Hey there, fellow dessert lovers! Are you ready to sink your teeth into a dessert that’s as light as a summer breeze and as delicious as a sweet dream? Look no further! Today, I’m thrilled to share with you my secrets for making the best no-bake strawberry cheesecake. Perfect for those warm summer days when the last thing you want to do is turn on your oven, this recipe is a game-changer. Plus, it’s so easy, even the busiest of us can whip it up without breaking a sweat. So, grab your mixing bowls and let’s dive in!
Why You’ll Love This Recipe
- No baking required—perfect for hot summer days!
- Light and creamy texture that’s not too heavy.
- Fresh strawberries shine in every bite.
- Easy to make ahead and perfect for gatherings.
- No fancy equipment needed—just a few simple tools!
Ingredients
Here’s what you’ll need to make this no-bake strawberry cheesecake. Don’t worry, it’s a pretty straightforward list, and most of these ingredients are probably already in your pantry!
For the Strawberry Filling:
- 2 cups chopped strawberries
- 3 tablespoons water
- ¼ cup sugar
- 2 tablespoons cornstarch
For the Crust:
- 1-1/2 cups graham cracker crumbs
- 1/3 cup packed brown sugar
- 1/2 cup butter, melted
For the Filling:
- 2 packages (8 ounces each) cream cheese, softened
- 1/3 cup sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- 2 cups heavy whipping cream
For the Topping:
- 2 cups chopped strawberries
- 2 tablespoons sugar
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s break this down step by step. Don’t worry, it’s easier than you think!
Step 1: Prepare the Strawberry Filling
In a saucepan, combine chopped fresh strawberries, water, sugar, and cornstarch. Heat over medium heat, stirring until the sugar is dissolved. Bring to a boil, reduce the heat, and simmer until thick. Let it cool completely.
Step 2: Make the Crust
In a small bowl, mix the graham cracker crumbs and brown sugar. Stir in the melted butter until well combined. Press the mixture onto the bottom and 1 inch up the sides of an ungreased 9-inch springform pan. Refrigerate the crust for 30 minutes to set.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese, sugar, lemon juice, and vanilla extract until smooth. Gradually add the heavy whipping cream, beating until stiff peaks form. Fold in the cooled strawberry mixture until well combined.
Step 4: Assemble and Chill
Transfer the cheesecake filling to the prepared crust. Cover and refrigerate overnight, or for at least 6 hours, to allow it to set properly.
Step 5: Prepare the Topping
In a mixing bowl, gently toss the berries with sugar. Let them stand for 15-30 minutes, or until juices are released from the berries.
Step 6: Serve
Loosen the sides of the cheesecake from the pan with a knife, then remove the rim. Serve with the sweetened strawberry topping and a dollop of whipped cream if desired.
Pro Tips for Making the Recipe
Here are a few tips to ensure your no-bake strawberry cheesecake turns out perfectly every time:
- Use Fresh Strawberries: Fresh strawberries give the best flavor and texture. If you’re using frozen, thaw and pat dry first.
- Don’t Skip the Cornstarch: It helps thicken the strawberry filling without making it too runny.
- Chill Properly: Letting the cheesecake chill overnight ensures it sets properly and has a smooth texture.
- Use Room-Temperature Cream Cheese: This ensures a smooth filling without lumps.
How to Serve
Now comes the fun part—serving! Here are a few ideas to make your no-bake strawberry cheesecake the star of the show:
- Serve with additional whipped cream on top for an extra indulgent treat.
- Garnish with fresh strawberry slices or a sprinkle of powdered sugar.
- Pair with a side of fresh fruit salad for a light and refreshing dessert.
Make Ahead and Storage
One of the best things about this no-bake strawberry cheesecake is how easy it is to make ahead. Prepare the crust and filling a day in advance, then assemble and chill just before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for about 30 minutes before serving for the best texture.
And there you have it—a delicious, easy, and crowd-pleasing no-bake strawberry cheesecake that’s perfect for any occasion. Whether you’re hosting a summer BBQ, a family gathering, or just need a sweet treat to brighten up your week, this recipe has got you covered. So go ahead, give it a try, and let me know how it turns out in the comments below!
Looking for more delicious no-bake cheesecake recipes? Check out my How to Make the Best No-Bake Blueberry Cheesecake and How to Make the Best Blueberry Cheesecake Recipe for more inspiration. Happy baking—or should I say, happy chilling!
No-Bake Strawberry Cheesecake
Ingredients
CRUST
- 1 cup graham cracker crumbs
- 1/3 cup packed brown sugar
- 1/2 cup butter, melted
FILLING
- 2 packages cream cheese, softened 8 ounces each
- 1/3 cup sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
TOPPING
- 2 cups chopped strawberries
- 2 tablespoons sugar
- 2 cups chopped strawberries for filling
- 3 tablespoons water
- 1/4 cup sugar for filling
- 2 tablespoons cornstarch
Instructions
- Prepare the strawberries for your filling. In a saucepan, combine chopped fresh strawberries, water, sugar, and cornstarch. Heat over medium heat, stirring until sugar is dissolved. Bring to a boil, reduce heat, and simmer until thick. Cool.
- Mix cracker crumbs and brown sugar in a small bowl, then stir in melted butter. Press onto the bottom and 1 inch up the sides of an ungreased 9-inch springform pan. Refrigerate the crust for 30 minutes.
- Beat cream cheese, sugar, lemon juice, and vanilla extract until smooth. Gradually add heavy whipping cream and beat until stiff peaks form. Fold in the reserved strawberry mixture until combined.
- Transfer the cheesecake filling to the prepared crust and refrigerate, covered, overnight.
- Gently toss berries with sugar and let stand 15-30 minutes to release juices. Loosen the cheesecake sides with a knife, remove the pan rim, and serve with sweetened strawberry topping and whipped cream.
