No bake strawberry cheesecake

These no bake strawberry cheesecakes are not only easy to make but also delicious. They look  very luxurious and are perfect for any gatherings.

No bake strawberry cheesecake from eatgood4life

I made this no bake strawberry cheesecakes a couple of days ago. Not only they were super easy to put together but we really enjoyed them. For the base you can add a tablespoon of coconut oil with the graham cracker crumbs but I left the graham cracker crumbs by themselves. I actually like it like that.

I also used organic strawberries. Berries should be organic. It is one of the 12 foods to actually purchase organic. They are a bit more pricy but  worth it. They even taste better.

My strawberry cheesecake layer was not too dense. I use quite a bit of strawberries to make it lighter, which I liked. I don’t like the cheesecake layer to thick. If you do, just add less strawberries.

I think you can make these strawberry cheesecakes with other types of fruit if you like. Blueberries, raspberries and peaches would also be great.

Is anyone having a especial dinner or treat for valentine’s day? We have been sick with a stomach bug for days so we are not feeling too good. I wish I got the flu instead of the stomach virus…it is so much harder on me.

Anyhow, I wish everyone a great valentine’s day.


No bake strawberry cheesecake


No bake strawberry cheesecake

Miryam's original recipe

Yield: 6 servings

Total Time: 15 minutes



In your food processor add the graham crackers and pulse until pulverized. Divide the graham cracker between 6 parfait classes or any other glasses of your choice (I didn't add any butter or coconut oil to the graham crackers but you could if you like, I like my graham crackers without it though)

Add the cream cheese, yogurt, 2 tablespoons of maple syrup, 8 oz of the strawberries and stevia to the food processor and pulse until combine. Divide this mixture between the 6 glasses.

In a medium bowl, with a hand stand mixer, whipped the heavy cream with the 2 tablespoons of maple syrup. Divide the heavy cream between the 6 glasses and decorate with the strawberries. You may sprinkle a little bit of reserved graham crackers over the strawberries if you like.

Place the cheesecakes in the refrigerator and let them cool for at least 2 hours before serving.

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  1. I love your bottles too! I made Irish cream last night but I used cocoa powder because I didn’t want to buy (or first find!) chocolate syrup. I also used partly milk and only 1 cup of whiskey. :)

    I asked Alex if I should use the Jameson’s and he had me look up how expensive it was and then said, “Nooooo! Get the cheap stuff”. Haha. It turned out fine with the “cheap stuff.” :)

  2. Texanerin,

    I am most definitely using the cheaper Irish whiskey next time. I have leaned my lesson :-(

  3. Aww. :(

    You know what’s really annoying? Blogger took away the “notify of follow up comments” thing and I hadn’t realized that you had responded to all my other comments until now. Bad Blogger!

  4. how do you keep the cream from turning when adding the whiskey.

    • I added everything on the blender and it was fine. When it sits in the fridge it may separate but just shake it and you are good to go. I had no problems :-) Thanks for stopping by.

  5. Thank you, I will follow the recipe and try to do.

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