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No-Bake Strawberry Cheesecake

Amanda Koh
Course Dessert


For the crust:

  • 100 grams graham biscuits crushed finely in a food processor (pulverize them, literally)
  • 50 grams unsalted butter melted
  • 1 to 2 tablespoons milk

For the cheesecake batter:

  • 200 grams cream cheese
  • 60 grams sugar
  • 200 grams plain yoghurt
  • 200 ml heavy cream
  • 1 tablespoon lemon juice
  • 7 grams powdered gelatin
  • 2 tablespoons water
  • strawberries halved

For the decoration (optional):

  • a mix of halved and whole strawberries


Make the crust:

  • Mix the biscuit crumbs and melted butter together. Add between 1 to tablespoons of milk if the mixture is looking a little dry. Transfer into a 7 inch round pan with a removable bottom and press the crumbs firmly into the base of the pan. Refrigerate while you make the batter.

Make the cheesecake batter:

  • Place the 2 tablespoons of water in a small, microwavable bowl and evenly sprinkle the gelatin powder over the surface of the water. Let the mixture stand for 5 minutes before microwaving until the gelatin has dissolved. Set aside.
  • Combine the cream cheese and sugar in a food processor and blend until the mixture is smooth. Add the yogurt and blend until incorporated. Add the heavy cream and blend until smooth. Blend in the lemon juice and dissolved gelatin.
  • Line the inner perimeter of the pan with the halved strawberries, cut side facing outwards. Try to arrange the strawberries as close to one another as possible. Pour the batter into the pan. Refrigerate the cake overnight.
  • The next day, let the cake sit at room temperature for 15 to 30 minutes before unmolding the cake. Decorate with more strawberries, if desired; serve.