Description
A creamy, light, and impressive no-bake strawberry cheesecake that requires zero oven time. This foolproof recipe features a buttery graham cracker crust, a silky cream cheese filling, and a glossy strawberry topping, ready in under 20 minutes of active prep.
Ingredients
Scale
- 1 and 1/2 cups (150g) graham cracker crumbs (original flavor)
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- Pinch of salt
- 24 ounces (680g) full-fat cream cheese, softened
- 1 cup (240ml) heavy whipping cream, cold
- 1 cup (120g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 tablespoon (15ml) lemon juice
- 1 pound (450g) fresh strawberries, hulled and sliced
- 1/4 cup (60g) strawberry jam or preserves
- 1 tablespoon water
Instructions
- Crush graham crackers into fine crumbs. Mix with melted butter, granulated sugar, and salt until the texture resembles wet sand.
- Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese on medium-high speed until completely smooth. Scrape down the sides and bottom of the bowl.
- Add confectioners’ sugar, vanilla extract, and lemon juice to the cream cheese. Beat until combined and the mixture is thick and glossy.
- In a separate cold bowl, whip the heavy cream on high speed until stiff peaks form.
- Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Add the remaining whipped cream and fold gently until just combined, being careful not to deflate the mixture.
- Pour the filling over the chilled crust. If desired, press sliced strawberries into the top layer of the filling, then cover with the remaining filling. Smooth the top.
- Chill the cheesecake for at least 4 hours, preferably overnight, to allow it to set firmly.
- While the cheesecake chills, combine strawberry jam and water in a small saucepan. Heat over low heat, stirring until the jam is thin and liquid. Remove from heat and let cool slightly.
- Arrange sliced strawberries on top of the chilled cheesecake. Brush the warm jam glaze over the strawberries for a shiny finish.
- To serve, run a hot knife around the edge of the pan to loosen the cheesecake, remove the springform sides, and slice with a clean, hot knife.
Notes
Ensure cream cheese is fully softened to avoid lumps. Heavy cream must be cold to whip properly. The cheesecake needs at least 4 hours to set; overnight is best. Do not freeze, as the texture will become grainy. For a gluten-free version, use gluten-free graham crackers or almond flour.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22
- Sodium: 250
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
Keywords: no-bake cheesecake, strawberry cheesecake, easy dessert, summer dessert, graham cracker crust, cream cheese dessert, make-ahead dessert