This No Bake Strawberry Swirl Cheesecake recipe is one of the popular summer desserts! It’s deliciously creamy and smooth. Indulge and satisfy your craving with this easy-to-make no-bake cheesecake with full flavour strawberry sauce swirl on top!
No Bake Strawberry Swirl Cheesecake Ingredients
For the strawberry sauce to swirl on top of this no-bake cheesecake. You can use fresh or frozen strawberries, or whatever is available to you. Make this ahead for quick assembly. You can also use the store-bought strawberry sauce, strawberry pie filling or strawberry jam.
For the crust ingredients, you can alternately use graham crackers or Biscoff biscuits. Then butter to melt until browned or lightly browned to give that nutty flavour to the crust. You can also add ground toasted or roasted nuts you like if desired.
The cheesecake filling of this recipe is the same I used in my no-bake cheesecake recipe that does not need gelatine to set. The only difference is the strawberry swirl on top. From this recipe, you can easily switch different fruit fillings you feel like or craving for. You could try to make this into No-bake Blueberry Swirl Cheesecake with my blueberry pie filling recipe.
For the strawberry sauce to swirl on top of this no-bake cheesecake. You can use fresh or frozen strawberries, or whatever is available to you. You can also use the store-bought strawberry sauce, strawberry pie filling or strawberry jam.
How to make No Bake Strawberry Swirl Cheesecake without gelatine
Step 1. Make the strawberry sauce. Quartered or cut the strawberries into small pieces. You can also puree the strawberries if desired. Add the strawberries, sugar, lemon zest and lemon juice into the saucepan. Bring to simmer until juice releases and thickened. Set aside to let it cool. I didn’t use a slurry or cornstarch. Strawberries have pectin and it will thicken more as it cools. Feel free to add cornstarch if needed.
Step 2. Make the crust by combining ground graham crackers crumbs or Biscoff crumbs with melted butter. You can also, use chocolate biscuits like oreo cookies for the crust. Add sugar and salt to taste if desired. Transfer to a springform pan and pack tightly. Refrigerate to set while making the cheesecake filling.
Step 3. Make the cheesecake filling. Whip the heavy cream with powdered sugar until medium-stiff peaks and set aside. Cream the softened cream cheese until smooth and with no lumps then add the rest of the cheesecake filling ingredients and mix until well incorporated. Finally, fold in the whipped cream until smooth and creamy without overmixing.
Step 4. Pour the cheesecake filling onto the crust that has been set. Shake the springform pan with the cheesecake filling to remove some air pockets or gaps.
Step 5. Swirl the strawberry sauce. Place a few dollops of about a tablespoonful of strawberry sauce on top of the cheesecake filling. Using a skewer, start swirling from the middle of each dollop of strawberry sauce.
Step 6. Refrigerate for 4 hours if using 3 small springform pans. 8 hours or overnight or until set, if using an 8″ to 9″ springform pan.
Easy No Bake Strawberry Swirl Cheesecake
Watch How to Make It
Equipment
- 3 of 5" x 1.5" spring form pans or 1 of 8" x 2.5" spring form pan
Ingredients
For the crust
- 125 g biscoff cookies or substitute with honey graham crackers then add sugar to taste, if desired.
- 3 tbsp butter melted until browned or lightly browned
For the no-bake cheesecake filling
- 500 g cream cheese softened
- ⅓ cup heavy cream
- 2 tbsp powdered sugar
- ¼ cup condensed milk
- ¼ cup sour cream substitute yogurt
- 2 tsp lemon juice
- 1 tsp pure vanilla extract
For the strawberry sauce to swirl
- ½ lb fresh or frozen strawberries or ½ cup pureed
- ¼ cup sugar
- 1 tsp lemon zest
- 2 tsp lemon juice
Instructions
- Make the strawberry sauce. Quartered or cut the strawberries into small pieces and add to the saucepan with the rest of the strawberry sauce ingredients. Bring to simmer until juice releases and thickened. Set aside to let it cool.
- Make the crust by combining ground graham crackers crumbs or Biscoff crumbs with melted butter. Add sugar and salt to taste if desired. Transfer to a springform pan and pack tightly. Refrigerate to set while making the cheesecake filling.
- Make the cheesecake filling. Whip the heavy cream with powdered sugar until medium-stiff peaks and set aside. Cream the softened cream cheese until smooth and with no lumps then add the rest of the cheesecake filling ingredients and mix until well incorporated. Finally, fold in the whipped cream until smooth and creamy without overmixing.
- Pour the cheesecake filling onto the crust that has been set. Shake the springform pan with the cheesecake filling to remove some air pockets or gaps.
- Swirl the strawberry sauce. Place a few dollops of about a tablespoonful of strawberry sauce on top of the cheesecake filling. Using a skewer, start swirling from the middle of each dollop of strawberry sauce.
- Refrigerate for 4 hours if using 3 small springform pans. 8 hours or overnight or until set, if using an 8" to 9" springform pan.
