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No-Bake Strawberry Cheesecake

Serves 6

For the strawberry layer:

1 pound strawberries, rinsed, hulled, and quartered

¼ cup granulated sugar

1 tablespoon water

1 teaspoon cornstarch

¼ cup thinly sliced basil leaves

For the cheesecake layer:

1 pound (454 g) cream cheese, room temperature

8 ounces (240 g) mascarpone cheese

½ cup (100 g) granulated sugar

1 tablespoon (15g) fresh lemon juice

2 teaspoons vanilla extract

For the cake crumb layer:

1 ¼ cup all-purpose flour

½ cup granulated sugar

8 tablespoons butter, melted

For the strawberry layer:

  • In a medium saucepan, combine strawberries and granulated sugar over medium heat.

  • Cover and cook, occasionally stirring, for about 5 minutes or until the strawberries have softened but hold their shape and are exuding liquid.

  • Meanwhile, whisk together the water and cornstarch until the cornstarch is completely dissolved.

  • Add the cornstarch mixture to the strawberries all at once and bring to a boil, constantly stirring until slightly thickened, about 2 minutes.

  • Remove from heat, add in basil, and allow to cool completely.

For the cheesecake layer:

  • In the bowl of an electric mixer, using the paddle attachment, mix the cream cheese and mascarpone on medium speed until softened, scraping down the sides of the bowl, underneath the paddle, and the paddle frequently with a rubber spatula, about 2 minutes.

  • Add the sugar and continue mixing on medium and scraping down the sides, bottom, and paddle until there are no visible lumps, about 2-3 minutes.

  • Add the lemon juice and vanilla and mix on low to combine. Set aside.

For the cake crumb layer:

  • In a medium bowl, whisk together the flour and sugar. Using a rubber spatula, stir in the melted butter until combined.

  • Use your hands to squeeze together to make “crumbs.”

To assemble:

Use 6 – 8 or 10-ounce glasses

  • Sprinkle about 1 tablespoon of cake crumbs on the bottom of the glass.

  • Using a medium ice cream scoop (which holds 3-4 tablespoons), fill a level scoop with the cheesecake layer and put one scoop in each glass.

  • Spread the filling to make an even layer in the bottom of the glass.

  • Sprinkle with 1 tablespoon of cake crumbs.

  • Fill another level scoop with the cooled strawberry filling and add to the glass, spreading to make an even layer.

  • Sprinkle 1 tablespoon of cake crumbs. Top with a final layer of cheesecake filling.

  • Sprinkle with another 1 tablespoon of cake crumbs.


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