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

Scale

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)

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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.