No-Bake Strawberry Cheesecake: A Dreamy and Effortless Dessert
Looking for a show-stopping dessert that’s as easy to make as it is delicious? This No-Bake Strawberry Cheesecake is the answer! With its velvety cream cheese filling, fresh strawberry topping, and buttery graham cracker crust, this cheesecake is the perfect combination of light, sweet, and tangy flavors. Best of all, you don’t need to turn on the oven, making it ideal for summer gatherings, celebrations, or any occasion when you want a fuss-free, crowd-pleasing dessert.
The fresh strawberries add a vibrant, fruity flavor that pairs beautifully with the creamy cheesecake base. Whether you’re hosting a dinner party or just craving a refreshing treat, this no-bake cheesecake will quickly become one of your favorites.
Ingredients
| Ingredient | Quantity |
|---|---|
| For the Crust | |
| Graham cracker crumbs | 2 cups |
| Unsalted butter (melted) | ½ cup |
| Granulated sugar | 2 tablespoons |
| For the Cheesecake Filling | |
| Cream cheese (softened) | 16 ounces (2 blocks) |
| Powdered sugar | ¾ cup |
| Vanilla extract | 1 teaspoon |
| Heavy cream | 1 ¼ cups |
| Fresh lemon juice | 1 tablespoon |
| For the Strawberry Topping | |
| Fresh strawberries (hulled, halved) | 2 cups |
| Granulated sugar | 3 tablespoons |
| Lemon juice | 1 teaspoon |
| Cornstarch | 1 teaspoon |
| Water | 2 tablespoons |
Ingredient Notes
- Graham Crackers: Use digestive biscuits, vanilla wafers, or even Oreos for a twist.
- Cream Cheese: Make sure it’s softened to room temperature for a smooth filling.
- Strawberries: Fresh strawberries work best, but frozen ones can be used for the topping if thawed and drained.
Equipment Needed
- 9-inch springform pan: Makes removing the cheesecake easier.
- Mixing bowls: For combining the crust, filling, and topping ingredients.
- Electric mixer: Ensures a smooth, creamy cheesecake filling.
- Spatula: For spreading the layers evenly.
- Small saucepan: To prepare the strawberry topping.
Step-by-Step Instructions
1. Prepare the Crust
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the bottom of a measuring cup or glass to compact it.
- Place the crust in the refrigerator to chill while you prepare the filling.
2. Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
- Add vanilla extract and lemon juice, mixing until combined.
- In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream.
- Spread the filling evenly over the chilled crust, smoothing the top with a spatula. Return to the refrigerator while you make the strawberry topping.
3. Prepare the Strawberry Topping
- In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Stir occasionally until the strawberries release their juices and soften (about 5–7 minutes).
- Mix cornstarch and water in a small bowl to create a slurry. Stir it into the strawberries and cook for 1–2 more minutes, until the sauce thickens slightly.
- Remove the saucepan from heat and allow the strawberry topping to cool completely.
4. Assemble the Cheesecake
- Once the strawberry topping has cooled, spread it evenly over the cheesecake layer.
- Return the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to set completely.
5. Serve
- Remove the cheesecake from the springform pan by running a knife around the edges before releasing the sides.
- Slice into neat portions and garnish with fresh strawberries, mint leaves, or a dusting of powdered sugar if desired.
Tips and Variations
- Make Ahead: This cheesecake can be made up to 2 days in advance. Store it in the refrigerator, covered, until ready to serve.
- Alternative Toppings: Swap strawberries for blueberries, raspberries, or even a mix of your favorite fruits.
- Gluten-Free Option: Use gluten-free cookies or graham crackers for the crust.
- Extra Decadence: Drizzle melted chocolate or a homemade strawberry sauce over the top before serving.
- Mini Cheesecakes: Make individual no-bake cheesecakes by dividing the ingredients into small jars or muffin cups.
Serving Suggestions
No-Bake Strawberry Cheesecake is best served chilled, making it a refreshing treat for warm weather or as the perfect ending to a hearty meal. Pair it with a cup of iced tea, sparkling lemonade, or a glass of Prosecco for an elegant touch. For an extra-special presentation, garnish each slice with a dollop of whipped cream, fresh strawberries, and a small mint leaf.
