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A creamy, no-bake strawberry cheesecake featuring a graham cracker crust, a strawberry-infused cream cheese filling, and a topping of fresh sweetened strawberries. Perfect for summer, with a light and airy texture and easy prep that requires no oven baking.

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 strawberry filling: combine 2 cups chopped strawberries, 3 tablespoons water, 1/4 cup sugar, and 2 tablespoons cornstarch in a saucepan. Heat over medium, stirring until sugar dissolves. Bring to a boil then reduce heat and simmer until thickened. Remove from heat and let cool completely.
  2. Make the crust: in a small bowl, mix 1 1/2 cups graham cracker crumbs and 1/3 cup packed brown sugar. Stir in 1/2 cup melted butter until combined. Press mixture firmly into the bottom and 1 inch up the sides of an ungreased 9-inch springform pan. Refrigerate for 30 minutes to set.
  3. Make the filling: in a large bowl, beat together 16 ounces softened cream cheese, 1/3 cup sugar, 2 teaspoons lemon juice, and 1 teaspoon vanilla extract until smooth and creamy.
  4. Gradually add 2 cups heavy whipping cream to the cream cheese mixture and beat until stiff peaks form.
  5. Gently fold the cooled strawberry mixture into the cream cheese filling until fully combined.
  6. Pour the filling over the chilled crust and spread evenly. Cover and refrigerate overnight (at least 6-8 hours) to allow the cheesecake to firm up.
  7. Prepare the topping: gently toss 2 cups chopped strawberries with 2 tablespoons sugar in a bowl. Let sit for 15-30 minutes until juices release.
  8. Before serving, run a knife around the edges of the cheesecake to loosen, then remove the springform pan rim.
  9. Top the cheesecake with the sweetened strawberries and optionally a dollop of whipped cream or additional fresh cream.

Notes

You can substitute frozen, thawed berries for fresh strawberries, but thaw and drain excess liquid before use., For extra stability, whisk in dissolved unflavored gelatin before folding in whipped cream., Crust variations include Lemon Oreo crumbs or chocolate cookie crumbs., Flavor enhancements: add 1-2 teaspoons fresh lemon zest or strawberry extract to the filling; mix melted white chocolate for a white chocolate strawberry cheesecake., Make mini cheesecakes in jars or muffin tins, chill a few hours instead of overnight., Store cheesecake covered in the refrigerator up to 3 days; keep strawberry topping separate until serving for freshness., Freezing: wrap tightly with plastic wrap and foil, freeze up to 1 month, thaw overnight in fridge before serving., For clean slices, dip a sharp knife in hot water, dry it, slice, and wipe blade between cuts.

Nutrition

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