Dreamy No-Bake Strawberry Cheesecake: Layers of Vanilla Bean Bliss
Indulge in the ultimate warm-weather dessert with this extraordinary No-Bake Strawberry Cheesecake! Featuring a buttery homemade graham cracker crust, luscious layers of creamy vanilla bean and vibrant strawberry cheesecake, all crowned with a delicate, homemade vanilla bean whipped cream. It’s an effortlessly elegant treat that promises to impress.
This recipe and post were developed in collaboration with Nielsen-Massey Vanillas, for which I received compensation. All opinions expressed are genuinely my own.
Prepare to be absolutely captivated by this no-bake strawberry cheesecake recipe. My excitement to share it with you is immeasurable! Not only is this dessert a visual masterpiece with its stunning, distinct layers, but the homemade vanilla bean whipped cream alone is truly exceptional. Seriously, I’m tempted to dollop it on everything, or simply enjoy it straight from the bowl with a spoon!
A significant part of my enthusiasm for this recipe stems from its incorporation of Nielsen-Massey Vanillas. For anyone passionate about baking, Nielsen-Massey is, without a doubt, my go-to and absolute favorite vanilla brand. Their commitment to quality and rich flavor profiles consistently elevates any dish, and this cheesecake is a testament to that.
This delightful journey into no-bake perfection begins with a quick and easy homemade graham cracker crust. In my recent obsession with creating beautifully layered desserts, I envisioned a dual-layer cheesecake experience: a velvety vanilla bean layer perfectly complemented by a bright, fruity strawberry cheesecake layer. While the instructions might appear extensive at first glance, don’t be discouraged! Many ingredients are cleverly reused across different sections, streamlining the process more than you might expect. I assure you, this no-bake cheesecake is surprisingly simple to assemble; the extra steps primarily contribute to achieving those gorgeously defined layers that make this dessert so special. And trust me, the minimal additional effort is absolutely worth every bite.
For the exquisite vanilla bean layer, I reached for Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste, and the results are nothing short of AMAZING. This Pure Vanilla Bean Paste is incredibly convenient to have in your pantry, instantly infusing your desserts with deep, complex vanilla flavor and those characteristic, beautiful specks of vanilla bean. It’s a game-changer! I frequently swap out vanilla extract in my vanilla cupcake recipe for this paste, and I use it in the frosting too, because its phenomenal flavor profile truly shines through in every element.
The vibrant strawberry layer benefits immensely from Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract, combined with fresh strawberry puree. Their Madagascar Bourbon Pure Vanilla Extract is renowned for its sweet, creamy notes and velvety after-tones, making it an outstanding all-purpose vanilla. Its versatility is something I deeply appreciate, as it’s perfectly suited for enhancing any sweet or savory creation, bringing a sophisticated depth of flavor that’s simply unmatched. This blend of vanilla and fresh strawberries creates a harmonious and unforgettable taste experience in every bite of this layered no-bake masterpiece.
Essential Ingredients for Your No-Bake Strawberry Cheesecake
Crafting this homemade strawberry cheesecake is a straightforward process, and you’ll find that several key ingredients are cleverly utilized in both the strawberry and vanilla cheesecake layers, simplifying your grocery list. Here’s a detailed look at what you’ll need to create this show-stopping no-bake dessert:
- Graham Crackers: The foundation of our cheesecake. You’ll need approximately 9 full sheets of graham crackers, which, when finely crushed, yield about 1 and 1/4 cups of crumbs. If you prefer convenience, store-bought graham cracker crumbs are an excellent alternative. The buttery, slightly sweet flavor of the graham cracker crust provides the perfect contrast to the creamy filling.
- Brown Sugar: A touch of brown sugar is incorporated into the crust to lend a subtle sweetness and a wonderfully rich, caramel-like undertone. This complements the graham crackers beautifully and adds another layer of flavor.
- Unsalted Butter: Always opt for unsalted butter when baking, as the salt content in salted butters can vary significantly between brands, potentially impacting the overall taste balance of your dessert. Melted butter acts as the binding agent for the graham cracker crumbs, creating a firm and flavorful crust.
