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Why You’ll Love This Recipe
While making a gelatin no-bake cheesecake isn’t a new concept, my recipe for this cheesecake is one of a kind! The strawberry cookie base is so decadent, and then you add that pretty and delicious cheesecake filling – this is so easy to make and will wow whomever you are serving it to!
I also have my new ambrosia salad no-bake cheesecake, which is another variation of this cheesecake; make sure to check it out as well!
Karlynn’s Recipe Notes
- Skill Level: This is a very easy recipe. This is the perfect recipe to make with kids to get them learning in the kitchen!
- Total Time: This doesn’t take long to make (30 minutes), but it does have to set overnight for the best results.
- Variations: You can use vanilla Oreo cookies for the base if you can’t find strawberry cream cookies.
- Tools Needed: For this recipe, you’ll need a 9×13 pan, a hand/stand mixer, bowls, and kitchen tools like a whisk and spoons.
Strawberry Fluff No Bake Cheesecake
This cheesecake is perfect if you are looking for a simple but delicious dessert option for family or friends. It can be sliced how you like, in big or small slices (no judgement here!) and is a nice light cheesecake rather than a dense one. If you are looking for a dessert to make on a hot day when you don’t want to use your oven, this is the one for you.
What You’ll Need For Ingredients
Here are a few tips for some of the ingredients in this recipe.
Strawberry Cream Cookies– these were available at Walmart here in Canada, and they were perfect! You can use other cream-filled cookies if you want,
Strawberry Flavored Gelatin – this can be any brand name!
Whipped Topping – this does have to be a stabilized commercial whipped topping so that it holds up in the dessert for a few days.
How To Make Strawberry Fluff No-Bake Cheesecake
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Dissolve the strawberry Jell-O completely into boiling water; set aside to cool.
- Line the bottom and sides of a 9×13 baking pan with parchment paper and set aside.
- Combine the crust ingredients in a medium-sized bowl. Press the crust mixture firmly into the bottom of the parchment-lined baking pan.
- In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy.
- Once the Jell-O mixture has completely cooled, beat the Jell-O into the cream cheese mixture.
- Beat in the whipped topping until it is well combined with the Jell-O mixture. Add the mini white marshmallows.
- Spoon the filling mixture over the graham cracker base, smoothing the top. Sprinkle the diced strawberries and extra chopped cookies on top of the filling. Cover with plastic wrap and refrigerate overnight.
- Slice into 20 squares to serve.
Vintage Recipe Card Shorthand
Here is how to write the recipe so that it fits onto small index recipe cards if desired.
However you slice it, I hope you love it as much as I do and don’t forget to share your photos on Instagram and tag me @thekitchenmagpie so I can see!
Happy Baking,
Karlynn
Strawberry Fluff No Bake Cheesecake
Ingredients
Graham Crust
- 2¼ cups strawberry cream filled cookie crumbs, vanilla cookies can also be used
- ½ cup salted butter, melted
Filling
- 3 ounces strawberry Jell-O gelatin
- 1 cup boiling water
- 12 ounces cream cheese , softened
- 1 cup granulated sugar
- 3-5 drops red food coloring, if desired
- 4 cups whipped topping , Cool Whip
- 2 cups white mini marshmallows, one-litre container
- 1 cup strawberries, diced, then measured, drained well, and divided
Instructions
- Dissolve the strawberry Jell-O completely into 1 cup of boiling water, then set aside to cool.
- Line the bottom and sides of a 9×13 baking pan with parchment paper and set aside.
- Combine the crust ingredients in a medium-sized bowl. Press the crust mixture firmly into the bottom of the parchment-lined baking pan.
- In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy.
- Once the Jell-O mixture has completely cooled, slowly beat the Jell-O into the cream cheese mixture until combined. Beat in 3-4 drops of red food coloring to enhance the color, if desired. I use icing gel colors for mine.
- Beat in the whipped topping until it is well combined with the Jell-O mixture. Add the mini white marshmallows, then stir until evenly distributed throughout the filling.
- Spoon the filling mixture over the graham cracker base, smoothing the top. Sprinkle the diced strawberries and extra chopped cookies on top of the filling. Cover with plastic wrap and refrigerate overnight or up to 2 days before serving. (This leaves you two more days for refrigerating leftovers)
- Slice into 20 squares to serve. This will keep in the refrigerator for up to 4 days in total, but will start to weep if kept too long.
Notes
- The nutritional values will vary depending on the cookies you use in the recipe. The current values are based on graham crumbs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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