Creamy No-Bake Strawberry Cheesecake (Easy Recipe)

The Ultimate No-Bake Strawberry Cheesecake Delight

Est. Reading Time: 6 minutes | Prep Time: 25 minutes | Chill Time: 6-8 hours

Ingredients

• For the Crust:
• 2 cups (200g) Graham cracker crumbs
• 1/2 cup (113g) Unsalted butter, melted
• 1/4 cup (50g) Granulated sugar
• For the Cheesecake Filling:
• 16 oz (452g) Full-fat cream cheese, softened to room temperature
• 1 1/2 cups (360ml) Heavy whipping cream, cold
• 1 cup (120g) Powdered sugar
• 1 cup (150g) Fresh strawberries, hulled and pureed
• 1 tsp Vanilla extract
• 1 tbsp Fresh lemon juice
• For the Strawberry Topping:
• 2 cups (300g) Fresh strawberries, hulled and sliced
• 1/4 cup (50g) Granulated sugar
• 1 tbsp Fresh lemon juice
• 1 tbsp Cornstarch
• 2 tbsp Cold water

Equipment Needed

• 9-inch Springform Pan
• Food Processor or Ziplock Bag & Rolling Pin
• Electric Mixer (Stand or Handheld)
• Large Mixing Bowls
• Rubber Spatula
• Small Saucepan
• Measuring Cups & Spoons
• Whisk

Step-by-Step Instructions

1. Step 1: Prepare the Crust. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand. Firmly press the crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan. Place the pan in the refrigerator to chill while you prepare the filling.
2. Step 2: Make the Cheesecake Filling. In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed until completely smooth and free of lumps, about 2-3 minutes. Add the powdered sugar, pureed strawberries, vanilla extract, and lemon juice. Beat again until everything is well combined and smooth.
3. Step 3: Whip the Cream. In a separate, chilled bowl, whip the cold heavy cream on high speed until stiff peaks form. Be careful not to over-whip.
4. Step 4: Combine the Filling. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Fold until just combined and no white streaks remain. The mixture should be light and airy.
5. Step 5: Assemble and Chill. Pour the cheesecake filling over the chilled graham cracker crust. Use the spatula to spread it into an even layer. Cover the pan with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, until fully set.
6. Step 6: Make the Strawberry Topping. About an hour before serving, prepare the topping. In a small saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices.
7. Step 7: Thicken the Topping. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the saucepan with the strawberries. Continue to cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Remove from heat and let it cool completely to room temperature.
8. Step 8: Serve. Once the cheesecake is firm, carefully run a thin knife around the edge before releasing the springform pan’s collar. Spoon the cooled strawberry topping over the cheesecake before slicing and serving.

Chef’s Tips for Success

• Room Temperature Cream Cheese is Crucial. Ensure your cream cheese is fully softened to room temperature. This is the key to a perfectly smooth, lump-free cheesecake filling. Cold cream cheese will result in a clumpy texture.
• Fold, Don’t Stir. When combining the whipped cream with the cream cheese base, use a gentle folding motion with a spatula. This keeps the air in the whipped cream, resulting in a light and mousse-like texture. Over-mixing will deflate the filling.
• Patience is a Virtue. Do not rush the chilling process. The cheesecake needs a minimum of 6 hours to set properly. Chilling it overnight yields the best results, ensuring clean slices and the perfect firm texture.

Watch: How to Make It

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Serving & Storage

Store leftover cheesecake tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days. The crust may soften slightly over time.

Frequently Asked Questions

Can I freeze this cheesecake?
Yes, you can. For best results, freeze the cheesecake without the strawberry topping. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before adding the fresh topping and serving.

Can I use a different type of cookie for the crust?
Absolutely! This recipe works well with a crust made from crushed digestive biscuits, Biscoff cookies, or even chocolate sandwich cookies like Oreos (just omit the added sugar for an Oreo crust).