Strawberry Cheesecake

  • 10 grams (0.35 ounces) gelatin
  • 150 grams (5.3 ounces) butter
  • 250 grams (8.8 ounces) shortbread cookies
  • 200 milliliters (6.76 fluid ounces) cream (33%)
  • 4 tablespoons (32 grams) powdered sugar
  • 250 grams (8.8 ounces) cream cheese
  • 100 grams (3.5 ounces) strawberry jam
  • 300 grams (10.6 ounces) strawberries


  • Blender or Food Processor

    An essential tool for turning your shortbread cookies into fine crumbs, ensuring a smooth and sturdy crust.

  • Split Form or Pastry Ring (18-20cm)

    These will give your cheesecake its perfect round shape and make it easier to remove once set.

  • Mixing Bowls

    You'll need at least three—one for whipping cream, one for mixing the cheese, and one for the gelatin.

  • Whisk or Electric Mixer

    A whisk for a good workout or an electric mixer for convenience, both work to achieve the perfect creamy texture.

  • Refrigerator

    Critical for setting your cheesecake layers, making sure everything holds together beautifully.


Step 1

1. Soak the gelatin in 50 milliliters (1.7 fluid ounces) of water. Ensure the gelatin fully blooms for a smooth consistency.

Step 2

2. Melt the butter. Use low heat to avoid burning the butter.

Step 3

3. Grind the cookies into crumbs using a blender or a food processor.

Step 4

4. Mix the cookie crumbs with the melted butter until well combined.

Step 5

5. For the crust, use a springform pan or a pastry ring with a diameter of 18-20 cm (7-8 inches).

Step 6

6. Press the cookie mixture firmly into the bottom of the mold.

Step 7

7. Place the mold in the fridge to set. Chilling for at least 30 minutes helps the crust to hold together.

Step 8

8. Heat the gelatin slightly until it dissolves, then let it cool slightly. Stir continuously for an even consistency.

Step 9

9. Whip the cream with the powdered sugar until soft peaks form.

Step 10

10. Add the cream cheese to the whipped cream and whip on the lowest speed until smooth and creamy.

Step 11

11. In a thin stream, pour the dissolved gelatin into the cream mixture while continuing to whip.

Step 12

12. Spread the creamy mixture over the cookie base, smoothing the top.

Step 13

13. Refrigerate the cheesecake for at least 1 hour to set. Overnight refrigeration yields the best results.

Step 14

14. Spread the strawberry jam evenly over the set cheesecake, then refrigerate until fully stabilized (at least 3 hours).

Step 15

15. Cut the strawberries into halves or quarters and decorate the top of the cheesecake.

Step 16

16. Slice and serve. Use a hot knife for clean slices.


This strawberry cheesecake is a showstopper at any gathering, but how you serve it can make or break the experience. For a classic touch, pair it with a dollop of whipped cream on the side and a sprig of mint on top. If you're hosting a summer picnic, serve it chilled with an assortment of fresh berries and a drizzle of strawberry syrup for a refreshing twist. Feeling indulgent? A scoop of vanilla ice cream transforms this cheesecake into the ultimate dessert. Don't be afraid to get creative—whether it's a birthday, a backyard barbecue, or an elegant dinner party, this cheesecake fits right in.


For those who need a gluten-free option, simply substitute gluten-free shortbread cookies for the crust. The rest of the recipe remains the same, offering all the deliciousness without the gluten. Vegans, rejoice! Swap the cream for coconut cream, use vegan butter and cream cheese, and choose agar-agar instead of gelatin. Be sure to use a vegan-friendly strawberry jam as well. These modifications will let you enjoy this treat while keeping to your dietary preferences.


  • Why is my cheesecake not setting?

    Make sure your gelatin is fully dissolved before adding it to the mix, as undissolved gelatin can prevent setting.

  • Can I use a different type of cookie for the crust?

    Yes, you can substitute with graham crackers or even chocolate wafers for a different flavor profile.

  • Can I make this recipe ahead of time?

    Absolutely! This cheesecake can be made a day in advance, making it perfect for stress-free entertaining.

  • How do I achieve a smooth cheesecake filling without lumps?

    Ensure all ingredients are at room temperature before mixing, and whip at a low speed to avoid introducing air bubbles.

  • How can I prevent my cheesecake from cracking?

    Avoid over-whipping the batter and let the cheesecake set slowly in the refrigerator to prevent cracks.

  • Can I use fresh strawberries in the filling?

    Yes, you can fold in chopped fresh strawberries into the filling, but be aware that they may release some liquid, affecting the set of the cheesecake.

Nutrition facts

Strawberry no-bake cheesecake
Recipe Yield:8 servings
Calories:350-400 calories per serving
Calories (Min - Max):350 - 400
Total Fat:25g
Saturated Fat:15g
Total Carbohydrate:30g
Total Sugars:18g