Description
This No Bake Strawberry Cheesecake is a creamy, luscious dessert featuring a buttery graham cracker crust, a rich strawberry-infused cream cheese filling, and a fresh strawberry topping. Perfect for warm weather or anytime you want a delicious treat without turning on the oven.
Ingredients
Scale
Strawberry Puree
- 2 cups fresh strawberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (about 10-12 crackers)
- 2 tablespoons light brown sugar
- 1/4 teaspoon salt
- 6 tablespoons melted butter
Cheesecake Filling
- 24 oz (3 packages) full-fat cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup heavy cream, whipped to stiff peaks
Topping
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- Fresh strawberries for garnish
Instructions
- Make the Strawberry Puree: Blend the fresh strawberries, sugar, lemon juice, and cornstarch in a blender until smooth. Pour the mixture into a saucepan and cook over medium heat, stirring frequently, until it thickens and reduces to about 1/2 cup. Remove from heat and let it cool completely.
- Make the Crust: Pulse the graham crackers, light brown sugar, and salt in a food processor until finely ground. Add the melted butter and pulse until the mixture is moist and holds together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Refrigerate to set while preparing the filling.
- Whip the Cream: Beat the heavy cream with a portion of the powdered sugar until medium-stiff peaks form. Cover and chill until ready to fold into the filling.
- Prepare the Filling: Beat the softened cream cheese until smooth and creamy. Gradually add the cooled strawberry puree, remaining powdered sugar, lemon juice, and vanilla extract, mixing until well combined. Gently fold in the whipped heavy cream until the filling is smooth and fully incorporated.
- Assemble the Cheesecake: Pour the strawberry cream cheese filling over the chilled crust in the springform pan, smoothing the top with a spatula. Cover the pan tightly with plastic wrap and refrigerate for at least 8 hours or overnight to allow the cheesecake to set properly.
- Top and Serve: Before serving, whip the heavy cream with sugar and vanilla extract until soft peaks form for the topping. Spread or pipe this whipped cream onto the set cheesecake and garnish with fresh strawberry slices. Slice and serve chilled.
Notes
- Ensure the strawberry puree is completely cooled before mixing into the cream cheese filling to prevent curdling.
- For best results, use full-fat cream cheese and heavy cream for a rich and creamy texture.
- If fresh strawberries are out of season, frozen strawberries can be used; thaw and drain excess liquid before pureeing.
- This cheesecake is best served within 2 days for optimal freshness.
- Make sure to press the crust firmly to prevent it from crumbling when sliced.
