This icebox strawberry cheesecake is summer on a plate. It is delicate and light with fresh strawberries folded into the creamy filling. A slice of this cheesecake is simply irresistible on a hot and balmy summer day. And the best part is, it does not feel like a project because this one is a no-bake cheesecake. It never sees the insides of the oven nor does it require the excessive attention to detail usually necessary while baking a cheesecake. Basically you get the smooth and creamy essence of a cheesecake without all the fuss of baking one.
The approach is the same though, you need to make a crust and a filling. For the crust I have used buttery Ritz crackers as I like a tad bit of saltiness in my crust. But by all means you can make it with graham crackers. The filling is a combination of heavy cream and cream cheese thickened with gelatin. Strawberry gelatin thickens as well as adds flavor to the rich and creamy filling. Now, rich and creamy may seem paradoxical to my initial statement of delicate and light, but icebox cheesecakes are just that, they are a delicious paradox. They are simultaneously light and creamy. The strawberry gelatin adds flavor and chopped fresh strawberries add necessary spark to the filling. It perks up this no-bake confection. Make sure you finely chop up the fruit before adding it to the filling.
As with all other no-bake cheesecakes, this strawberry cheesecake is a pretty straightforward one to make. Beat together whipped cream, cream cheese, sugar and dissolved gelatin until creamy and light. The filling is then poured over a buttery crust in a springform pan and chilled for several hours until set. This no-bake cheesecake is by nature the perfect make-ahead dessert, simple enough for any summer backyard picnic yet gorgeous enough for a bridal or a baby shower.
Ingredients
| Crust | |
|---|---|
 | 3 cups ground buttery round crackers (about 3 sleeves) |
| ¾ cup melted unsalted butter |
| ½ cup sugar |
| 1 teaspoon lemon zest |
| Filling | |
|---|---|
| 4 teaspoon strawberry gelatin |
| 4 tablespoon hot water |
| 1 eight ounce package Philadelphia cream cheese, softened |
| 2 tablespoons lemon juice |
| 1 ½ cups heavy whipping cream |
| 1 cup confectioners sugar |
| 1 cup finely chopped strawberries |
| A few quartered strawberries for garnish |
Instructions
| Crust | |
|---|---|
| Process crackers in the food processor until finely ground. If a food processor is not available, put the crackers in a resealable plastic bag and crush it with a rolling pin |
| Add melted butter, sugar and lemon zest and pulse until combined, about 5 pulses |
| Press the mixture into the bottom and sides of a 9-inch springform pan. I use a measuring cup to press the mixture |
| Freeze the crust for 20 minutes |
| Filling | |
|---|---|
| In a small bowl whisk gelatin with hot water until dissolved. Let it stand and cool down to room temperature |
| In a large bowl, beat cream cheese with an electric mixer at medium speed until creamy |
| Add lemon juice, heavy cream and confectioners sugar |
| Beat at high speed until fluffy. Make sure not to overbeat |
| Beat in gelatin mixture |
| Fold in the chopped strawberries |
| Spread filling into the prepared crust |
| Loosely cover and chill until firm, at least 6 hours and up to 12 hours |
Before serving, remove the cake from the springform pan slice and serve. Garnish with some sliced strawberries. Keep the cheesecake refrigerated until ready to be served.
Inspiration: Potluck desserts and scorching summers