No Bake Strawberry Cheesecake Recipe

This No Bake Strawberry Cheesecake recipe is a refreshing, easy, and no-fuss dessert that’s perfect for any occasion. With a buttery graham cracker crust, smooth and creamy cheesecake filling, and a vibrant strawberry topping, this dessert will surely impress. Best of all, you don’t need to turn on your oven to make it!

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
• 1/3 cup melted butter
• 3 tbsp sugar

For the Cream Cheese Filling:

• 1 pound of cream cheese (2 eight-ounce or 250-gram packages)
• 1 cup powdered sugar (icing sugar)
• 2 tsp vanilla bean paste or pure vanilla extract
• 1 ½ cups whipping cream (heavy cream)

For the Strawberry Topping:

• 4 cups fresh or frozen strawberries
• ¾ cup sugar
• 3 tbsp corn starch dissolved in ¼ cup cold water

Instructions:

Step 1: Prepare the Crumb Crust

Start by preparing the crust for the cheesecake.

1. Line the Pan: First, line the bottom of a 9-inch springform pan with parchment paper. This ensures that the cheesecake will come out smoothly later. Do not grease the sides of the pan, as the crust will need to “stick” to the sides to hold the shape.
2. Mix the Crust Ingredients: In a mixing bowl, combine the graham cracker crumbs (or digestive biscuit crumbs), melted butter, and sugar. Mix everything together until the crumbs are well coated with the butter and the sugar is evenly distributed. The mixture should have a sandy texture.
3. Press Into the Pan: Pour the crumb mixture into the prepared springform pan. Using the back of a spoon or your fingers, press it evenly and firmly into the bottom of the pan. Make sure to press the crust up along the edges of the pan to create a solid base. Once done, place the pan in the fridge to set while you prepare the cream cheese filling.

Step 2: Prepare the Cream Cheese Filling

1. Whip the Cream: Start by removing 3 rounded tablespoons of the powdered sugar from the 1 cup you’ve measured out. Add these 3 tablespoons of powdered sugar to the bowl of an electric mixer. Also, add the vanilla extract or vanilla bean paste and the whipping cream. Beat the mixture on high speed until soft peaks form. Be careful not to overwhip, as you just want the cream to thicken into soft peaks.
2. Cream the Cheese: Now that the whipped cream is ready, move it to a separate bowl. In the same mixer bowl, add the remaining powdered sugar and the cream cheese. Beat until the cream cheese becomes smooth and soft. If the cream cheese is too stiff, you can microwave it for a few seconds to soften it slightly before mixing.
3. Combine Whipped Cream and Cream Cheese: Add about half of the whipped cream mixture into the softened cream cheese and gently beat it in to combine. This will help soften the cream cheese further, making the filling even smoother.
4. Fold in Remaining Whipped Cream: Once the mixture is smooth, gently fold in the remaining whipped cream using a rubber spatula. Fold until completely combined, but do not overmix to avoid deflating the whipped cream.
5. Spread the Filling: Spread the cream cheese filling evenly over the prepared crust in the springform pan. Use a spatula to smooth the top and ensure an even layer. Once the filling is spread out, place the cheesecake in the refrigerator to chill for several hours, or preferably overnight, to allow the filling to set.

Step 3: Prepare the Strawberry Topping

1. Cook the Strawberries: For the topping, combine the strawberries and sugar in a saucepan over medium heat. If you’re using frozen strawberries, allow them to thaw first. Stir the mixture gently until the sugar has dissolved and the strawberries begin to release their juices.
2. Thicken the Mixture: Dissolve the cornstarch in the cold water and then add it to the strawberry mixture, stirring constantly. Allow it to simmer for another minute, as the cornstarch helps thicken the liquid and create a syrupy texture.
3. Cool the Mixture: Once the mixture has thickened and the strawberries are soft and syrupy, remove it from the heat and let it cool completely to room temperature. This is an essential step because if you pour the hot strawberry topping onto the cheesecake, it could melt the creamy filling, ruining the texture.
4. Top the Cheesecake: Once the strawberry topping has cooled, spoon it evenly over the chilled cheesecake layer. Make sure the topping is spread evenly across the surface. You can add as much or as little as you like, depending on how fruity you want your cheesecake to be.
5. Chill Again: Place the cheesecake back into the refrigerator and chill for several more hours or overnight to allow everything to firm up.

Step 4: Serve and Enjoy!

Once the cheesecake has set and the strawberry topping is firm, it’s time to serve. When you’re ready, remove the cheesecake from the springform pan, and if desired, garnish with a bit of extra whipped cream or fresh berries for a finishing touch.

The rich, creamy cheesecake filling combined with the fresh, sweet strawberry topping will melt in your mouth with every bite. The graham cracker crust holds it all together, offering a nice crunch to balance the creamy textures. This no-bake strawberry cheesecake is the perfect dessert for summer gatherings, special occasions, or just when you need a little treat to lift your spirits!

Tips for a Perfect No Bake Strawberry Cheesecake

• Make Ahead: As with most cheesecakes, the longer you let it chill, the better the results. For the best texture, make this cheesecake a day in advance so the filling has plenty of time to firm up and set.
• Fresh or Frozen Strawberries: While fresh strawberries are always great, you can also use frozen strawberries for the topping. Just make sure to thaw them first before cooking them with the sugar to prevent excess water from diluting the topping.
• Whipped Cream Consistency: When whipping the cream, be sure not to overdo it. Overwhipped cream can become stiff and grainy, so whip only until soft peaks form for the best texture.
• Flavor Variations: While strawberries are the star of this cheesecake, you can easily switch up the fruit topping to suit your preferences. Try fresh blueberries, raspberries, or even a mixed berry topping. You could also try adding a layer of chocolate ganache or a drizzle of caramel for a decadent twist.
• Gluten-Free Version: For a gluten-free version, simply substitute the graham cracker crumbs with gluten-free graham crackers or use gluten-free digestive biscuits. This will allow everyone to enjoy this delicious treat!

Conclusion

This No Bake Strawberry Cheesecake is a showstopper dessert that’s both easy to make and incredibly delicious. Whether you’re preparing it for a summer party, a family gathering, or just as a sweet treat for yourself, this cheesecake is sure to impress. The no-bake method ensures that it’s perfect for any time of year, no matter the weather.

With its creamy filling, fresh strawberry topping, and buttery crust, it’s a delightful treat that you’ll want to make again and again. So, grab your ingredients, follow these simple steps, and enjoy a slice (or two) of this heavenly dessert!