A dreamy, creamy no-bake strawberry cheesecake with a buttery graham cracker crust, rich vanilla-infused filling, and a vibrant strawberry topping. This elegant dessert is ideal for spring and summer occasions, requiring no oven time and offering a luscious balance of sweetness and tang. It’s a refreshing, crowd-pleasing dessert that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

• No oven required – Perfect for warm weather or when you want a fuss-free dessert.
• Make-ahead friendly – Set it in the fridge overnight for an effortless treat the next day.
• Light yet indulgent – The whipped cream lightens the texture of the rich cream cheese base.
• Fresh, fruity finish – Topped with homemade strawberry glaze and fresh strawberries for a burst of flavor.
• Elegant presentation – A showstopping centerpiece for gatherings, celebrations, or casual weekends.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:
graham cracker crumbs
melted butter
sugar

For the Cheesecake Filling:
cream cheese, softened
heavy cream
powdered sugar
vanilla extract
lemon juice

For the Strawberry Topping:
fresh strawberries, halved
water
cornstarch
sugar
lemon juice

Directions

1. Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the base of a springform pan. Chill in the refrigerator for 15 minutes.
2. Make the filling: In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon juice. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture until fully incorporated.
3. Assemble the cheesecake: Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, preferably overnight, until fully set.
4. Prepare the strawberry topping: In a saucepan, combine half of the strawberries with water, sugar, cornstarch, and lemon juice. Cook over medium heat for 5–7 minutes until thickened and glossy. Let the glaze cool completely.
5. Top the cheesecake: Spread the cooled glaze over the chilled cheesecake. Arrange the remaining fresh strawberry halves on top.
6. Serve: Chill until ready to serve. For clean slices, use a warm, sharp knife.

Servings and timing

• Servings: 8–10 slices
• Prep time: 25 minutes
• Chill time: 4 hours (or overnight)
• Total time: Approximately 4 hours and 25 minutes

Variations

• Berry mix topping: Use a combination of raspberries, blueberries, and blackberries for a mixed berry version.
• Chocolate crust: Substitute graham crackers with crushed chocolate cookies or Oreos for a chocolaty base.
• Citrus twist: Add orange or lime zest to the filling for a refreshing citrus flavor.
• Mini cheesecakes: Prepare in muffin tins with paper liners for individual servings.
• Vegan option: Use plant-based cream cheese and whipped coconut cream for a dairy-free alternative.

Storage/Reheating

• Storage: Cover the cheesecake tightly with plastic wrap or store in an airtight container. Refrigerate for up to 5 days.
• Freezing: You can freeze the cheesecake (without the fresh strawberry topping) for up to 1 month. Thaw overnight in the refrigerator before adding the topping and serving.
• Reheating: This recipe is served cold and should not be reheated.

FAQs

How long does no-bake strawberry cheesecake last in the fridge?

It will keep well in the refrigerator for up to 5 days if stored in an airtight container or tightly wrapped.

Can I make this cheesecake ahead of time?

Yes, this is an excellent make-ahead dessert. Prepare it the day before and allow it to chill overnight for the best texture and flavor.

Can I use frozen strawberries for the topping?

Yes, but thaw and drain them well before cooking the glaze. Fresh strawberries are recommended for the topping to maintain texture.

What can I use if I don’t have a springform pan?

You can use a regular pie dish or an 8×8-inch square baking dish, though slicing and presentation may vary.

Is this cheesecake overly sweet?

No, the balance of tangy cream cheese and sweet strawberries provides a pleasantly balanced flavor.

Can I substitute the graham cracker crust?

Absolutely. You can use crushed digestive biscuits, shortbread cookies, or chocolate cookies for variation.

How can I make the filling firmer?

Chill the cheesecake longer (overnight is ideal), and ensure the whipped cream reaches soft peaks before folding it into the cream cheese mixture.

Is gelatin needed in this no-bake cheesecake?

No, this recipe does not require gelatin. The cream cheese and whipped cream combination sets well with proper chilling.

Can I add more strawberries to the filling?

Yes, but it may alter the texture slightly. Consider layering sliced strawberries between the crust and the filling or folding chopped berries into the cream.

How do I get clean slices when serving?

Use a sharp knife warmed under hot water and wiped dry between cuts to achieve clean, professional-looking slices.

Conclusion

This no-bake strawberry cheesecake is a refreshing, elegant dessert that’s simple to prepare and always a hit at gatherings. With its creamy texture, fresh fruit topping, and crisp crust, it delivers both taste and presentation with minimal effort. Whether for a special celebration or an everyday indulgence, this recipe is sure to become a favorite in your dessert repertoire.

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