Pairings
The light, fruity flavors of this cheesecake pair beautifully with beverages like sparkling rosé, chilled white wine (such as Moscato or Riesling), or even a strawberry lemonade for a non-alcoholic option. For coffee lovers, serve with an iced vanilla latte or a creamy cappuccino to complement the smooth, tangy filling.
Storage and Reheating
- Refrigeration: Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.
- Freezing: To freeze, wrap the cheesecake (whole or sliced) tightly in plastic wrap, followed by foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Reheating: This cheesecake does not require reheating; always serve chilled for the best texture.
Nutritional Information
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 350 |
| Total Fat | 22g |
| Saturated Fat | 13g |
| Carbohydrates | 34g |
| Protein | 5g |
| Allergen Warnings | Contains dairy, gluten (if using traditional crust) |
Nutrition information is automatically calculated, so should only be used as an approximation.
Conclusion
This No-Bake Strawberry Cheesecake is the ultimate dessert for any occasion—simple to make, stunning to look at, and absolutely irresistible to eat. With its creamy filling, buttery crust, and fresh strawberry topping, it’s a guaranteed crowd-pleaser that doesn’t require a complicated process or hours in the oven.
Perfect for spring and summer gatherings, family dinners, or holidays, this cheesecake will quickly become one of your go-to desserts. Try it out and share your results with friends, family, or online—we can’t wait to see how beautifully yours turns out!
No-Bake Strawberry Cheesecake: A Dreamy and Effortless Dessert
12
slices30
minutes4
hours4
hours30
minutesIngredients
Crust: 2 cups graham cracker crumbs, ½ cup unsalted butter (melted), 2 tablespoons granulated sugar.
Filling: 16 ounces cream cheese (softened), ¾ cup powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, 1 ¼ cups heavy cream.
Strawberry Topping: 2 cups fresh strawberries (hulled, halved), 3 tablespoons granulated sugar, 1 teaspoon lemon juice, 1 teaspoon cornstarch mixed with 2 tablespoons water.
Directions
- Mix crust ingredients and press into a 9-inch springform pan. Chill while preparing the filling.
- Beat cream cheese and sugar until smooth. Fold in whipped cream, vanilla, and lemon juice. Spread over crust.
- Cook strawberries, sugar, and lemon juice. Add cornstarch slurry and simmer until thickened. Cool completely and spread over filling.
- Chill cheesecake for at least 4 hours or overnight. Garnish and serve.
Looking for a show-stopping dessert that’s as easy to make as it is delicious? This No-Bake Strawberry Cheesecake is the answer! With its velvety cream cheese filling, fresh strawberry topping, and buttery graham cracker crust, this cheesecake is the perfect combination of light, sweet, and tangy flavors. Best of all, you don’t need to turn on the oven, making it ideal for summer gatherings, celebrations, or any occasion when you want a fuss-free, crowd-pleasing dessert.
The fresh strawberries add a vibrant, fruity flavor that pairs beautifully with the creamy cheesecake base. Whether you’re hosting a dinner party or just craving a refreshing treat, this no-bake cheesecake will quickly become one of your favorites.
Ingredients
| Ingredient | Quantity |
|---|---|
| For the Crust | |
| Graham cracker crumbs | 2 cups |
| Unsalted butter (melted) | ½ cup |
| Granulated sugar | 2 tablespoons |
| For the Cheesecake Filling | |
| Cream cheese (softened) | 16 ounces (2 blocks) |
| Powdered sugar | ¾ cup |
| Vanilla extract | 1 teaspoon |
| Heavy cream | 1 ¼ cups |
| Fresh lemon juice | 1 tablespoon |
| For the Strawberry Topping | |
| Fresh strawberries (hulled, halved) | 2 cups |
| Granulated sugar | 3 tablespoons |
| Lemon juice | 1 teaspoon |
| Cornstarch | 1 teaspoon |
| Water | 2 tablespoons |
Ingredient Notes
- Graham Crackers: Use digestive biscuits, vanilla wafers, or even Oreos for a twist.
