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No bake strawberry creme fraiche cheesecake on a platter
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5 from 5 votes

No bake strawberry creme fraiche cheesecake

This incredibly light and delicious no bake strawberry creme fraiche cheesecake makes an easy, elegant summer dessert.
Prep Time30 mins
Cook Time20 mins
Chilling Time8 hrs
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Vy Tran


  • 9 inch spring-form pan


Graham cracker crust

  • 10 ounces Graham cracker, coarsely ground
  • 2 tbsps granuated sugar
  • 8 ounces unsalted butter, melted

Cheesecake filling

  • 1.5 lbs strawberries, hulled and sliced
  • 1 cup granulated sugar
  • 16 ounces cream cheese
  • 15 ounces creme fraiche
  • 1 cup heavy cream
  • 6 gelatin sheets, cut into 1 inch strips
  • extra strawberries for serving


  • To make the crust, in a large bowl, combine graham cracker, sugar, and melted butter. Pour into a 9-inch springform pan and press the mixture into the bottom firmly. Refrigerate for 15 minutes as you prepare the filling.
  • In another bowl, add the strawberries and 1/4 cup of sugar and let the strawberries macerate for 15 minutes. Process the macerated strawberries in a food processor until smooth. Strain the strawberry puree and discard the solids.
  • Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the cream cheese and remaining sugar until smooth.
  • In a large saucepan over medium heat, add the cream cheese mixture, heavy cream, and strawberry puree. Cook until the mixture starts to bubble around the edges. Whisk in the creme fraiche. Remove the pan from heat.
  • While the mixture is cooking, put the gelatin sheets in a bowl of cold water and leave for 5 minutes to soften or "bloom."
  • Once the gelatin is softened, squeeze out the excess water and whisk the gelatin into the cream mixture until completely dissolved.
  • Strain the cream cheese mixture and pour the filling into the springform pan. Refrigerate the cheesecake for 8 hours or overnight for the filling to set.
  • When ready to serve, use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Cut the cheesecake into slices. Top the slices with additional fresh strawberries. For neat slices, wipe the knife clean between each slice.


You can successfully substitute sheet gelatin for powdered gelatin in any recipe by using the following ratio. 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin. The gelatin needs to be softened prior to cooking in a process called blooming. Bloom the gelatin or soak it in cold water for 5 minutes.
Fresh strawberries are preferred over frozen. Frozen strawberries have a higher water content so it will alter the consistency of the cheesecake. 
For the best tasting cheesecake, you can make it two days ahead. The cheesecake needs at least 8 hours in the fridge to set. Once made, the cheesecake can be stored in the fridge up to a week.