Description
Make dessert time delightful with this No-Bake Strawberry Cheesecake! Creamy, sweet, and topped with fresh strawberries, it’s the perfect quick and easy recipe.
Ingredients
Graham cracker crust ingredients:
- 2½ cups graham cracker crumbs
- ½ cup salted butter, melted
Creamy filling ingredients:
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup heavy whipping cream, cold
- 1 teaspoon pure vanilla extract
- 2 cups fresh strawberries, diced
Instructions
Start by beating the cream cheese in a large mixing bowl until it becomes smooth and creamy. Add sugar and vanilla extract gradually and mix them really well until they combine completely.
Take a separate bowl to whip the heavy cream until stiff peaks form. The whipped cream should be folded gradually into your cream cheese mixture to create a light and airy texture. The strawberries need their stems removed and should be diced into small pieces.
Press the graham cracker mixture firmly against your springform pan’s bottom and sides. The cream cheese filling should be spread evenly over the prepared crust, and you can use a spoon’s back to create decorative swoops if desired.
The cheesecake needs to set in the refrigerator for at least 6 hours. You can prepare extra strawberry topping during this time if you want. After the cheesecake sets completely, run a hot knife around the edges to remove it carefully from the springform pan.
Your knife should be dipped in hot water between cuts to create perfect slices. This cheesecake stays fresh in an airtight container in the refrigerator for up to 3 days. Note that it tastes best when left at room temperature for 10-15 minutes before serving.
Notes
Your no-bake strawberry cheesecake needs proper storage to stay delicious. The dessert will stay fresh up to 5 days in an airtight container in the refrigerator. The surface needs plastic wrap to prevent a film from forming.
You can freeze the cheesecake up to 3 months if you need longer storage. Just wrap the pan in plastic wrap and add a layer of aluminum foil. Let it thaw overnight in the refrigerator before serving.
The recipe is quite flexible with ingredients. Greek yogurt works great instead of sour cream. You can use 8 oz Cool Whip to replace homemade whipped cream. Store-bought jam makes a good substitute for fresh strawberry sauce.
The cream cheese you choose will affect the final texture. Full-fat brick-style cream cheese gives the best results – skip the spreading kind. This choice will give a proper set and prevent runny consistency.
This recipe makes about 35 individual cheesecakes if you go for mini versions. A 9×9″ pan lined with parchment paper works perfectly for cheesecake bars. You can make the crust two days ahead – just wrap it tightly in plastic and keep it in the fridge until needed.
Common Issues: A bit of gelatin helps if your filling turns soupy. Note that changing sugar amounts affects both taste and texture – the perfect no-bake cheesecake needs the right balance of sweet and tangy flavors.
- Prep Time: 20
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 20g
- Sodium: 220mg
- Fat: 21g
- Protein: 5g