- Cream Cheese: Make sure it’s softened to room temperature for a smooth filling.
- Strawberries: Fresh strawberries work best, but frozen ones can be used for the topping if thawed and drained.
Equipment Needed
- 9-inch springform pan: Makes removing the cheesecake easier.
- Mixing bowls: For combining the crust, filling, and topping ingredients.
- Electric mixer: Ensures a smooth, creamy cheesecake filling.
- Spatula: For spreading the layers evenly.
- Small saucepan: To prepare the strawberry topping.
Step-by-Step Instructions
1. Prepare the Crust
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the bottom of a measuring cup or glass to compact it.
- Place the crust in the refrigerator to chill while you prepare the filling.
2. Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
- Add vanilla extract and lemon juice, mixing until combined.
- In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream.
- Spread the filling evenly over the chilled crust, smoothing the top with a spatula. Return to the refrigerator while you make the strawberry topping.
3. Prepare the Strawberry Topping
- In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Stir occasionally until the strawberries release their juices and soften (about 5–7 minutes).
- Mix cornstarch and water in a small bowl to create a slurry. Stir it into the strawberries and cook for 1–2 more minutes, until the sauce thickens slightly.
- Remove the saucepan from heat and allow the strawberry topping to cool completely.
4. Assemble the Cheesecake
- Once the strawberry topping has cooled, spread it evenly over the cheesecake layer.
- Return the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to set completely.
5. Serve
- Remove the cheesecake from the springform pan by running a knife around the edges before releasing the sides.
- Slice into neat portions and garnish with fresh strawberries, mint leaves, or a dusting of powdered sugar if desired.
Tips and Variations
- Make Ahead: This cheesecake can be made up to 2 days in advance. Store it in the refrigerator, covered, until ready to serve.
- Alternative Toppings: Swap strawberries for blueberries, raspberries, or even a mix of your favorite fruits.
- Gluten-Free Option: Use gluten-free cookies or graham crackers for the crust.
- Extra Decadence: Drizzle melted chocolate or a homemade strawberry sauce over the top before serving.
- Mini Cheesecakes: Make individual no-bake cheesecakes by dividing the ingredients into small jars or muffin cups.
Serving Suggestions
No-Bake Strawberry Cheesecake is best served chilled, making it a refreshing treat for warm weather or as the perfect ending to a hearty meal. Pair it with a cup of iced tea, sparkling lemonade, or a glass of Prosecco for an elegant touch. For an extra-special presentation, garnish each slice with a dollop of whipped cream, fresh strawberries, and a small mint leaf.
Pairings
The light, fruity flavors of this cheesecake pair beautifully with beverages like sparkling rosé, chilled white wine (such as Moscato or Riesling), or even a strawberry lemonade for a non-alcoholic option. For coffee lovers, serve with an iced vanilla latte or a creamy cappuccino to complement the smooth, tangy filling.
Storage and Reheating
- Refrigeration: Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.
- Freezing: To freeze, wrap the cheesecake (whole or sliced) tightly in plastic wrap, followed by foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Reheating: This cheesecake does not require reheating; always serve chilled for the best texture.
Nutritional Information
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 350 |
| Total Fat | 22g |
| Saturated Fat | 13g |
| Carbohydrates | 34g |
| Protein | 5g |
| Allergen Warnings | Contains dairy, gluten (if using traditional crust) |
Nutrition information is automatically calculated, so should only be used as an approximation.
Conclusion
This No-Bake Strawberry Cheesecake is the ultimate dessert for any occasion—simple to make, stunning to look at, and absolutely irresistible to eat. With its creamy filling, buttery crust, and fresh strawberry topping, it’s a guaranteed crowd-pleaser that doesn’t require a complicated process or hours in the oven.
Perfect for spring and summer gatherings, family dinners, or holidays, this cheesecake will quickly become one of your go-to desserts. Try it out and share your results with friends, family, or online—we can’t wait to see how beautifully yours turns out!Generate with AI
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No-Bake Strawberry Cheesecake: A Dreamy and Effortless Dessert
Recipe by Abdul Kader
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Servings
slices
Prep time
minutes
Chill time
minutes
Total time
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