No-Bake Strawberry Cheesecake (Print Version)

Creamy no-bake cheesecake with graham crust and bright strawberry sauce; quick assembly and chilled for set, serves 8.

# Components:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Cheesecake Filling

04 - 16 ounces cream cheese, softened
05 - 1 cup heavy cream, cold
06 - 2/3 cup powdered sugar
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon fresh lemon juice

→ Strawberry Topping

09 - 1 pound fresh strawberries, hulled and sliced
10 - 1/3 cup granulated sugar
11 - 1 tablespoon fresh lemon juice
12 - 1 tablespoon cornstarch
13 - 2 tablespoons water

# Preparation Steps:

01 - Combine graham cracker crumbs, melted butter and granulated sugar in a medium bowl until the mixture is evenly moistened. Press the crumbs firmly and evenly into the bottom of a 9-inch springform pan to form a compact crust. Refrigerate while you prepare the filling.
02 - Beat the softened cream cheese in a large bowl until smooth and free of lumps. Add powdered sugar, vanilla extract and lemon juice, and continue to beat until thoroughly combined and silky.
03 - In a separate chilled bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula to preserve volume and achieve a smooth, uniform filling.
04 - Spread the filling evenly over the chilled crust and smooth the surface with a spatula. Cover and refrigerate the pan for at least 6 hours, or until the filling is fully set.
05 - Place the sliced strawberries, granulated sugar and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, for 5 to 8 minutes until the berries release their juices and soften.
06 - Whisk the cornstarch with the water until smooth, then stir into the hot strawberries. Continue to cook for 1 to 2 minutes until the mixture thickens and becomes glossy. Remove from heat and allow the topping to cool completely to room temperature.
07 - Carefully release the springform and transfer the set cheesecake to a serving plate. Spoon the cooled strawberry topping over the surface, slice with a sharp knife and serve chilled. Refrigerate any leftovers.

# Expert Advice:

01 -
  • It's secretly the best way to enjoy cheesecake on hot days without melting in a steamy kitchen.
  • The combo of tart strawberries and creamy filling wins over everyone in a single slice.
02 -
  • Once, I rushed the chilling step and ended up with a messy, oozing slice—not worth cutting corners.
  • Letting the cream cheese come to room temperature prevents frustrating lumps, every time.
03 -
  • Line the pan base with parchment for easy release and no sticky surprises.
  • Don&apost skip a full overnight chill if you're after those clean, photo-worthy slices.
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