Looking for a dessert that’s creamy, fruity, and easy to make? This No-Bake Strawberry Cheesecake is just what you need! With a buttery graham cracker crust, smooth cream cheese filling, and fresh strawberry topping, it’s a perfect treat for any occasion. Best of all? No oven required!
Ingredients You’ll Need
For the Crust:
- Graham cracker crumbs (1 ½ cups): The classic cheesecake base, buttery and crunchy.
- Butter (6 tbsp, melted): Holds the crust together while adding richness.
- Granulated sugar (2 tbsp): A hint of sweetness for the crust.
For the Cheesecake Filling:
- Cream cheese (16 oz, softened): The rich and creamy base of the cheesecake.
- Powdered sugar (½ cup): Sweetens the filling without making it grainy.
- Vanilla extract (1 tsp): Adds a subtle, aromatic sweetness.
- Heavy cream (1 cup, whipped to soft peaks): Lightens the texture and makes the filling airy.
For the Strawberry Topping:
- Fresh strawberries (1 lb, hulled and sliced): The star of the topping—sweet and juicy.
- Granulated sugar (2 tbsp): Draws out the natural juices from the strawberries.
- Lemon juice (1 tbsp): Balances the sweetness and enhances the strawberry flavor.
How to Make No-Bake Strawberry Cheesecake
Step 1: Make the Crust
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to pack it firmly.
- Chill the crust in the refrigerator while preparing the filling.
Step 2: Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Gently fold in the whipped heavy cream, being careful not to deflate it. Mix until fully combined and fluffy.
- Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
Step 3: Make the Strawberry Topping
- In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Let sit for 10-15 minutes to release the juices.
- Spoon the strawberry mixture over the cheesecake filling, spreading it evenly.
Step 4: Chill and Serve
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Before serving, carefully remove the springform pan and garnish with additional strawberries if desired. Slice and enjoy!
Equipment Needed
- Springform pan (9-inch)
- Mixing bowls for crust, filling, and topping
- Hand or stand mixer for whipping cream and mixing the filling
- Spatula for spreading the filling evenly
Frequently Asked Questions
Can I use frozen strawberries for this recipe?
Yes, but thaw them completely and drain any excess liquid before using to avoid a watery topping.
What can I use instead of graham crackers?
You can substitute digestive biscuits, vanilla wafers, or even crushed Oreos for a unique twist.
How long can I store this cheesecake?
Store it in the refrigerator for up to 3 days. Cover tightly to keep it fresh.
Can I make individual servings?
Absolutely! Use small jars, ramekins, or cupcake liners to create mini cheesecakes. Adjust the chilling time to ensure they set properly.
What if I don’t have a springform pan?
You can use a pie dish or a square baking dish. Just make sure to line it with parchment paper for easy removal.
Can I make this cheesecake gluten-free?
Yes! Use gluten-free graham crackers or cookies for the crust.
Can I add other fruits to the topping?
Definitely! Blueberries, raspberries, or a mix of berries would be delicious.
Conclusion
This No-Bake Strawberry Cheesecake is a foolproof dessert that’s as stunning as it is delicious. Creamy, fruity, and effortlessly easy, it’s sure to impress your family and friends. I hope you enjoy making this recipe as much as I do!
If you loved it, don’t forget to share this recipe on Facebook or save it on Pinterest for later. Enjoy! 😊
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