No-Bake Strawberry Cheesecake
This strawberry cheesecake dessert is ideal for those times when you want something impressive but easy.
Equipment
- 9-inch springform pan
- Mixing Bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Knife and Cutting Board
- Whisk
- Plastic wrap or foil
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 16 oz 450 g cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream cold
For the Strawberry Topping:
- 2 cups fresh strawberries hulled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
Step 1: Prepare the Crust
- Crush the graham crackers
- Place the graham crackers in a food processor and pulse until fine crumbs form.
- If you don’t have a processor, put them in a zip-top bag and crush with a rolling pin.
- Mix with sugar and butter
- In a bowl, combine the graham cracker crumbs and sugar.
- Pour in the melted butter and stir until all crumbs are evenly coated.
- Press into the pan
- Transfer the crumb mixture into a 9-inch springform pan.
- Press it firmly into the bottom using the back of a spoon or a flat-bottomed glass for an even layer.
- Pro Tip: Press firmly enough so the crust holds together, but not so hard that it becomes rock solid.
- Place the pan in the fridge while you make the filling.
Step 2: Make the Cheesecake Filling
- Beat the cream cheese
- In a large bowl, use a hand mixer or stand mixer to beat the cream cheese until smooth and creamy.
- Pro Tip: Make sure the cream cheese is fully softened; this prevents lumps.
- Add sugar and vanilla
- Gradually beat in the sugar and vanilla extract until fully incorporated.
- Whip the cream
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Fold cream into cream cheese
- Gently fold the whipped cream into the cream cheese mixture using a spatula.
- Do this slowly to keep the mixture light and fluffy.
Step 3: Assemble the Cheesecake
- Spread filling over crust
- Pour the cream cheese filling onto the chilled crust.
- Smooth the top with a spatula for an even layer.
- Chill
- Cover the cheesecake with plastic wrap or foil.
- Refrigerate for at least 4 hours, preferably overnight, to allow it to set.
Step 4: Prepare the Strawberry Topping
- Slice the strawberries
- Hull and slice the fresh strawberries evenly.
- Sweeten the strawberries
- Toss the sliced strawberries with sugar and lemon juice.
- Let them sit for 10–15 minutes to release their natural juices.
- Top the cheesecake
- Once the cheesecake is set, arrange the strawberries on top in a single layer or a pretty pattern.
- Spoon a little of the strawberry juice over the top for extra flavor and shine.
Step 5: Serve and Enjoy
- Carefully remove the sides of the springform pan.
- Slice the cheesecake with a clean, sharp knife (wipe the knife between slices for neat edges).
- Serve chilled and enjoy every creamy, fruity bite!
Notes
Nutritional Value (per serving, approx.):
- Calories: 320 kcal
- Fat: 22 g
- Saturated Fat: 13 g
- Carbohydrates: 28 g
- Sugar: 18 g
- Protein: 5 g
- Fiber: 1 g
- Sodium: 150 mg