Description
A luscious no-bake Strawberry Cheesecake featuring a buttery graham cracker crust, a light and creamy vanilla cheesecake filling, and a glossy homemade strawberry topping. The perfect dessert for any celebration.
Ingredients
Scale
- 200g graham crackers or digestive biscuits, finely crushed
- 2 tbsp granulated sugar
- 90g unsalted butter, melted
- 680g full-fat block cream cheese, softened
- 120g powdered sugar
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 300ml cold heavy whipping cream
- 450g fresh strawberries, hulled and chopped
- 65g granulated sugar
- 1 tbsp cornstarch mixed with 1 tbsp cold water (optional)
- 1 tbsp fresh lemon juice
Instructions
- Mix the crushed graham crackers, sugar, and melted butter until evenly combined. Firmly press into the bottom of a 9-inch springform pan and freeze for 10 minutes.
- Whip the cold heavy cream until stiff peaks form. Refrigerate while preparing the filling.
- Beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth. Fold in the whipped cream until fully combined. Spread the filling over the chilled crust and refrigerate for 6 to 8 hours.
- In a saucepan, combine the strawberries, sugar, and lemon juice. Simmer for about 5 minutes until the berries soften.
- Stir in the cornstarch slurry, if using, and cook for 1 minute until thick and glossy. Cool completely.
- Spread the cooled strawberry topping over the chilled cheesecake before slicing and serving.
Notes
For the smoothest filling, always use room-temperature cream cheese. Chill the cheesecake overnight for the best texture and allow the strawberry topping to cool completely before adding it to the cake.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 495
- Sugar: 28g
- Sodium: 260mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg