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No-Bake Strawberry Cheesecake Recipe

No-Bake Strawberry Cheesecake

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Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 8 People
Course: Dessert
Calories: 500
Ingredients Method

Ingredients
  

For the Crust
  • 1½ cups graham cracker crumbs about 12 full sheets: Creates the classic buttery base that holds its shape.
  • ⅓ cup granulated sugar: Sweetens the crumbs and helps them bind.
  • 6 tablespoons unsalted butter melted: Coats the crumbs so the crust presses firmly and stays crisp.
For the Filling
  • 16 ounces two 8-ounce blocks full-fat cream cheese, softened: Forms the rich, tangy backbone of the cheesecake.
  • ¾ cup powdered sugar: Dissolves smoothly and sweetens without graininess.
  • 1 teaspoon pure vanilla extract: Rounds out the flavor and softens the cream-cheese tang.
  • 1 cup heavy whipping cream cold: Whips into soft peaks that lighten the filling and help it set.
  • 1 tablespoon fresh lemon juice: Brightens the cream cheese and keeps the filling from tasting heavy.
For the Strawberry Topping
  • 1 pound fresh strawberries hulled and sliced: Provides juicy, vibrant fruit flavor and color.
  • ¼ cup granulated sugar: Draws out strawberry juices to create a light syrup.
  • 1 tablespoon cornstarch mixed with 1 tablespoon water: Thickens the juices into a glossy sauce that stays put.
  • 1 teaspoon lemon juice: Balances sweetness and keeps the berries bright.

Method
 

  1. Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides. This ensures clean release later.
  2. Stir graham cracker crumbs, ⅓ cup sugar, and melted butter until the mixture looks like wet sand. Press firmly into the bottom of the pan using the bottom of a measuring cup. Chill while you prepare the filling so the crust firms up.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth, about 1–2 minutes. Scrape the bowl once. Add powdered sugar, vanilla, and lemon juice. Beat again until creamy and no lumps remain.
  4. In a separate cold bowl, whip the heavy cream to stiff peaks. The cream should hold its shape when the beaters are lifted. Gently fold the whipped cream into the cream-cheese mixture in two additions until no white streaks remain. The filling should look light and fluffy.
  5. Spread the filling evenly over the chilled crust. Smooth the top with an offset spatula. Cover and refrigerate at least 4 hours, preferably overnight, until the center feels firm to a gentle touch.
  6. While the cheesecake chills, combine sliced strawberries and ¼ cup sugar in a small saucepan over medium heat. Cook 3–4 minutes until the berries release juice. Stir in the cornstarch slurry and lemon juice. Simmer 1–2 minutes more until the sauce thickens and turns glossy. Cool completely.
  7. Spoon the cooled strawberry topping over the set cheesecake. Release the springform ring, slice with a sharp knife wiped clean between cuts, and serve chilled.