This no-bake strawberry cheesecake is perfect for those who love a creamy, rich dessert without the hassle of baking.

The contrast between the crunchy almond crust and the velvety cream cheese filling, along with the burst of fresh strawberries, creates a delightful symphony of textures and flavors.

Ribbons of fruity sauce fill this almond-crusted stunner with fresh flavor.

It’s an ideal dessert for warm weather, as it’s refreshing and doesn’t require turning on the oven.

Strawberry Ribbon Cheesecake

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Prep Time: 1

Chilling Time: 6

Course: Dessert

Cuisine: American

Servings:

Equipment

Blender
Pot
Nonstick skillet
Cooking spray
Food processor
Springform pan 8"x3"
Mixing bowls
Hand or stand mixer
Microwave-safe bowl
spatula
Knife

Ingredients

6 cups strawberries trimmed and sliced
5 Tbs. & 1 cup sugar
2 tsp. cornstarch
3/4 cup & 2 Tbs. sliced almonds
3/4 cup graham cracker crumbs
5 Tbs. butter melted
2 1/2 8 oz. packages cream cheese, room temperature
2 tsp. vanilla extract
1 .25 oz. envelope of unflavored gelatin
2 cups thawed frozen whipped topping

Instructions

Prepare Strawberry Sauce

Puree half of the strawberries with 3 tablespoons of sugar in a blender.
Transfer the mixture to a pot and stir in the cornstarch.
Bring to a boil over medium heat, cooking until thickened, about 1 minute.
Remove from heat and let it cool.

Toast Almonds and Prepare Crust

In a nonstick skillet, toast the almonds over medium heat for about 3 minutes until they are golden brown. Let them cool.
Coat an 8-inch by 3-inch springform pan with cooking spray.
In a food processor, grind 3/4 cup of the toasted almonds until finely ground. Transfer to a bowl.
Mix in the graham cracker crumbs, 2 tablespoons of sugar, and melted butter.
Press the mixture firmly into the bottom of the prepared pan.
Refrigerate the crust for 30 minutes to set.

Make Cheesecake Filling

Beat the cream cheese and the remaining sugar together on medium speed until smooth and creamy. Add in the vanilla extract and beat until well combined.
In a microwave-safe bowl, mix 2 tablespoons of water with the gelatin. Let it stand for 5 minutes to bloom.
Microwave the gelatin mixture for about 15 seconds until melted.
Stir 1 cup of the cream cheese mixture into the melted gelatin until well combined.
Fold this mixture back into the remaining cream cheese mixture. Gently fold in the whipped topping.

Assemble Cheesecake

Spread half of the cream cheese mixture evenly over the chilled crust.
Dollop 1/2 cup of the cooled strawberry sauce over the first layer of cheesecake filling.
Spread the remaining cream cheese mixture over the strawberry sauce layer.
Top with the remaining strawberry sauce and fresh strawberries.
Cover the cheesecake and chill in the refrigerator for at least 6 hours or until firm.
Run a knife around the edge of the cheesecake to loosen it from the pan.
Remove the side of the springform pan.
Garnish with the remaining toasted almonds on top before serving.

Tried this recipe?Let us know how it was!

Tips & Tricks

Chill the Crust: Ensure the crust is well-chilled before adding the filling to help it set firmly.
Bloom the Gelatin: Allow the gelatin to bloom fully in water before microwaving to ensure a smooth consistency in the cheesecake filling.
Fold Gently: When incorporating the whipped topping into the cream cheese mixture, fold gently to maintain a light, airy texture.
Layering: Spread the layers of cream cheese mixture and strawberry sauce evenly to create a beautiful layered effect when sliced.
Chill Time: Let the cheesecake chill for at least 6 hours or overnight to allow the flavors to meld and the cheesecake to set properly.
Fresh Strawberries: Use fresh strawberries for the sauce and garnish to enhance the flavor and presentation.