Description
This No-Bake Strawberry Cheesecake is a creamy and refreshing dessert featuring a buttery graham cracker crust, velvety cheesecake filling, and a luscious homemade strawberry topping. Perfect for summer gatherings, birthdays, or any special occasion!
Ingredients
Units
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream (whipped to stiff peaks)
For the Strawberry Topping:
- 2 cups fresh strawberries (hulled and sliced)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For Garnish:
- Fresh whole strawberries
- Whipped cream
Instructions
- Prepare the Crust:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Chill in the refrigerator while preparing the filling.
- Make the Strawberry Topping:
- In a saucepan, cook sliced strawberries, sugar, and lemon juice over medium heat until the berries soften and release their juices.
- Stir in the cornstarch mixture and cook until thickened. Let cool completely.
- Prepare the Cheesecake Filling:
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream until combined.
- Assemble the Cheesecake:
- Spread the cheesecake filling over the chilled crust.
- Smooth the top with a spatula and refrigerate for at least 4 hours or overnight.
- Garnish and Serve:
- Before serving, spread the strawberry topping over the cheesecake.
- Decorate with whole strawberries and whipped cream.
- Slice and enjoy!
Notes
- For a firmer texture, freeze the cheesecake for an hour before slicing.
- Store in the refrigerator for up to 4 days.
- Use store-bought strawberry pie filling for a quicker version.
