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No-Bak Strawberry Mousse Cheesecake | Bake to the roots

No-Bake Strawberry Mousse Cheesecake

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  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 00:00
  • Total Time: 07:00
  • Yield: 1 1x
  • Category: Cheesecake
  • Cuisine: International


An absolute delight on a hot summer day. This delicious No-Bake Strawberry Cheesecake is super refreshing and the perfect treat for all strawberry fans.



For the base:
2.8 oz. (80g) shortbread cookies
0.7 oz. (20g) rolled oats, grinded
1.4 oz. (40g) butter, melted

For the cream filling:
10.6 oz. (300g) strawberries, pureed
1 tsp. lemon juice
17.6 oz. (500g) cream cheese
4.4 oz. (125g) Greek yogurt
4 tbsp. sugar (or xylitol)
1 tsp. vanilla extract
10 gelatin sheets
7 oz. (200g) heavy cream

fresh strawberries for decoration
freeze-dried strawberries for decoration (optional)


1. Start with the base by crushing the cookies until you get fine crumbs – you can do that with a freezer bag and a rolling pin or in a blender. Add the rolled oats to a blender and mix until you got a coarse flour. Mix both in a bowl. Melt the butter and add to the bowl – mix everything until the crumbs are evenly moist. Line a 7 inches (18cm) springform tin* with high sides with some baking paper. If you want an extra neat cake edge, you can add some acetate foil* to the pan. Transfer the moist crumbs to the springform tin and press down to create a smooth layer. Set aside.

2. For the cream filling wash the strawberries, dry them and remove the green parts. Use a blender or immersion blender to puree the strawberries. Add the lemon juice and stir in.

3. Add the cream cheese, yogurt, sugar, and vanilla extract to a large bowl and mix until well combined. Add the strawberry puree and mix in.

4. Let the gelatin leaves soak in cold water for about 6-8 minutes. Squeeze the leaves to remove some water and add to a small pot. Warm it up until the gelatin leaves are completely dissolved. Add about 1-2 tablespoons of the cream filling and mix in. Remove the saucepan from the heat and stir in another 2-3 tablespoons of the cream. Then pour this gelatin mixture into the large bowl with the cream filling and mix until well combined. Whip the heavy cream until stiff peaks form, add to the bowl and fold in.

5. Pour the cream filling into the prepared springform tin. If you are using acetate foil, have someone aside to hold the foil in place so the cream doesn’t push the foil up when you pour it in – unfortunately, this tends to happen. Refrigerate the cheesecake for at least 6 hours or overnight. Before serving, decorate with strawberries and crumbled freeze-dried strawberries (optional).


Enjoy cooling!