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Easy Bake Strawberry Cheesecake with Shortbread Cookie Crust

Creamy no-bake strawberry cheesecake with a buttery shortbread crust, fresh strawberries, and whipped cream topping — an easy and elegant dessert for any special occasion.
Prep Time30 minutes
Cook Time0 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

Shortbread Crust

  • 1 cup Walker Shortbread Cookies, finely crushed
  • 4 tbsp Melted Butter

Strawberry Cheesecake Filling

  • 16 oz Cheesecake, softened (room temperature)
  • 3/4 cup Heavy Whipping Cream
  • 1/2 cup Powdered Allulose Sweetener, you can use the other sweetener or regular sugar
  • 1 tsp Strawberry Extract
  • 3/4-1 cup Fresh Strawberries, pureed
  • 1 tbsp Unflavored Gelatin
  • 3 tbsp Cold Water (for blooming gelatin)

Whipped Cream Topping

  • 1/2 cup Heavy Whipping Cream
  • 2 tbsp Powdered Allulose Sweetener, or sweetener of your choice or regular sugar
  • 4 oz Cream Cheese, softened (optional for stability)
  • Fresh Strawberries for garnish

Instructions

Prepare the Crust

  • Crush the Walker shortbread cookies into fine crumbs.
  • Mix with melted butter until evenly combined.
  • Press firmly into the bottom of a springform pan.
  • Refrigerate for at least 30 minutes while preparing the filling.

Prepare the Gelatin (Important Step!)

  • In a small bowl, sprinkle gelatin over 3 tablespoons cold water.
  • Let it sit for 5–10 minutes to bloom.
  • Microwave for 8–10 seconds until fully dissolved (do not boil).
  • Let it cool slightly but do not let it set.

Make the Filling

  • In a large bowl, beat softened cream cheese until smooth and fluffy.
  • Add powdered sweetener and strawberry extract. Beat until combined.
  • Mix in finely chopped or pureed strawberries (do not over-blend).
  • Slowly pour in the slightly cooled gelatin while mixing.
  • In a separate bowl, whip cold heavy cream to stiff peaks.
  • Gently fold the whipped cream into the cream cheese mixture using a spatula.

Chill

  • Pour the filling over the chilled crust.
  • Smooth the top evenly.
  • Refrigerate at least 6–8 hours, preferably overnight.

Whipped Cream Topping

  • Beat heavy cream until soft peaks form.
  • Add powdered sweetener and beat to stiff peaks.
  • (Optional) Beat softened cream cheese separately, then fold into whipped cream for extra stability.
  • Pipe around edges.
  • Decorate with fresh strawberries.