This Strawberry Cheesecake has a thick and creamy texture, loaded with fresh strawberries, and cleverly made to perfection! It has a light and creamy filling, and the prettiest pink cake I have seen! A wonderful strawberry cheesecake that no one can resist. And did I mention that this fairytale-like Strawberry Cheesecake is a no-bake cake recipe? Amazing, right?
For the Crust
30 graham crackers, ground into crumbs
6 tablespoons unsalted butter, melted
2 tablespoons sugar
For the Filling
2 (8 oz.) packages cream cheese, room temperature
3 cups strawberries, hulled, plus extra for garnish
1 cup plain Greek yogurt
2/3 cup water
1/2 cup sugar
2 (.25 oz.) packets unflavored gelatin
1 (8 oz.) container frozen whipped topping
Red gel food coloring, optional
Whipped cream, garnish
Step 1: Mix the graham cracker crumbs, sugar, and butter in a large bowl. Combine until the mixture resembles damp sand.
Step 2: Pour the graham mixture into a 10-inch springform pan. Form it into an even layer using your hands or the bottom of a measuring cup. Place inside the fridge until you are ready to use it.
Step 3: For 30 seconds, microwave about 2/3 cup of water. Dump the gelatin powder into the warmed water and whisk until the gelatin is fully dissolved.
Step 4: Put the strawberries into the food processor. Then, pour in the gelatin mixture and pulse for about 30 to 60 seconds or until smooth.
Step 5: Place the cream cheese into a large bowl. Beat until soft and fluffy. Stir in the sugar and yogurt and mix until incorporated.
Step 6: Gently fold the strawberry-gelatin mixture and the frozen whipped topping into the cream cheese mixture. Add in some food coloring if using.
Step 7: Once the mixture is well combined, pour everything into the springform pan. Make sure to smooth the mixture into an even layer.
Step 8: Place inside the fridge to set for about 4 to 6 hours before serving. Enjoy!