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No Bake Strawberry Cheesecake

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This No Bake Strawberry Cheesecake is a creamy, dreamy delight topped with fresh strawberries, perfect for summer occasions and easy to make without an oven.
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Prep Time 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups graham cracker crumbs or digestive biscuit crumbs Feel free to substitute classic graham crackers with digestive biscuits for a different flavor profile.
  • 1/3 cup melted butter
  • 3 tablespoons sugar
Filling Ingredients
  • 1 pound cream cheese (2 eight-ounce packages) Ensure it's at room temperature for a smooth filling.
  • 1 cup icing sugar (powdered sugar)
  • 2 teaspoons vanilla bean paste or pure vanilla extract
  • 1.5 cups whipping cream Be careful not to over-whip.
Strawberry Topping Ingredients
  • 4 cups fresh or frozen strawberries If using frozen, make sure they are thawed and drained.
  • 3/4 cup sugar
  • 3 tablespoons cornstarch Dissolved in 1/4 cup cold water.

Method
 

Preparation
  1. Line the bottom of a 9-inch springform pan with parchment paper. Don’t grease the sides.
  2. In a bowl, mix together graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of your prepared springform pan.
  3. Take 3 rounded tablespoons of the icing sugar from your measured cup and add it to a bowl of an electric mixer with vanilla extract and whipping cream. Beat until firm peaks form and then transfer to another bowl.
  4. In the same mixer bowl, add the remaining icing sugar and cream cheese. Beat until smooth and softened.
  5. Add about 1/2 cup of the whipped cream to the cream cheese mixture and blend until smooth. Gently fold in the rest of the whipped cream until fully integrated.
  6. Spread the cream cheese filling evenly over the chilled crust. Cover and place in the refrigerator for several hours or overnight.
  7. In a saucepan, combine strawberries and sugar, bringing them to a gentle boil. Thickening with the cornstarch-water mixture, stir for one minute until nicely thickened. Allow to cool at room temperature.
  8. Spoon the strawberry topping over the cheesecake, then cover and chill again for several hours or overnight. Serve with extra whipped cream and berries if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 10gSodium: 150mgFiber: 2gSugar: 25g

Notes

Wrap any leftovers tightly in plastic wrap and keep it in the refrigerator for up to 3 days. For longer storage, freeze individual slices, well-wrapped to prevent freezer burn.
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