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A no-bake strawberry cheesecake featuring a graham cracker crust and a light, airy cream cheese and whipped cream filling swirled with a cooked strawberry compote, topped with fresh sugared strawberries. Ideal for summer, this recipe is simple, refreshing, and make-ahead friendly.

Ingredients

Scale
  • 2 cups chopped strawberries (for filling)
  • 3 tablespoons water
  • 1/4 cup sugar (for filling)
  • 2 tablespoons cornstarch
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup packed brown sugar
  • 1/2 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/3 cup sugar (for filling)
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 2 cups chopped strawberries (for topping)
  • 2 tablespoons sugar (for topping)

Instructions

  1. Prepare the strawberries for the filling by combining chopped strawberries, water, sugar, and cornstarch in a saucepan. Heat over medium, stirring until sugar dissolves. Bring to a boil, reduce heat, and simmer until thickened. Set aside to cool completely.
  2. In a small bowl, mix graham cracker crumbs and brown sugar. Stir in melted butter until combined. Press mixture firmly onto bottom and about 1 inch up the sides of an ungreased 9-inch springform pan. Refrigerate for 30 minutes to firm up.
  3. In a large bowl, beat softened cream cheese, 1/3 cup sugar, lemon juice, and vanilla extract until smooth.
  4. Gradually add heavy cream while beating until stiff peaks form.
  5. Gently fold cooled strawberry mixture into the cream cheese and whipped cream blend, being careful to keep the mixture airy.
  6. Spread the filling over the chilled crust. Cover and refrigerate overnight (8 to 12 hours) to set.
  7. Before serving, gently toss chopped strawberries with 2 tablespoons sugar and let sit for 15-30 minutes to release juices.
  8. Loosen sides of cheesecake with a knife and remove the springform pan rim.
  9. Slice with a warmed knife for clean edges. Serve topped with sugared strawberries and a dollop of whipped cream if desired.

Notes

Use fresh strawberries for best flavor, but thawed frozen strawberries can be used if needed, adjusting cooking time to thicken the filling., For best texture, ensure cream cheese is room temperature before beating and chill mixing tools before whipping cream., Whip the cream until stiff peaks form but avoid overbeating to prevent graininess., Press the crust firmly and chill before adding filling to prevent sogginess., Prepare fresh strawberry topping just before serving to avoid watery topping., Use a warm knife for neat slices, warming between cuts., The cheesecake can be made a day ahead and stored covered in the refrigerator., Freezing is possible before adding fresh topping; wrap tightly and freeze up to a month., Variations include swapping berries (blueberries, raspberries), using different crusts (lemon Oreos, shortbread), adding mascarpone or chocolate, or making individual portions.

Nutrition

Find it online: https://gingerbaking.com/no-bake-strawberry-cheesecake-2/