No Bake Strawberry Cheesecake Tart

This No Bake Strawberry Cheesecake Tart is super easy to make and perfect for summer. The base is crushed Nilla Wafers, the filling is a simple no bake cheesecake mixture, and the topping is macerated fresh strawberries. 

By now you probably realize I adore no bake cheesecake. Well, let's be honest here, I love any kind of cheesecake. During the hot summer months my go to dessert is always some kind of no bake cheesecake.

Strawberry just happens to be one of our favourites. I mean, look at this gorgeous cheesecake. Pretty, delicious and no bake. I think I'm in love. With a cheesecake. Totally normal right.

Of course it's normal. Honestly, I love this cheesecake, and I'll shout it from the rooftops if need be. I can never get enough strawberry cheesecake in my life.

Seriously, I could eat it every day. Many people think I do. But I don't. I take the occasional day off to eat other things. Not often, but occasionally.

Make this. Invite me over. We'll be best friends. Today is good for me. Call me. I'll sit by the phone waiting. Impatiently.

Ingredient Notes:

• Cookies - This recipe uses Nilla wafer cookies. You can easily substitute graham crumbs if you prefer.
• Sugar - Granulated sugar is used in the recipe. I don't recommend making substitutions for this ingredient.
• Butter - Feel free to use either salted or unsalted butter in this recipe. Either works perfectly.
• Heavy Cream - You can easily substitute 1 cup of prepared whipped cream if you don't have heavy cream. Heavy cream is used to make whipped cream, for those who don't know what it is. Also, heavy cream doubles in size when whipped so ½ cup of heavy cream will make 1 cup of whipped cream.
• Cream Cheese - I strongly recommend using good quality brick cream cheese for this. Do not use the cream cheese that comes in a tub. For brands, I'm partial to Philadelphia cream cheese.
• Extract - This recipe uses vanilla extract but you can omit it if you don't have any. You can also use other extracts instead, like almond extract or coconut extract.
• Strawberries - Fresh berries are preferred but frozen will work as well. Use whatever you have on hand. This would also be fabulous if you used strawberry pie filling.
• Oranges - Use a fresh orange to make the juice to macerate the strawberries. It helps soften them and gives them a great flavour, as well.

How to Make No Bake Strawberry Cheesecake Tart:

For the base:

1. Spray your pan with nonstick spray.
2. Crush the Nilla wafer cookies in a food processor, or by hand. Transfer to a bowl and add sugar and melted butter. Mix well. Press into a prepared pan. Set aside.

For the filling:

1. Add cold heavy cream and sugar to a mixing bowl. Start on slow speed then gradually increase speed to the high setting. Mix on high until the heavy cream becomes fluffy.
2. In a separate bowl mix the cream cheese and vanilla extract together until the cream cheese is soft and creamy.
3. Combine the whipped cream mixture and cream cheese mixture together in one bowl. Mix until combined thoroughly. Pour into the cake pan over top of the base layer you prepared earlier.
4. Place the pan in the refrigerator for at least one hour.

For the strawberry topping:

1. Cut the berries into pieces. Place in a large bowl.
2. Pour sugar and orange juice over top and mix well.
3. Place bowl in the fridge for at least 30 minutes, but no longer than 4 hours. I find the optimal time frame for macerating berries for this recipe to be about 30 to 60 minutes. You want the berries to be slightly softened, not completely broken down.
4. Drain excess liquid from the berries, then scoop the macerated strawberries over top of the cream cheese mixture in the pan that you prepared earlier.
5. You can serve immediately or place in the refrigerator until you are ready to serve this no bake dessert.

How to Store No Bake Cheesecake:

Cover cheesecake with plastic wrap or aluminum foil before storing it.

Do NOT leave no bake cheesecake on the counter. It uses whipped cream and cream cheese, and both of the ingredients need to be stored in the fridge, not on the counter.

Without fruit topping I would say you can store no bake cheesecake in the refrigerator for 4 to 5 days. With fresh fruit on top I would only recommend storing this for up to 2 days in the refrigerator.

