No-Bake Strawberry Cheesecake
A refreshing and creamy no-bake dessert featuring fresh strawberries and a smooth cheesecake filling on a crunchy graham cracker crust.
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.
Notes
For the best texture, allow the cheesecake to chill overnight in the refrigerator before serving.