why make this recipe
This No-Bake Strawberry Cheesecake is a perfect dessert for any occasion. It’s easy to make, requires no oven time, and features the fresh, sweet flavor of strawberries. The creamy cheesecake filling combined with a crunchy graham cracker crust makes it a delightful treat. Plus, it’s a great way to impress guests or satisfy your sweet tooth without spending hours in the kitchen.
how to make No-Bake Strawberry Cheesecake
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar
- 3 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/4 cups heavy whipping cream (cold)
- 3 cups whole strawberries, hulled
- 1/2 cup strawberry jam or glaze
- 1 tbsp lemon juice
- 1 tbsp sugar (optional, if using fresh strawberries only)
Directions:
Make the crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Chill it in the freezer for 15–20 minutes while you prepare the filling.
Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until it’s smooth. Then add the powdered sugar and vanilla extract and mix until everything is combined. In another bowl, whip the heavy cream until it forms stiff peaks. Gently fold this whipped cream into the cream cheese mixture until it is smooth and fluffy.
Assemble the cheesecake: Pour the filling over the chilled crust and smooth out the top. Cover it and refrigerate for at least 6 hours, or overnight for the best texture.
Make the strawberry topping: In a bowl, mix the hulled strawberries with the jam and lemon juice. If you are using fresh strawberries without jam, cook them with the sugar over medium heat for about 5–7 minutes until they become syrupy, and then let them cool.
Top and serve: Just before serving, spoon the strawberry topping over the chilled cheesecake. You can also garnish it with extra strawberries and a drizzle of glaze for a beautiful finish.
how to serve No-Bake Strawberry Cheesecake
Serve your No-Bake Strawberry Cheesecake chilled. You can cut it into slices and place each piece on a plate. Add some extra strawberry topping on the side or on top of each slice. This cheesecake goes well with a cup of coffee or tea.
how to store No-Bake Strawberry Cheesecake
Store any leftover cheesecake in the refrigerator. Make sure it is covered well with plastic wrap or in an airtight container. It will stay fresh for up to 5 days. Note that the strawberries should be added just before serving for the best texture.
tips to make No-Bake Strawberry Cheesecake
- For a richer crust, you can use Oreo cookie crumbs instead of graham cracker crumbs.
- If you prefer less sweetness, you can reduce the amount of powdered sugar in the filling.
- Adjust the amount of lemon juice in the strawberry topping based on your taste preference.
variation
You can change the fruit topping based on the season. Try blueberries, raspberries, or even a mix of different berries for a berry cheesecake. You can also add a layer of chocolate ganache for a chocolate-strawberry twist.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries! Just thaw and drain them before using in the topping.
2. How long does it take to set?
For the best texture, refrigerate the cheesecake for at least 6 hours or overnight.
3. Can I freeze No-Bake Strawberry Cheesecake?
Yes, you can freeze it! Just make sure to wrap it well in plastic wrap. To serve, let it thaw in the refrigerator before cutting.
No-Bake Strawberry Cheesecake
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 2 tbsp granulated sugar
Filling
- 24 oz cream cheese softened (3 packages)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/4 cups heavy whipping cream cold
Strawberry Topping
- 3 cups whole strawberries hulled
- 1/2 cup strawberry jam or glaze
- 1 tbsp lemon juice
- 1 tbsp sugar optional, if using fresh strawberries only
Instructions
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Chill in freezer for 15–20 minutes.
- Prepare the filling: Beat cream cheese until smooth. Add powdered sugar and vanilla; mix well. Whip heavy cream until stiff peaks form, then fold into cream cheese mixture.
- Assemble: Pour filling onto crust, smooth the top. Cover and refrigerate for at least 6 hours or overnight.
- Make topping: Mix strawberries, jam, and lemon juice. If using only fresh strawberries, cook them with sugar over medium heat for 5–7 minutes until syrupy. Let cool.
- Serve: Spoon strawberry topping over cheesecake just before serving. Garnish with extra berries or glaze.