- Unflavored Gelatin: This is the secret ingredient that gives our no-bake cheesecake layers their impeccable structure and helps the whipped cream maintain its beautiful piped shape. It ensures a smooth, stable, and perfectly set dessert without the need for an oven.
- Full-Fat Cream Cheese: For the ultimate creamy and rich cheesecake texture, use brick-style, full-fat cream cheese. Avoid the spreadable varieties that come in tubs, as their consistency and fat content differ, which can affect the final texture of the cheesecake. Ensure it’s softened to room temperature for a smooth, lump-free filling.
- Powdered Sugar: As this is a no-bake recipe, powdered sugar (confectioners’ sugar) is essential for sweetening the filling. Its fine texture dissolves seamlessly into the cream cheese mixture, ensuring a velvety smooth cheesecake without any grainy residue.
- Nielsen-Massey Vanillas: The star flavor enhancers! I’ve chosen both Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste for its intense flavor and beautiful vanilla specks, and their Pure Vanilla Extract for its versatility and smooth, creamy profile. These premium vanilla products infuse the cheesecake and whipped cream with unparalleled depth and aroma.
- Strawberries: Fresh or frozen strawberries that have been completely thawed are perfect for this recipe. You’ll be pureeing them to create the vibrant and fruity strawberry cheesecake layer, adding a burst of natural sweetness and color.
- Cold Heavy Whipping Cream: Crucial for achieving that light, airy texture in both the cheesecake filling and the final whipped cream topping. It must be very cold (straight from the fridge) to whip up properly and hold its volume. Look for heavy whipping cream with at least 36% fat content for the best results.
Crafting Your No-Bake Strawberry Cheesecake: A Step-by-Step Guide
Creating this beautiful layered no-bake strawberry cheesecake is a straightforward and enjoyable process. Follow these steps to achieve dessert perfection:
1. Prepare the Graham Cracker Crust:
Begin by making the simple yet delicious homemade graham cracker crust. In a mixing bowl, combine the finely crushed graham cracker crumbs, a touch of brown sugar for added sweetness and depth, and melted unsalted butter. Mix these ingredients thoroughly until they are well moistened and resemble wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. The firm pressing is key to a stable crust. Once set, transfer the pan to the refrigerator to chill while you prepare the fillings.
2. Create the Cheesecake Filling Base:
In a small, microwave-safe bowl, sprinkle the unflavored gelatin over a small amount of water and let it sit for a few minutes to bloom (soften). Then, microwave it for just a few seconds until the gelatin is completely dissolved and clear. Set this mixture aside to cool slightly. In a large mixing bowl, beat the softened brick-style cream cheese until it’s smooth and free of lumps. Gradually add the powdered sugar and continue beating until well combined and creamy. Slowly stream in the cooled, dissolved gelatin mixture, beating until it’s fully incorporated and the mixture is smooth and cohesive.
3. Divide and Flavor the Layers:
Now, carefully divide the smooth cream cheese mixture evenly between two separate large mixing bowls. One bowl will become your luxurious vanilla bean cheesecake layer, flavored with the exquisite Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste. The other bowl will transform into the vibrant strawberry cheesecake layer, enhanced by Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and your homemade strawberry puree. Mix each bowl until the flavors are thoroughly integrated.
4. Fold in the Whipped Cream:
In a separate, chilled bowl, whip the cold heavy whipping cream until it forms firm, yet soft, peaks. This airy component will give your cheesecake its light and fluffy texture. Gently divide this whipped cream in half. Fold one half into the vanilla bean cream cheese mixture and the other half into the strawberry cream cheese mixture. Be sure to fold gently to maintain the airiness of the whipped cream, mixing just until no streaks remain.
5. Assemble and Chill the Cheesecake:
Retrieve your chilled graham cracker crust from the refrigerator. First, evenly spread the vanilla bean cheesecake layer over the crust, smoothing the top. Next, carefully spoon the strawberry cheesecake mixture on top of the vanilla layer, gently spreading it out to create another smooth, even surface. Once assembled, cover the springform pan loosely with plastic wrap and return it to the refrigerator. Allow the no-bake strawberry cheesecake to chill for at least 4 hours, or ideally overnight, to ensure it sets perfectly and the layers are firm enough to slice cleanly. After chilling, just before serving, pipe the homemade stabilized vanilla bean whipped cream on top, and garnish with fresh strawberry slices if desired!
