Description
This No Bake Strawberry Cheesecake is a luscious and creamy dessert featuring a buttery graham cracker crust, a smooth strawberry-infused cream cheese filling, and a fresh whipped cream topping garnished with ripe strawberries. Perfect for warm weather or when you want a decadent treat without turning on the oven, this cheesecake sets beautifully in the fridge and delivers a delightful balance of tart and sweet flavors.
Ingredients
Scale
Strawberry Puree
- 2 cups fresh strawberries, hulled and halved
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Graham Cracker Crust
- 1 ½ cups graham crackers, crushed
- 2 tablespoons light brown sugar
- ¼ teaspoon salt
- 6 tablespoons melted butter
Cheesecake Filling
- 16 ounces 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
- ½ cup heavy cream
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- Fresh strawberries for garnish
Instructions
- Make the Strawberry Puree: Combine the fresh strawberries, sugar, lemon juice, and cornstarch in a blender and blend until smooth. Pour this mixture into a saucepan and cook over medium heat, stirring frequently, until the puree thickens and reduces to about ½ cup. Remove from heat and let it cool completely before using.
- Make the Crust: In a food processor, pulse the graham crackers, light brown sugar, and salt until finely ground. Add the melted butter and pulse until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, forming an even crust. Refrigerate to set while preparing the filling.
- Whip the Cream: Using an electric mixer, beat the heavy cream with half of the powdered sugar until medium-stiff peaks form. Chill the whipped cream until you are ready to fold it into the filling.
- Prepare the Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Mix in the cooled strawberry puree, the remaining powdered sugar, lemon juice, and vanilla extract until fully incorporated. Gently fold the whipped cream into the cream cheese mixture until completely combined, creating a light and airy filling.
- Assemble the Cheesecake: Pour the filling over the chilled graham cracker crust in the springform pan. Smooth the top with a spatula, cover, and refrigerate for at least 8 hours or overnight to allow the cheesecake to set firmly.
- Top and Serve: Just before serving, whip the remaining heavy cream with granulated sugar and vanilla extract until soft peaks form. Spread or pipe this whipped cream over the chilled cheesecake, then garnish with fresh strawberries. Slice and serve chilled.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Do not skip chilling time; the cheesecake needs at least 8 hours to set well.
- Use fresh, ripe strawberries for the best flavor in the puree and garnish.
- This cheesecake can be stored covered in the refrigerator for up to 3 days.
- For a more intense strawberry flavor, you can double the puree and swirl some into the filling.
