavor. Naturally serve with a glass of your favorite Rosé.
Please remember that this Rosé cake contains alcohol from the wine, so consume it responsibly and don’t serve it to minors.
Yes, you can make a non-alcoholic version by using non-alcoholic rosé or substituting it with strawberry or grape juice.
Store the cake in an airtight container in the refrigerator to keep it fresh. It’s best consumed within 3 days.
Yes, you can prepare the cake up to 2 days in advance. In fact, you’ll want to make this cake in advance so you allow for it to set properly.
Fresh Strawberry Rosé Cake
- 1 1/2 cups crushed Graham crackers
- 6 tbsp melted butter
- 8 ounces cream cheese
- 12.5 ounces mascarpone
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
Strawberry Rosé Jelly
- 2 cups Rosé wine
- 4 tbsp sugar
- 1 tbsp gelatine powder
- 1 cup strawberries
- Prepare a 9-inch springform pan by lining the bottom and sides with parchment paper.
- Place the graham crackers in a food processor or a resealable plastic bag and crush them into fine crumbs. Transfer them to a medium bowl.1 1/2 cups crushed Graham crackers
- Add the melted butter and stir well until all the crumbs are coated and the mixture resembles wet sand.6 tbsp melted butter
- Press the mixture evenly onto the base of the baking tin. Use the back of a spoon or an offset spatula to press the crumbs firmly into the bottom of the baking pan. Place it into the fridge to cool while you're preparing the cheesecake layer.
- Make sure the cream cheese is at room temperature to ensure a smooth filling. You can leave it out for about 30 minutes or use a microwave in short bursts to soften it without melting it.8 ounces cream cheese
- In a mixing bowl, start by mixing the softened cream cheese only using a hand mixer or whisk. Add the mascarpone cheese and blend them together until smooth and creamy. Gradually add the powdered sugar while continuing to mix. Stir in the vanilla extract and the lemon zest.12.5 ounces mascarpone, 1/2 cup powdered sugar, 1 tsp vanilla extract, 1 tsp lemon zest
- Once everything is well combined, spoon it onto your prepared graham cracker crust in an even layer. Transfer it to the fridge for a minimum of 2 hours to set.
Rosé Jelly Layer
- Add the gelatine powder to 1/4 cup of Rosé and let it sit on the top to "bloom" for 5 minutes. The granules will absorb the Rosé and swell, becoming soft. Mix afterwards.
- In a saucepan, pour in the remaining Rosé wine. Heat it over medium-low heat until it becomes warm but not boiling.2 cups Rosé wine, 4 tbsp sugar
- Gradually stir in the granulated sugar into the warm Rosé. Continue stirring until the sugar is completely dissolved. Taste the mixture and adjust the sweetness to your liking by adding more sugar if needed.
- Add the gelatine Rosé mix to the heated Rosé-sugar mixture on low heat while mixing. Stir until fully combined and the gelatine is fully dissolved. Make sure to not boil the mixture.
- Wash, dry, and de-head the strawberries and slice them thickly lengthways. Arrange them on top of the cheesecake layer in a circular pattern.1 cup strawberries
- Pour the Rosé jelly over the strawberries. Use a sieve to avoid any lumps or foam. Pour slowly to prevent the strawberries from floating around. Transfer it to the fridge until set for a minimum of 1 hour.