Sacramento Digs Gardening logo
Sacramento Digs Gardening Article
Your resource for Sacramento-area gardening news, tips and events

Articles Recipe Index Keyword Index Calendar Twitter Facebook Instagram About Us Contact Us

Chill out with this easy no-bake cheesecake

Recipe: Fresh strawberry no-bake cheesecake just needs a fridge

Pink strawberry cheesecake on white plate with pink flowers and green leaves
No oven was turned on in the making of this fresh strawberry cheesecake. (Photos: Debbie Arrington)

It was too hot to bake this Mother's Day weekend -- and I needed to make a special dessert.

Newly vaccinated, our family was gathering for the first time in many months. I had all the ingredients for a conventional cheesecake (the original plan) topped with home-grown strawberries.

Instead of turning on the oven, I mixed the strawberries with the cream cheese for a light and delightful no-bake cheesecake.

This recipe was inspired by one featured recently in Relish magazine. (The magazine called it "Strawberry Cream Cheese Tart.")

Made in a springform pan, it looks like a baked cheesecake, but has a fluffier texture -- it has no eggs and only one package of cream cheese. It can also be made in a 9-inch pie pan.

Pile of fresh strawberries on a cutting board
Strawberries have done well this year in the garden.
Fresh strawberry no-bake cheesecake

Makes 1 cheesecake; 8 to 12 servings

2 cups graham cracker crumbs
1 cube (8 ounces) butter or margarine, melted
1 pint fresh strawberries, hulled and halved, plus more for garnish
2 tablespoons sugar
1 package (8 ounces) cream cheese, softened
2 teaspoons vanilla
2/3 cup sugar
1 cup heavy whipping cream

Grease 8-inch springboard pan or 8- or 9-inch pie pan.

In a bowl, combine graham cracker crumbs and melted butter. Press crumb mixture into pan. Put pan in freezer and chill at least 1 hour.

Put strawberries and 2 tablespoons sugar in food processor or blender and puree. Transfer strawberry puree to saucepan and bring boil. Reduce heat and simmer, stirring occasionally, until strawberry puree reduces by half. Remove from heat and cool.

With an electric mixer, beat cream cheese until smooth. Add vanilla and sugar, then beat until blended. Add cooled strawberry puree. Mix until smooth. Add whipping cream. Beat until soft peaks form.
Cheesecake on angled plate
Place the garnish just before serving.
Remove crust from freezer. Pour strawberry-cream cheese filling into crust. Cover top with plastic wrap and chill in refrigerator 5 hours or overnight.

Garnish with fresh berries just before serving.

Serve chilled.


0 comments have been posted.

Newsletter Subscription

Sacramento Digs Gardening to your inbox.

Taste Spring! E-cookbook


Find our spring recipes here!

Local News

Ad for California Local

Thanks to our sponsor!

Summer Strong ad for

Garden Checklist for week of April 21

This week there’s plenty to keep gardeners busy. With no rain in the immediate forecast, remember to irrigate any new transplants.

* Weed, weed, weed! Get them before they flower and go to seed.

* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.

* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.

* Apply slow-release fertilizer to the lawn.

* Thoroughly clean debris from the bottom of outdoor ponds or fountains.

* Spring brings a flush of rapid growth, and that means your garden is really hungry. Feed shrubs and trees with a slow-release fertilizer. Or mulch with a 1-inch layer of compost.

* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.

* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.

* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.

* Mulch around plants to conserve moisture and control weeds.

* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash.

* Plant onion sets.

* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.

* Transplant petunias, zinnias, geraniums and other summer bloomers.

* Plant perennials and dahlia tubers for summer bloom.

* Mid to late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.

* Transplant lettuce seedlings. Choose varieties that mature quickly such as loose leaf.

Taste Summer! E-cookbook


Find our summer recipes here!

Taste Fall! E-cookbook

Muffins and pumpkin

Find our fall recipes here!

Taste Winter! E-cookbook

Lemon coconut pancakes

Find our winter recipes here!