Storage and Serving Recommendations
This delectable homemade strawberry cheesecake is best enjoyed fresh, ideally within 24 hours of preparation when its flavors and textures are at their peak. For longer enjoyment, the cheesecake can be stored, covered, in the refrigerator for up to five days. To prevent it from absorbing any unwanted odors from your fridge, ensure it’s tightly wrapped in plastic wrap or kept in an airtight container. If you plan to make it ahead for a special occasion, assembling it the day before will allow ample chill time and ensure a perfectly set dessert.
For serving, allow the cheesecake to sit at room temperature for about 10-15 minutes before slicing. This slightly softens the texture, making it easier to cut clean slices and enhancing the creaminess. Always use a sharp knife for neat portions, wiping the blade clean between each cut. Garnish with fresh strawberries or a light dusting of powdered sugar just before serving for an extra touch of elegance.
Expert Baking Tips for No-Bake Cheesecake Success
- No-Bake Crust Confidence: While many graham cracker crust recipes call for baking, I deliberately skipped this step for a truly “no-bake” experience. In my extensive testing, I’ve found that a well-pressed crust holds together beautifully and slices perfectly without baking. If, however, you have concerns about the crust’s stability, you can certainly bake it. Simply pop the pressed crust into a preheated oven at 350°F (175°C) for about 8-10 minutes, then let it cool completely before adding the cheesecake filling. This extra step is entirely optional but can provide added reassurance.
- The Right Pan is Paramount: For this recipe, a 9-inch springform pan is absolutely essential. Its removable sides allow for effortless removal of the finished cheesecake, showcasing those beautiful layers without any damage. A standard 9-inch pie plate will not work, as it’s too shallow, and the generous amount of filling would spill out. Ensure your springform pan is properly sealed to prevent any leakage.
- Perfect Strawberry Puree: Whether you use fresh or frozen strawberries for your puree, the key is smoothness. If using frozen berries, ensure they are completely thawed before blending. This prevents excess ice crystals and ensures a consistent, vibrant puree. A food processor or blender will yield the best results for a silky-smooth puree that integrates flawlessly into the cheesecake layer.
- Room Temperature Cream Cheese: For a lump-free and incredibly smooth cheesecake filling, ensure your brick-style cream cheese is softened to room temperature. This allows it to cream easily with the powdered sugar and fully incorporate the gelatin, preventing a grainy texture.
- Cold Heavy Cream for Whipping: Always use very cold heavy whipping cream for both the cheesecake layers and the topping. Chilled cream whips up faster, achieves greater volume, and holds its peaks longer, leading to a lighter and more stable dessert. You can even chill your mixing bowl and whisk attachment for 10-15 minutes before whipping for optimal results.
More Irresistible Strawberry Desserts to Explore!
If you’re a fan of fresh strawberries and delightful desserts, you’ll love these other recipes:
- No-Bake Strawberry Icebox Cake
- Homemade Strawberry Shortcake
- Mini Strawberry Cheesecakes
- Strawberry Cream Cheese Turnovers
- Strawberry Sweet Rolls
No-Bake Strawberry Cheesecake
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Ingredients
For the Crust:
- 9 full-sheet graham crackers (or 1 and 1/4 cups store-bought graham cracker crumbs)
- 1/4 cup (50 grams) brown sugar
- 6 tablespoons (85 grams) unsalted butter (melted)
For the No-Bake Cheesecake Filling:
- 1/4 cup (60 ml) water
- 1 tablespoon unflavored gelatin
- 16 ounces brick-style cream cheese , softened to room temperature
- 1 and 1/2 cups (180 grams) powdered sugar
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1/2 cup strawberry puree (see notes for preparation)
- 1 and 1/2 cups (360 ml) cold heavy whipping cream
For the Vanilla Bean Whipped Cream Topping:
- 1 teaspoon unflavored gelatin
- 4 teaspoons water
- 1 cup (240 ml) cold heavy whipping cream
- 1/4 cup (30 grams) powdered sugar
- 1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Optional Garnish:
- Sliced fresh strawberries
Instructions
To prepare the graham cracker crust:
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Lightly spray the bottom of a 9-inch springform pan with non-stick cooking spray, or line it with a circle of parchment paper for easier removal. Set the prepared pan aside.
