Description
This No-Bake Strawberry Cheesecake is a creamy, luscious dessert featuring a buttery graham cracker crust, a smooth cream cheese filling blended with sweetened strawberry compote, and fresh strawberries for garnish. Perfect for a quick yet elegant treat without turning on the oven.
Ingredients
GRAHAM CRACKER CRUST:
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons butter, melted
CHEESECAKE FILLING:
- 2 cups chopped fresh strawberries
- 1 tablespoon cornstarch
- 3 packages (8 ounces each) cream cheese, softened
- 1 1/2 cups confectioners’ sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1 cup sliced fresh strawberries (optional, for topping)
Instructions
- Cook the strawberries: In a small saucepan over medium heat, combine the chopped strawberries and cornstarch. Cook and simmer the mixture until it thickens and reduces, about five to seven minutes. Remove from heat and allow to cool completely before using.
- Make the crust: In a large bowl, mix the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is well combined. Firmly press this mixture into the bottom and up the sides (about 1/2 inch) of a 9-inch springform pan to form the crust. Set aside.
- Blend the cream cheese and strawberry mixture: Place the softened cream cheese in a food processor and blend it until smooth and creamy. Add the cooled strawberry compote, confectioners’ sugar, lemon juice, and vanilla extract to the food processor and pulse until all ingredients are incorporated evenly.
- Make the cheesecake filling: In a large bowl, use an electric hand mixer on high speed to beat the heavy whipping cream until stiff peaks form, approximately one to two minutes. Gently fold the cream cheese-strawberry mixture into the whipped cream using a spatula until just combined, being careful not to deflate the mixture.
- Chill the no-bake cheesecake: Transfer the cheesecake filling onto the prepared graham cracker crust, spreading it out evenly with a spatula. Cover and refrigerate for at least six hours or overnight to set properly. Before serving, optionally top with sliced fresh strawberries. Slice, serve, and enjoy!
Notes
- Ensure the cream cheese is softened to room temperature for smooth blending and to avoid lumps.
- Allow the strawberry compote to cool completely before mixing with cream cheese to prevent melting the cream.
- The cheesecake can be made a day ahead, making it ideal for entertaining.
- You can substitute graham cracker crust with a gluten-free crust to make it gluten-free.
- For a tangier flavor, adjust the lemon juice to your taste.