Description
This No Bake Strawberry Cheesecake is a luscious and creamy dessert that’s perfect for warm days or when you want a delicious treat without turning on the oven. The cheesecake features a buttery graham cracker crust, a smooth strawberry-infused cream cheese filling, and a fresh strawberry topping. It requires no baking, making it simple to prepare but impressive in flavor and presentation.
Ingredients
Scale
Strawberry Puree
- 2 cups fresh strawberries, hulled
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (about 10 whole graham crackers)
- 2 tablespoons light brown sugar
- 1/4 teaspoon salt
- 6 tablespoons melted butter
Cheesecake Filling
- 16 oz (2 packages) full-fat cream cheese, softened
- 3/4 cup powdered sugar, divided
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup heavy cream, whipped to stiff peaks
Topping
- 1/2 cup heavy cream
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- Fresh strawberries, sliced, for garnish
Instructions
- Make the Strawberry Puree: Blend the fresh strawberries, granulated sugar, lemon juice, and cornstarch in a blender or food processor until smooth. Pour the mixture into a saucepan and cook over medium heat, stirring frequently, until it thickens and reduces to about half a cup. Remove from heat and let it cool completely to room temperature.
- Make the Crust: In a food processor, pulse the graham crackers with the brown sugar and salt until finely ground. Add the melted butter and pulse a few more times until the mixture is moist and holds together. Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Refrigerate the crust to set while preparing the filling.
- Whip the Cream: Using a mixer, beat the heavy cream with half of the powdered sugar until medium-stiff peaks form. Be careful not to overbeat. Chill the whipped cream until ready to fold into the filling.
- Prepare the Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Add the cooled strawberry puree, remaining powdered sugar, lemon juice, and vanilla extract, and mix until well combined. Gently fold the whipped cream into this mixture until fully incorporated and smooth.
- Assemble the Cheesecake: Pour the cheesecake filling over the chilled crust in the springform pan and smooth the surface with a spatula. Cover the pan with plastic wrap or a lid and refrigerate for at least 8 hours or overnight, allowing the cheesecake to set completely.
- Top and Serve: Just before serving, whip the remaining 1/2 cup heavy cream with the granulated sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream on top of the cheesecake and garnish with fresh sliced strawberries. Slice and serve chilled for the best flavor and texture.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Use fresh, ripe strawberries for the puree to achieve the best flavor and natural sweetness.
- The cheesecake requires at least 8 hours of chilling, so prepare it the day before serving.
- For extra flavor, you can add a splash of strawberry liqueur or extract into the filling.
- This recipe works well with gluten-free graham crackers to make it gluten-free.
- Store leftovers covered in the refrigerator for up to 3 days.
