No-Bake Strawberry Cheesecake is a delightful dessert that combines a buttery graham cracker crust, a creamy cheesecake filling infused with fresh strawberry sauce, and a vibrant strawberry topping. This no-bake treat is perfect for warm-weather gatherings or when you want a refreshing dessert without turning on the oven.
Why You’ll Love This Recipe
- No-Bake Convenience: Ideal for hot days when you want to keep the oven off.
- Fresh Strawberry Flavor: Utilizes fresh strawberries for a vibrant, natural taste.
- Creamy and Light: The whipped cream and cream cheese layers create a smooth, airy texture.
- Make-Ahead Friendly: Can be prepared in advance, making it great for entertaining.
- Versatile: Easily adaptable with different fruits or crust variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Unsalted butter, melted
- Fresh strawberries
- Granulated sugar
- Cornstarch
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
Directions
- Prepare the Strawberry Sauce: Puree fresh strawberries and strain to remove seeds. Cook the puree with granulated sugar and cornstarch over medium heat until thickened. Let it cool completely.
- Make the Crust: Combine graham cracker crumbs with melted butter. Press the mixture into the bottom of a springform pan. Chill in the refrigerator while preparing the filling.
- Prepare the Cheesecake Filling: Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until combined. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until smooth. Incorporate the cooled strawberry sauce into the filling.
- Assemble the Cheesecake: Pour the filling over the prepared crust, smoothing the top with a spatula. Cover and refrigerate for at least 6 hours, preferably overnight, until set.
- Add Topping: Before serving, top the cheesecake with additional fresh strawberries or a strawberry glaze, if desired.
Servings and Timing
- Servings: Approximately 12 servings
- Prep Time: 30 minutes
- Chill Time: At least 6 hours
- Total Time: Approximately 6 hours 30 minutes
Variations
- Fruit Options: Substitute strawberries with blueberries, raspberries, or a mix of berries.
- Crust Alternatives: Use crushed shortbread cookies or vanilla wafers instead of graham crackers.
- Light Version: Opt for low-fat cream cheese and whipped topping for a lighter dessert.
Storage/Reheating
- Storage: Keep refrigerated in an airtight container for up to 3 days.
- Freezing: Not recommended, as the texture may change upon thawing.
- Reheating: Not applicable; serve chilled.
FAQs
What is No-Bake Strawberry Cheesecake?
It’s a chilled dessert featuring a graham cracker crust, creamy cheesecake filling infused with strawberry sauce, and a fresh strawberry topping, all prepared without baking.
Can I use frozen strawberries?
Yes, but thaw and drain them well before use to prevent excess moisture.
Is there a substitute for cornstarch in the strawberry sauce?
You can use arrowroot powder or flour as a thickening agent, adjusting the quantity as needed.
Can I make this dessert ahead of time?
Absolutely; it’s best when chilled for several hours or overnight.
How do I prevent a soggy crust?
Ensure the crust is well-pressed and the strawberry sauce is cooled before layering.
Can I use store-bought whipped topping?
Yes, it can be used in place of homemade whipped cream.
What size pan should I use?
A 9-inch springform pan is standard for this recipe.
How long does it last in the fridge?
Up to 3 days when stored properly.
Can I add other fruits?
Yes, feel free to incorporate other fruits like blueberries or peaches.
Is this dessert gluten-free?
Not inherently, but you can use gluten-free graham crackers to make it so.
Conclusion
No-Bake Strawberry Cheesecake is a delightful and easy-to-make dessert that’s perfect for any occasion. Its layers of creamy filling and fresh strawberries over a buttery crust make it a crowd-pleaser. Enjoy this treat chilled, and feel free to experiment with different fruits and crusts to suit your taste.
PrintNo-Bake Strawberry Cheesecake
This no-bake strawberry cheesecake features a buttery graham cracker crust, creamy cheesecake filling, and a sweet strawberry topping—perfect for warm-weather desserts without turning on the oven.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes (including chilling)
- Yield: 12 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 1/2 cups heavy whipping cream
- 2 cups fresh strawberries, chopped
- 1/4 cup strawberry jam or preserves
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you make the filling.
- In a large bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon juice. Mix until well combined and fluffy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.
- Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
- In a small bowl, combine chopped strawberries with strawberry jam. Spoon the mixture over the top of the cheesecake.
- Refrigerate the cheesecake for at least 4–6 hours, or overnight, until fully set.
- Remove from springform pan, slice, and serve chilled.
Notes
- Use full-fat cream cheese for the best texture.
- For a firmer crust, bake it at 350°F for 8 minutes before chilling (optional).
- Fresh or frozen strawberries can be used for the topping.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 24g
- Sodium: 240mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg