If you are searching for a delightfully fresh yet indulgent dessert, this No Bake Strawberry Cheesecake Recipe is bound to become your new favorite. It flawlessly balances the creamy richness of cheesecake with the bright, natural sweetness of strawberries, all without turning on your oven. The silky strawberry puree swirled into a luscious cream cheese filling on top of a crisp graham cracker crust creates a refreshing treat that’s both simple and impressive for any occasion.
Ingredients You’ll Need
This No Bake Strawberry Cheesecake Recipe comes alive with a handful of straightforward ingredients. Each one plays a key role: the juicy strawberries bring vivid flavor and color, the graham cracker crust adds a satisfying buttery crunch, and the cream cheese mixture ensures that rich, velvety texture that cheesecake lovers crave. Keeping it simple makes this dessert approachable without sacrificing any of its charm.
- Fresh strawberries: For that fresh, juicy sweetness essential to the strawberry puree and garnish.
- Sugar: Balances the tartness of the berries and sweetens the filling and topping.
- Lemon juice: Adds a bright hint of acidity that enhances all the flavors.
- Cornstarch: Thickens the strawberry puree perfectly so it holds in the filling.
- Graham crackers: Form the base of the crust, providing a crisp texture with a subtle honey flavor.
- Light brown sugar: Adds a caramel note to the crust for extra depth.
- Salt: Balances sweetness and brings out the graham crackers’ flavor.
- Melted butter: Binds the crust ingredients together for a firm and buttery foundation.
- Full-fat cream cheese: The creamy core of the cheesecake filling; make sure it’s softened for smooth mixing.
- Powdered sugar: Sweetens the cream cheese filling and whipped cream topping with a smooth finish.
- Vanilla extract: Adds warmth and an aromatic note to both filling and topping.
- Heavy cream: Whipped to either medium-stiff or stiff peaks for the filling and topping to provide lightness and richness.
- Fresh strawberries for garnish: Perfect for decorating and adding a fresh pop of juicy color on top.
How to Make No Bake Strawberry Cheesecake Recipe
Step 1: Make the Strawberry Puree
Begin by blending fresh strawberries with sugar, lemon juice, and cornstarch until silky smooth. Then, cook this mixture gently over medium heat until it thickens to about half a cup. Allow this vibrant puree to cool completely—this step intensifies the strawberry flavor while ensuring your filling stays luscious and smooth.
Step 2: Prepare the Graham Cracker Crust
Next, pulse graham crackers, light brown sugar, and a pinch of salt in a food processor until finely crushed. Add melted butter and pulse just enough to combine everything evenly. Press this crumb mixture firmly into the bottom of a 9-inch springform pan and pop it in the refrigerator. This crust will set firm and crisp, ready to hold your creamy cheesecake filling.
Step 3: Whip the Cream for the Filling
Beat heavy cream with a bit of powdered sugar until you achieve soft to medium-stiff peaks. This whipped cream gives the cheesecake filling its light and airy texture. Once whipped, chill it until it’s time to fold into the cream cheese mixture.
Step 4: Prepare the Cheesecake Filling
Beat softened cream cheese until perfectly smooth. Stir in the cooled strawberry puree along with the remaining powdered sugar, lemon juice, and vanilla extract. Finally, gently fold in the whipped cream until beautifully combined, creating a fluffy, dreamy filling loaded with strawberry goodness.
Step 5: Assemble and Chill
Pour the strawberry cream cheese filling over the chilled graham cracker crust, smoothing the top for a professional touch. Cover the cheesecake and refrigerate it for at least 8 hours or overnight. This resting period lets the cheesecake set firmly while all the flavors meld into a harmonious dessert masterpiece.
Step 6: Add the Topping and Serve
Just before serving, whip heavy cream with sugar and vanilla until thick and fluffy to create the topping. Spread or pipe it over your cheesecake before decorating with fresh strawberries for a picture-perfect finish. Slice generously and watch this No Bake Strawberry Cheesecake Recipe disappear quickly!
How to Serve No Bake Strawberry Cheesecake Recipe
Garnishes
Fresh strawberries are a natural choice for garnishing this cheesecake, adding vibrancy and an inviting, juicy bite. You might also sprinkle a few fresh mint leaves for a pop of green and a refreshing aroma that complements the sweet-tart strawberries beautifully.
Side Dishes
This cheesecake pairs wonderfully with a simple cup of freshly brewed coffee or a delicate green tea to balance its sweetness. For a more indulgent experience, serve alongside a scoop of vanilla bean ice cream or a drizzle of chocolate sauce for extra decadence.
Creative Ways to Present
Consider serving individual portions in pretty clear glasses layered with crushed graham crackers, filling, and strawberry puree for a charming, accessible twist. Alternatively, arrange sliced strawberries artistically on top or shape the crust with cookie cutters for themed celebrations—this dessert is as versatile as it is delicious.
Make Ahead and Storage
Storing Leftovers
This No Bake Strawberry Cheesecake Recipe keeps beautifully in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or store in an airtight container to prevent it from absorbing any fridge odors and to maintain its creamy texture.
Freezing
While cheesecake can be frozen, this particular no bake version freezes best before adding the whipped cream topping. Wrap it well in plastic wrap and then foil to protect from freezer burn. Thaw overnight in the refrigerator before topping and serving to retain the best texture and flavor.
Reheating
No need to reheat this cheesecake since it’s best enjoyed chilled. Allowing it to sit at room temperature for about 15–20 minutes before slicing can help the flavors bloom and make cutting easier, but keep it cold to savor its refreshing creaminess.
FAQs
Can I use frozen strawberries for the puree?
Absolutely! Frozen strawberries work well as long as you thaw and drain any excess liquid before blending. They offer convenience and great flavor when fresh berries aren’t in season.
What can I substitute for graham crackers in the crust?
You can try digestive biscuits, vanilla wafers, or even crushed pretzels for a salty-sweet twist. Just make sure to adjust sugar and salt accordingly to balance the flavors.
Is it necessary to use full-fat cream cheese?
For the best creamy texture and flavor, full-fat cream cheese is recommended. Lower-fat versions may result in a less rich and slightly runnier filling.
How long should I chill the cheesecake before serving?
Chilling for at least 8 hours or overnight is essential for this No Bake Strawberry Cheesecake Recipe. This ensures the filling sets firmly and all the flavors meld perfectly.
Can I make this cheesecake gluten-free?
Yes! Simply swap out the graham crackers for gluten-free graham cracker crumbs or another gluten-free cookie you enjoy. The rest of the recipe is naturally gluten-free.
Final Thoughts
I truly hope you give this No Bake Strawberry Cheesecake Recipe a try soon because it’s a delightful crowd-pleaser that’s as fun to make as it is delicious to eat. Its fresh flavors, creamy filling, and effortless preparation make it a dessert you’ll want to revisit again and again. Trust me, once you taste this strawberry-infused cheesecake, it might just become your go-to summer sweet treat!
Print
No Bake Strawberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No Bake Strawberry Cheesecake is a luscious and refreshing dessert perfect for warm weather. It features a buttery graham cracker crust, a creamy strawberry-infused cheesecake filling, and a light whipped cream topping garnished with fresh strawberries. The recipe requires no baking, making it easy and convenient while delivering rich flavors and a smooth texture that melts in your mouth.
Ingredients
Strawberry Puree
- 1 cup fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons light brown sugar
- 1/4 teaspoon salt
- 6 tablespoons melted unsalted butter
Cheesecake Filling
- 16 oz (450g) full-fat cream cheese, softened
- 1 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 for garnish (about 8-10 medium strawberries)
Instructions
- Make the Strawberry Puree: Blend the chopped fresh strawberries, granulated sugar, lemon juice, and cornstarch in a blender until completely smooth. Transfer the mixture to a saucepan and cook over medium heat, stirring frequently, until the puree thickens and reduces to about 1/2 cup. Remove from heat and allow to cool completely.
- Make the Crust: Place the graham crackers, light brown sugar, and salt in a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened and holds together when pressed. Press the crust mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Refrigerate to set while preparing the filling.
- Whip the Cream: In a mixing bowl, beat the heavy cream with half of the powdered sugar until medium-stiff peaks form. Cover and chill the whipped cream until needed.
- Prepare the Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Add the cooled strawberry puree, the remaining powdered sugar, lemon juice, and vanilla extract, mixing until combined. Gently fold in the whipped cream until fully incorporated, ensuring a light and airy texture.
- Assemble the Cheesecake: Pour the cheesecake filling over the chilled crust and smooth the surface with a spatula. Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight to allow the filling to firm up properly.
- Top and Serve: Just before serving, whip the remaining heavy cream with granulated sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the cheesecake. Garnish with fresh strawberries sliced or whole as preferred. Slice and serve chilled for a delicious, refreshing dessert.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Cook the strawberry puree slowly while stirring to avoid burning and achieve the right thickness.
- The cheesecake needs sufficient chilling time (at least 8 hours) to set properly since there is no baking involved.
- For a lighter version, you can substitute the full-fat cream cheese with a reduced-fat variety, but the texture will be less creamy.
- Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
