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A slice of strawberry orange cheesecake with strawberry sauce.

Strawberry Orange Cheesecake

Heather Smoke
A creamy no bake cheesecake made with coconut cream, vanilla bean and fresh orange zest, topped with homemade strawberry sauce.

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5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 50 minutes
Course Dessert
Cuisine American
Servings12

Equipment

  • 8-inch Springform Pan with Removable Bottom
  • Electric Mixer (Stand or Hand-Held)

Ingredients
 

Crust

  • 1 ½ cups finely crushed graham crackers
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ cup unsalted butter, melted

Cheesecake Filling

  • 1 can (14 oz) full-fat unsweetened coconut milk (to make coconut cream - see instructions)
  • 8-9 fresh strawberries
  • 1 lb cream cheese softened to room temperature
  • 1 tsp fresh orange zest
  • 1 tsp vanilla bean paste or vanilla extract
  • ¾ cup powdered sugar
  • 1 ½ cups heavy whipping cream, cold
  • 1 envelope (1/4 oz) unflavored powdered gelatin

Strawberry Sauce

  • 1 lb strawberries, washed, hulled and quartered
  • 1 navel orange, juiced and zested (only use 1 tsp of the zest)
  • ¼ cup granulated sugar
  • ½ tsp vanilla extract
  • ⅛ tsp coarse Kosher salt

Instructions
 

Coconut Cream

  • For the coconut cream, you will need one 14-ounce can of full-fat unsweetened coconut milk.
    Before you’ll be making the filling, set the can, without shaking it, in the refrigerator to thoroughly chill at least overnight.
    After chilling the coconut milk, carefully open the can and drain off the water, keeping just the solid cream – you should have about one cup of solid coconut cream.  Now you’ll need to let the cream soften to room temperature again so that it can be mixed into the filling without being lumpy.
    If you don’t like coconut, the coconut cream can also be left completely out of the cheesecake without substituting anything else, although you could add 1/2 cup of sour cream instead, if you prefer.

Crust

  • Preheat the oven to 325F. Lightly spray the bottom of an 8-inch springform pan with non-stick baking spray.
  • Combine the crushed graham crackers with the salt. Drizzle with the melted butter, and toss with a fork until moistened and crumbly. Dump the crumbs into the pan, and press the crumbs firmly against the bottom of the pan. Don't press it up the sides if you want to line the sides of your filling with the sliced strawberries.
  • Bake the crust for 10 minutes, until fragrant and golden brown. Cool completely.
  • Note that you can skip the step of baking the crust, but I like to bake it briefly just to toast the graham crackers for a richer, nuttier flavor.
  • After cooling the crust, cut several strips of wax paper and arrange them inside the sides of the pan – this will ensure easy release of the cheesecake.

Filling

  • In a microwaveable glass measuring cup or bowl, whisk together 1/2 cup of the heavy whipping cream with the gelatin. Let stand for 5 minutes.
    Microwave on high for 1 minute, stirring after 30 seconds, to dissolve the gelatin.
    Set aside. If any small lumps of undissolved gelatin remain in the warmed cream/gelatin mixture, pour it through a mesh strainer.
  • Wash and dry your strawberries, and cut off the leaves with a knife, so that each strawberry has a flat, level cut, then cut the strawberries in half.  Arrange the strawberry halves on the cooled crust, cut side facing out, around the sides of the pan.
    Depending on the size of your berries, you may need more or less – mine were medium-sized and I needed 8 1/2 strawberries to fill the space around the inside of my pan.  Set aside.
  • With an electric mixer (stand or hand held), beat the cream cheese, coconut cream, orange zest, vanilla bean paste and powdered sugar for several minutes until smooth.
  • Gradually add the remaining 1 cup of heavy whipping cream, and beat until soft peaks form.
  • Add the strained cream/gelatin mixture to the mixing bowl and beat until smooth and thick.
  • Pour the cheesecake filling into the prepared pan and tap it gently against the counter so that the filling settles around the strawberries; smooth out the top.  Refrigerate overnight.

Strawberry Sauce

  • For the strawberry compote, combine all ingredients in a saucepan.  Cook over medium heat, stirring occasionally, until the berries are soft and the liquid has reduced slightly into a syrup.  Cool, then pour into a glass jar and refrigerate.
  • Before serving, unmold the sides of the pan, and peel off the wax paper from the cheesecake.  Serve each slice of cheesecake with the strawberry compote.

Notes

How to store no bake cheesecake:
  • Leftover no bake cheesecake should be covered and refrigerated, and is best eaten within 3 days.
 To make a larger cheesecake in a 9 or 10 inch pan:
  • Add an additional 1 pound of cream cheese to the filling (for a total of 2 pounds / 4 8-oz blocks cream cheese).
  • Add an additional 1/4 cup powdered sugar (for a total of 3/4 cup powdered sugar).
Keyword Cheesecake, No Bake, Orange, Strawberry
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