No Bake Strawberry Cheesecake
A refreshing no-bake dessert that combines the sweetness of fresh strawberries with a creamy cheesecake filling and a graham cracker crust.
Ingredients
For the crust
- 3.5 cups 3 1/2 cups graham crackers (about 24 squares)
- 2/3 cup 2/3 cup unsalted butter, melted
For the filling
- 1 pound 1 pound strawberries, fresh or frozen
- 2 tablespoons 2 tablespoons sugar (for strawberry puree)
- 2.5 cups 2 1/2 cups cream cheese, room temperature
- 1/2 cup 1/2 cup sugar (for filling)
- 1 teaspoon 1 teaspoon pure vanilla extract
- 1 cup 1 cup heavy whipping cream
Instructions
Preparation of the crust
- Crush the graham crackers into fine crumbs using a food processor or by placing them in a bag and crushing them with a rolling pin.
- Combine the crumbs with the melted butter in a bowl until the mixture resembles wet sand.
- Press the mixture firmly into the base of a 9-inch springform pan and place it in the refrigerator to chill.
Making the strawberry puree
- Wash and hull the strawberries, then blend them with 2 tablespoons of sugar until smooth.
- Set the strawberry puree aside.
Preparing the filling
- In a large mixing bowl, beat the room temperature cream cheese until smooth and fluffy.
- Gradually add in the heavy whipping cream, sugar, and vanilla extract, mixing until well blended.
- Fold in the strawberry puree gently into the cream cheese mixture to create a marbled effect.
Combining and chilling
- Spoon the filling over the chilled graham cracker crust and smooth the top.
- Refrigerate for at least 4 to 6 hours, preferably overnight.
Serving
- Top with sliced strawberries or a drizzle of strawberry sauce before slicing and serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For the best results, use room temperature ingredients, whip cream to soft peaks, and let the cheesecake chill overnight for optimal texture and flavor. Leftovers can be stored covered in the refrigerator for up to 3 days or frozen for up to 2 months.