No Bake Strawberry Cheesecake

Why You’ll Love This Recipe

This strawberry cheesecake is incredibly simple to make—no oven required. The fresh strawberry puree adds a bright, tangy sweetness that balances the rich, creamy filling. It’s an ideal make-ahead dessert that sets beautifully in the fridge and slices like a dream.

Ingredients

Strawberry Puree:

• Fresh strawberries

• Sugar

• Lemon juice

• Cornstarch

Graham Cracker Crust:

• Graham crackers

• Light brown sugar

• Salt

• Melted butter

No Bake Cheesecake Filling:

• Full-fat cream cheese

• Powdered sugar

• Vanilla extract

• Lemon juice

• Heavy cream

Topping:

• Heavy cream

• Sugar

• Vanilla extract

• Fresh strawberries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Strawberry Puree: Blend strawberries, cornstarch, sugar, and lemon juice. Cook over medium heat until reduced to about ½ cup. Cool completely.

2. Make the Crust: Process graham crackers with brown sugar and salt. Add melted butter and press the mixture into a 9-inch springform pan. Chill.

3. Whip the Cream: Whip heavy cream with part of the powdered sugar to medium-stiff peaks. Set aside.

4. Make the Filling: Beat cream cheese until smooth. Mix in the cooled strawberry puree, remaining powdered sugar, lemon juice, and vanilla. Fold in the whipped cream until fully incorporated.

5. Assemble the Cheesecake: Pour the filling over the crust and smooth the top. Chill in the fridge for at least 8 hours or overnight.

6. Top and Serve: Before serving, whip cream with sugar and vanilla, and top the cheesecake along with fresh strawberries.

Servings and Timing

• Servings: 10-12

• Prep time: 30 minutes

• Chill time: 8 hours (or overnight)

• Total time: 8 hours 30 minutes

Variations

• Berry Swap: Use raspberries, blueberries, or mixed berries instead of strawberries.

• Oreo Crust: Substitute the graham crackers with crushed Oreos for a richer base.

• Mascarpone Option: Replace cream cheese with mascarpone for a different creamy flavor.

Storage/Reheating

Store the cheesecake in the refrigerator, covered, for up to 5 days. It can also be frozen for up to 2 months. To serve from frozen, thaw overnight in the fridge.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them well before pureeing.

What if I don’t have a springform pan?

Use a deep 9-inch pie dish or square pan, though slicing may be more difficult.

Can I skip the cornstarch?

Cornstarch thickens the strawberry puree. If omitted, cook the puree down longer to achieve a thick consistency.

Is it okay to use low-fat cream cheese?

Full-fat cream cheese provides the best texture and flavor, but you can use low-fat if needed.

How long does this cheesecake need to chill?

At least 8 hours, preferably overnight, to set properly.

Can I add gelatin for extra firmness?

Yes, 1 teaspoon of unflavored gelatin can help stabilize the filling, though it’s not necessary.

Can I make this recipe sugar-free?

Use a sugar substitute suitable for baking in both the crust and filling.

How do I know when the cheesecake is set?

The center should be firm and not jiggle when gently shaken.

What toppings work well besides whipped cream?

Try chocolate drizzle, berry compote, or crushed nuts.

Can I make mini cheesecakes with this recipe?

Yes, use muffin tins with liners for individual portions. Chill time may be slightly shorter.

Conclusion

This no bake strawberry cheesecake is a delightful blend of fresh fruit flavor and creamy texture, all in a beautifully simple dessert. Perfect for warm weather or any celebration, it’s a foolproof crowd-pleaser that’s as stunning as it is satisfying. Give it a try and enjoy a slice of strawberry heaven!