Strawberries and basil are a match made in heaven! This combo is great in cocktails (check out our strawberry basil pink martini) or more savory applications like salads or crostini. And adding a hint of basil to a deliciously pink strawberry cheesecake makes all the sense in the world! This vibrant and creamy Strawberry Basil Cheesecake will be your go-to dessert all summer long!
No Need to Bake this Strawberry Basil Cheesecake Filling
Cheesecakes can be quite intimidating, especially the ones that require the filling to be baked. Because of this, there are many options for no-bake versions that are much more approachable. The difference in texture between baked and no-bake is noticeable, with the no-bake version being a bit creamier and more like a mousse. But there is no difference in deliciousness!
This version is closer to a no-bake version, because we don’t bake the filling itself. We do bake the crust, though. Doing so makes the crust more sturdy and easier to slice without crumbling. Once the crust is ready, you simply add the filling and allow it to set in the fridge for 6 hours, or preferably overnight. How easy is that?
How to Get the Strawberry Flavor in the Cheesecake
There is nothing fake about the strawberry flavor in this cheesecake! The pink color is all natural here and the strawberry flavor comes from real strawberries. The strawberries are combined with the powdered sugar and basil in this recipe to bring out all the flavor.
The strawberry basil mixture is then pureed and added to the rest of the filling ingredients giving this strawberry cheesecake the natural color and flavor.
Why Strain the Filling Mixture
Straining the filling through a fine sieve ensures that you will get a nice smooth texture. Nobody wants a chunky cheesecake! This is a necessary step for best results.
Do you have to chill the cheesecake before eating?
Yes. Chilling the cheesecake for at least 6 hours, or overnight, will set the filling. Additionally, you want to serve your cheesecake chilled, so this is also a necessary step.
Enjoy!
We hope that you enjoy this recipe for Strawberry Basil Cheesecake! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
Recipe developed in collaboration with Chef Vanessa Wilson-Watson
Looking for more recipes like this? Check these out:
- Meyer Lemon Olive Oil Cake with Bavarian Cream & Raspberry Agrodolce
- Pumpkin Mascarpone Cheesecake with Candied Cinnamon Pecans
- White Chocolate Raspberry Bundt Cake
- Vanilla Bean Crème Brûlée
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Strawberry Basil Cheesecake
Course: DessertCuisine: AmericanDifficulty: Easy12
servings30
minutes20
minutes50
minutesReady to make this recipe? Click HERE to have the ingredients delivered straight to your door!
Ingredients
- Ingredients
1 x 16oz pallet of strawberries, stems removed and cut in half
2 tbsps (25g) powdered sugar
½ cup (64g) granulated sugar
1/4 cup fresh basil leaves*
2 tsp (25g) gelatin, unflavored
2 tbsps (25g) water
⅓ cup (43g) whole milk
⅓ cup (43g) heavy cream
4 oz (112g) cream cheese
4 oz (112g) mascarpone cheese
¼ cup (32g) sour cream
1 tbsp (12.5g) lemon zest
2 tbsp (25g) micro basil leaves, or finely chopped basil (garnish)
whipped cream for garnish
- Cheesecake Crust
1 cup (128g) Graham crackers, ground
¼ cup (32g) of granulated sugar
4 tbsps (50g) butter, melted
- Basil Infused Strawberries
1 x 16oz pallet of strawberries, hulled and cut in half
1 tbsp (12.5g) of water
1 tbsp (12.5) sugar
2 tbsps (25g) strawberry jam
1 tbsp (12.5) lemon juice
8 large basil leaves, about ¼ cup
Directions
- Preheat the oven to 350°F.
- Combine the strawberries, powdered sugar and basil together in a saucepan over low heat for 15 minutes. Remove from the stove and process in a food processor until smooth. Set this puree aside.
- In a medium saucepan, heat 2 tablespoons of water on low heat. Add the gelatin and cook for 2 minutes, stirring constantly until the gelatin is dissolved completely.
- Next, add the milk, heavy cream, cream cheese, mascarpone cheese, sour cream and granulated sugar to the saucepan and whisk on low heat until smooth.
- Remove the mixture from the heat and add the strawberry puree and lemon zest. Puree the mixture with a hand-held blender then strain through a sieve to ensure a smooth texture. Set aside and let it cool completely.
- In a large bowl, combine the ground Graham crackers, sugar, and butter and stir until combined completely. The mixture should stick together when squeezed firmly in your hand.
- Next, transfer the Graham-cracker mixture to a 8-inch springform pan or three 4-inch mini spring forms and press the mixture firmly into the bottom of the pan. Use the flat bottom of a measuring cup, or a glass to pack the mixture evenly into the bottom of the pan. Refrigerate for 30 minutes.
- Remove from the fridge and bake until golden brown for about 10-12 minutes. Remove from the oven and let it cool completely.
- Once the crust is cool, pour the filling into the crust and refrigerate for 6 hours or preferably overnight.
- To make the basil infused strawberries, stir water, sugar, strawberry jam, lemon juice, and basil leaves in a small saucepan over low heat until the jam melts. Bring the mixture to a boil for 2 minutes and remove from heat. Stir in the strawberries and discard the basil leaves and whipped cream.
Notes
- Basil can sometimes be very strong and overpowering. If your basil leaves seem to be on the stronger side, you can use less here.
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