No Bake Strawberry Cheesecake
This No Bake Strawberry Cheesecake is cool, creamy, and packed with fresh strawberry flavor. It has a silky smooth cheesecake filling layered over a buttery graham cracker crust and topped with a glossy homemade strawberry sauce that makes it feel extra special.
Servings: 16
Ingredients
For the Crust
- 2 cups graham cracker crumbs about 16 whole graham crackers
- ¼ cup brown sugar
- ½ cup butter melted
- Pinch of salt
For the Cheesecake Filling
- 16 ounces cream cheese 2 packages, full-fat, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1¼ cups heavy whipping cream
For the Strawberry Topping
- 1½ pounds fresh strawberries
- 3 tablespoons cold water
- 3 tablespoons cornstarch
- ¾ cup granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
To Make the Crust
- Make sure the graham cracker crumbs are very fine. A food processor or blender works great for this and helps the crust hold together better.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, melted butter, and salt. Stir until evenly combined and no dry crumbs remain.
- Line a 9x13-inch baking dish with parchment paper or foil for easier serving and cleanup.
- Press the crust mixture evenly into the bottom of the prepared pan. Using the bottom of a measuring cup helps create a smooth, compact crust.
- Place the crust in the refrigerator while you prepare the filling.
To Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese for 2–3 minutes until smooth and fluffy.
- Slowly add the sugar while mixing and continue beating until very smooth.
- Add the vanilla extract and lemon juice and mix to combine.
- With the mixer running on medium speed, slowly pour in the heavy whipping cream. Continue mixing until the filling becomes thick, fluffy, and soft peaks form, about 3 minutes.
- Spread the filling evenly over the chilled crust and return the cheesecake to the refrigerator while preparing the topping.
- To Make the Strawberry Topping
- Remove the stems from the strawberries and chop them into small pieces.
- In a medium saucepan, whisk together the cold water and cornstarch until smooth.
- Add the sugar and stir to combine.
- Add the strawberries and lemon juice.
- Cook over medium heat, stirring often, until the mixture thickens and becomes glossy, about 8 minutes.
- Remove from the heat and allow the topping to cool completely.
To Assemble
- Chill the cheesecake and strawberry topping separately for at least 4 hours or overnight.
- Slice the cheesecake into squares and spoon strawberry topping over each serving.
Notes
- Full-fat cream cheese gives the filling the best flavor and texture.
Make sure the cream cheese is fully softened before mixing to avoid lumps in the filling. - Fresh strawberries are wonderful here, but frozen strawberries can also be used if needed.
- For extra lemon flavor, add a little lemon zest to the filling along with the sugar.
- Be sure to chill the cheesecake long enough so it fully sets before slicing.
A food processor makes the smoothest graham cracker crumbs and helps the crust stay together nicely. - This cheesecake can be made a day ahead, which makes it perfect for parties and holidays.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Calories: 253kcal | Carbohydrates: 32g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 158mg | Potassium: 110mg | Fiber: 1g | Sugar: 24g | Vitamin A: 457IU | Vitamin C: 26mg | Calcium: 32mg | Iron: 1mg
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