No-Bake Strawberry Cheesecake

This traditional, no-bake strawberry cheesecake with a Rosé jelly topping is a delicious summer cake made with cream cheese, mascarpone, and a biscuit base. A winning combination in my books!

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Why you’ll love this strawberry cheesecake recipe

• Easy no-bake cheesecake, 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.
• Vanilla cookies – You can also opt for graham crackers mixed with melted butter 2 tbsp of powdered sugar to make a traditional graham cracker 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.
• Wine – If you want to make this cake alcohol-free use grape juice, puréed strawberries, or your favorite jello mix. You can also use a non-alcoholic 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.

Variations

Strawberry 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 such as these mini rose cheesecake tarts.

Summer fruits: While I love the pairing of fresh strawberries and Rosé wine, use other seasonal summer fruits like blueberries, raspberries, or peaches.

Step by step: strawberry cheesecake

Base and cheese layers

1. Before you get started, prepare a 9-inch springform pan or cake ring by lining the bottom and sides with parchment paper.
2. Make the base by placing the vanilla cookies in a food processor or plastic resealable bag. Add melted butter to the cookie crumbs and stir until the everything is coated.
3. 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.
4. 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.
5. 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.

Rosé jelly layer

1. Add the gelatine powder to 1/4 cup of Rosé and let it sit on the top to “bloom” for 5 minutes.
2. 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.
3. Mix the gelatin powder with 125ml of heated Rosé wine.
4. Add the Rosé gelatine mixture to the warm Rosé, and stir on low heat until fully dissolved. You don’t want lumps!
5. 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.
6. Transfer it to the fridge until set for a minimum of 1 hour.

Serving

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.

Enjoy responsibly

Please remember that this Rosé cake contains alcohol from the wine, so consume it responsibly and don’t serve it to minors.

FAQ

Related recipes

For more cheesecakes check out the following recipes:

• Baked German cheesecake
• Blueberry torte
• Mini rose cheesecake tarts