This no bake strawberry cheesecake tart is best served within 1 to 2 days. The berries will start to soften too much and discolour the cheesecake filling if stored for too long. Personally, I think this is best served on the first day to ensure the best texture and colour.

Can No Bake Cheesecake be Frozen:

Generally speaking, you can store no bake cheesecake in the freezer for up to 3 months. Be sure to cover it really well and seal it in an airtight container before freezing.

For this particular no bake cheesecake recipe, I wouldn't recommend freezing it for more than about a month. I find the texture of the cheesecake and berries deteriorates more quickly than a cheesecake made with pie filling.

More No Bake Dessert Recipes:

• Cherry and Pistachio No Bake Cheesecake with Animal Cracker Crust
• No Bake Cherry Cheesecake Bars
• Samoa No Bake Cheesecake Parfaits
• Tiny Turtle Cheesecakes
• No Bake Cake in Jars
• Raspberry Fool
• Christmas Coconut Cake
• No Bake Cherry Cheesecake

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5 from 5 votes

No Bake Strawberry Cheesecake Tart

This No Bake Strawberry Cheesecake Tart is super easy to make and perfect for summer. You can use frozen berries to make this as well.

Course Dessert

Cuisine American

Keyword no bake strawberry cheesecake, no bake strawberry cheesecake tart, strawberry cheesecake

Prep Time 15 minutes

Resting Time 1 hour

Total Time 1 hour 15 minutes

Servings 8

Calories 341kcal

Equipment

• Food Processor
• Glass Mixing Bowl
• Stand Mixer
• OR
• Hand Mixer
• 14 inch nonstick tart pan

Ingredients

For the base:

• 2 cups mini nilla wafers crushed
• 1 teaspoon granulated sugar
• 2 tablespoons butter melted

For the filling:

• ½ cup heavy cream
• 2 teaspoons granulated sugar
• 8 ounces cream cheese softened
• 2 teaspoons vanilla extract

For the strawberry topping:

• 2 cups strawberries chopped into small pieces
• 1 medium orange juiced
• 2 tablespoons granulated sugar

US Customary - Metric

Instructions

For the base:

• Crush the nilla wafers in your food processor until the are the texture of graham crumbs.
• Add the sugar and melted butter and pulse until mixed thoroughly.
• Spray a 14 inch rectangular quiche pan, with a removable bottom, generously with non stick spray. Then spread the nilla mixture into the bottom. Use the flat edge of a honey dripper to tamp down the crust. They work great for things like this.
• Set the pan aside.

For the filling:

• Place your mixing bowl, beater and measuring cup in the freezer for about 10 minutes to get them cold. Then pour your heavy cream into the cold measuring cup to measure ½ cup. Pour that into your cold mixer bowl, and add the sugar. Beat on low speed initially, then increase speed to high and mix until the heavy cream turns into fluffy whipping cream.
• In a separate bowl whip the cream cheese and vanilla together until the cream cheese is smooth and soft.
• Scrape the cream cheese mixture into the whipping cream and mix until combined.
• Smooth this mixture over the nilla crust evenly. Place in the fridge for a minimum of an hour, preferably up to 4 hours.

For the strawberry topping:

• Chop up the berries into small pieces, smaller than chunks but bigger than a dice. Place them in a bowl.
• Sprinkle sugar over top of the berries, then mix well with a spoon.
• Juice the orange over top of the berries, mix again with a spoon.
• Place in the fridge to let them soften for about an hour. You can macerate them for up to 4 hours, but not longer than that.
• After the berries are macerated and soft you should drain off the excess liquid. Then scoop the berries over top of the cream cheese filling of the tart.
• You can serve immediately, or place in the fridge for about an hour. Any more than that and the berries will discolour the cream cheese.
• Serve with a big old summer lovin' smile.

Nutrition

Calories: 341kcal | Carbohydrates: 31g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 227mg | Potassium: 162mg | Fiber: 1g | Sugar: 18g | Vitamin A: 728IU | Vitamin C: 30mg | Calcium: 51mg | Iron: 1mg

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