No-Bake Vanilla Strawberry Cheesecakes
Prep time: 
Total time: 
Serves: 6
Makes 4 to 8, depending on the size of your serving glasses. I used 300ml glasses and ended up with 6 desserts.
For the crust:
  • 120g (or 4 to 4.5 ounces) buttery, crumbly cookies of choice, or graham crackers
  • 42g (or 3 tablespoons) unsalted butter
For the strawberries:
  • 400g (about 14 ounces) fresh strawberries, washed and hulled
  • 3 teaspoons granulated sugar
For the cheesecake filling:
  • 200ml (or ¾ cup + 4 teaspoons) heavy whipping cream
  • 300g (or 10.5 ounces) cream cheese, softened at room temperature
  • 120g (or ½ cup + 5 teaspoons) granulated sugar
  • ¾ teaspoon vanilla bean paste or extract
Start by making the crusts:
  1. In a small saucepan over low heat, melt the butter. Place the cookies in a large zip-lock bag, squeeze out the excess air and gently smash the cookies with a rolling pin until you have fine crumbs. Add the crumbs to the butter and stir with a spoon until well combined.
  2. Divide the crust mixture evenly over 4 to 8 serving glasses, using a small spoon or your (clean) fingers to level the crumbs and firmly press them into the bottom of the glasses.
  3. Place in the fridge to set for about 10 minutes.
In the meantime, macerate the strawberries:
  1. Thinly slice and cube the strawberries using a sharp knife. Toss with the sugar in a small bowl and set aside for 10 minutes to allow the strawberries to release juice.
Proceed with the cheesecake filling:
  1. In a small bowl, using an electric mixer fitted with the whisk attachment, beat cream until it holds stiff peaks. Set aside.
  2. In a medium-sized bowl, using the same electric mixer fitted with the whisk attachment (no need to clean it first!), mix together cream cheese, sugar and vanilla bean paste (or extract) until fluffy and well combined, about 2 minutes. Scrape the sides and bottom of the bowl with a rubber spatula and mix for another 30 seconds.
  3. Using a rubber spatula, gently fold one third of the whipped cream into the cream cheese mixture. Add the remaining cream and gently fold until combined.
  4. Spoon or pipe one third of the cheesecake mixture on to the prepared crusts. I used a piping bag. Spoon a layer of strawberries (and juice) on top, and top with another layer of cheesecake mixture. Add more macerated berries, cover the glasses with plastic wrap and place the cheesecakes in the fridge to set for at least 3 hours (overnight is best).
  5. These no-bake cheesecakes can be made up to three days ahead. Keep them in the fridge until ready to serve, tightly covered with plastic wrap.
Recipe by The Tough Cookie at