Pink Cheesecake: A Stunning No-Bake Dessert Recipe in 7 Easy Steps
This stunning pink cheesecake features a buttery graham cracker crust topped with a luscious, creamy no-bake filling infused with fresh strawberry puree. Light, fluffy, and gorgeously pink, this show-stopping dessert requires no baking and is perfect for celebrations, special occasions, or whenever you want to create something truly beautiful and delicious.
- Prep Time: 30 minutes
- Cook Time: 6 hours (or overnight)
- Total Time: 6 hours 30 minutes
- Yield: 12-16 servings
- Category: Dessert, Cheesecake
- Method: No-Bake, Chilled
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust:
- 2 cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
- Pinch of salt
Filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 cup heavy cream
- 1½ cups strawberry puree
- 2 tbsp lemon juice
- 3 tbsp gelatin
- ¼ cup cold water
Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Fresh strawberries
Instructions
- Mix graham cracker crumbs, sugar, and melted butter; press into 9-inch springform pan and chill
- Puree strawberries with lemon juice; set aside
- Bloom gelatin in cold water 5 minutes; microwave until dissolved
- Beat cream cheese until smooth; add sugar, extracts, and strawberry puree
- Whip heavy cream to stiff peaks
- Fold whipped cream into cream cheese mixture with dissolved gelatin
- Pour over chilled crust; refrigerate 6+ hours or overnight
- Before serving, top with whipped cream and fresh strawberries
Notes
- Cream cheese must be at room temperature for smooth filling
- Don’t skip the 6-hour chill time—cheesecake needs to set completely
- Use hot knife between slices for clean cuts
- Can be made 2 days ahead
- Freezes well for up to 3 months without decorations
- Fresh strawberries give best color and flavor
- Add pink food coloring for more vibrant color if desired