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Break the graham crackers into smaller pieces and place them into the bowl of a food processor. Pulse until you achieve fine, consistent crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin.
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Transfer the graham cracker crumbs to a large mixing bowl. Add the brown sugar and the melted unsalted butter, then mix thoroughly until all crumbs are moist and well combined.
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Scoop the graham cracker mixture into the prepared springform pan. Using the bottom of a glass or your hands, firmly press the mixture down into a solid, even layer across the bottom of the pan. Place the crust in the refrigerator to chill while you prepare the filling.
To make the no-bake cheesecake filling:
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Add ¼ cup of water to a small, microwave-safe bowl. Evenly sprinkle 1 tablespoon of unflavored gelatin over the water. Allow it to sit undisturbed for 2-3 minutes to “bloom” or soften.
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Microwave the bloomed gelatin mixture for just 5-10 seconds, or until the gelatin is completely dissolved and the liquid is clear. Be careful not to boil it. Set it aside to cool to room temperature.
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In a large mixing bowl, using an electric mixer, beat the softened cream cheese until it is smooth and creamy. Gradually add the powdered sugar and continue mixing until thoroughly combined. Slowly pour in the cooled gelatin mixture, beating on low speed until fully incorporated and the mixture is silky smooth.
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Divide the cream cheese mixture evenly between two separate large mixing bowls. To the first bowl, add 1 teaspoon of Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste and mix until well combined, ensuring those beautiful vanilla specks are distributed throughout.
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To the second bowl, add 1 teaspoon of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract along with the strawberry puree. Mix until the mixture is uniformly pink and well combined. Set both bowls aside.
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In the bowl of a stand mixer fitted with a whisk attachment (or using a large mixing bowl and a hand-held mixer), whip the very cold heavy whipping cream until soft peaks just begin to form. Be careful not to over-whip.
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Gently scoop half of the whipped cream into the vanilla bean cream cheese mixture. Using a spatula, carefully fold it in until just combined, being sure not to deflate the cream.
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Scoop the remaining half of the whipped cream into the strawberry cream cheese mixture and gently fold it in until well combined and light pink.
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Remove the chilled crust from the refrigerator. Evenly scoop the vanilla bean cheesecake mixture on top of the crust and spread it into one smooth layer.
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Next, carefully scoop the strawberry cheesecake mixture on top of the vanilla bean layer. Gently spread it around into an even layer, making sure the top surface is smooth.
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Cover the no-bake cheesecake loosely with plastic wrap and transfer it to the refrigerator. Allow it to chill for a minimum of 4 hours, or ideally overnight, to ensure it becomes firm and perfectly set.
To make the stabilized vanilla bean whipped cream topping:
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Add 4 teaspoons of water to a small, microwave-safe bowl. Sprinkle 1 teaspoon of unflavored gelatin over the water and let it bloom for a few minutes.
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Microwave the gelatin mixture for a few seconds until it is fully dissolved and clear. Let it cool completely to room temperature. It’s crucial for it to be cool before adding to the cream.
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In the chilled bowl of a stand mixer fitted with the whisk attachment, combine the cold heavy whipping cream, powdered sugar, and 1/2 teaspoon of Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste. Begin whipping on medium speed until the mixture starts to thicken. Turn the mixer to low speed and slowly pour in the cooled, dissolved gelatin mixture until it is well combined. Increase the mixer speed to medium-high and continue mixing until stiff peaks form.
- Once the cheesecake is fully chilled and firm, pipe or spread the stabilized vanilla bean whipped cream on top as desired. If you’re garnishing with sliced strawberries, add them just before serving the cheesecake for the freshest appearance.
Notes
The stabilized whipped cream recipe used here is lightly adapted from a trusted source, Food.com, ensuring a beautiful and lasting topping.
For even more delectable recipe inspiration, be sure to follow Nielsen-Massey on Instagram!