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If you’re on the hunt for a luscious dessert that brings together the fresh taste of strawberries with the creamy indulgence of cheesecake, look no further than this delightful No Bake Strawberry Cheesecake Recipe. It’s the perfect balance of fruity sweetness and velvety texture, all sitting atop a crunchy graham cracker crust. The best part? No oven is necessary, making it a wonderfully accessible treat for warm days or any time you want to impress without fuss.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating the perfect harmony of flavor and texture, from the bright strawberry puree to the rich and creamy filling and crisp crust. These simple staples come together to make something truly special.
- Fresh strawberries: Essential for that natural, juicy strawberry flavor and vibrant color in the puree and garnish.
- Sugar: Balances the tartness of the strawberries and sweetens the crust and filling just right.
- Lemon juice: Adds a bright, tangy note to enhance the strawberry and cream cheese flavors.
- Cornstarch: Thickens the strawberry puree to the perfect consistency without altering the taste.
- Graham crackers: Create a buttery, crunchy base that’s a perfect foil to the creamy cheesecake.
- Light brown sugar: Brings a subtle caramel depth to the crust.
- Salt: Enhances the overall flavors, even in a sweet dessert.
- Melted butter: Binds the crust ingredients and adds richness.
- Full-fat cream cheese: The star of the filling, providing that unbelievably smooth and creamy texture.
- Powdered sugar: Sweetens the filling and whipped cream without grittiness.
- Vanilla extract: Lifts all the flavors with warm vanilla notes.
- Heavy cream: When whipped, gives the filling its light, airy finish and makes the topping indulgent.
How to Make No Bake Strawberry Cheesecake Recipe
Step 1: Make the Strawberry Puree
Start by blending fresh strawberries with sugar, lemon juice, and cornstarch until smooth. Cook this mixture over medium heat until it thickens and reduces to about half a cup, then allow it to cool completely. This intense, naturally sweet strawberry core brings vibrant flavor and gorgeous color to your cheesecake filling.
Step 2: Make the Crust
Pulse graham crackers together with light brown sugar and a pinch of salt in a food processor to create a fine crumb. Add melted butter and pulse just until the crumbs form a moist mixture. Press this evenly into the base of a 9-inch springform pan and pop it in the refrigerator. The crust anchors your cheesecake with a perfect buttery crunch that complements the softness above.
Step 3: Whip the Cream
Beat the heavy cream with a bit of powdered sugar until medium-stiff peaks form, then chill. This airy cream gets folded into the filling to lend it a light yet rich texture that keeps the cheesecake from feeling dense or heavy.
Step 4: Prepare the Filling
Beat softened full-fat cream cheese until silky smooth, then mix in the cooled strawberry puree, remaining powdered sugar, lemon juice, and vanilla extract. Gently fold in the whipped cream, making sure everything comes together without deflating that lovely airiness. This is where the magic truly happens—silky, fruity, and creamy all at once.
Step 5: Assemble the Cheesecake
Pour the luscious filling into your chilled crust and smooth out the surface. Cover and refrigerate for at least eight hours or overnight so the flavors meld and the cheesecake sets to the right consistency. Patience here pays off with a perfectly firm yet creamy slice.
Step 6: Top and Serve
Just before serving, whip heavy cream with sugar and vanilla to create a sweet, fluffy topping. Spread it over your cheesecake and finish with fresh strawberries for a fresh, vibrant garnish. Slice, serve, and watch your friends and family swoon.
How to Serve No Bake Strawberry Cheesecake Recipe
Garnishes
Fresh strawberries are a classic choice, adding a juicy pop and pretty presentation. You can also sprinkle a few crushed graham crackers on top for extra texture or a light drizzle of strawberry sauce for an elegant touch. These small finishing details make your No Bake Strawberry Cheesecake Recipe feel even more special.
Side Dishes
This cheesecake pairs wonderfully with a cup of freshly brewed coffee or a light, fruity dessert wine. For a more casual occasion, serve alongside a simple fresh fruit salad to keep things bright and summery. It’s a flexible dessert that can be dressed up or down easily.
Creative Ways to Present
Try serving your cheesecake in individual glasses or mason jars for a charming twist. Layer crushed crust, cheesecake filling, and strawberry puree in clear containers to show off the beautiful layers. You can also create mini cheesecakes using muffin tins lined with cupcake liners for bite-sized delights that are perfect for parties.
Make Ahead and Storage
Storing Leftovers
Your leftover No Bake Strawberry Cheesecake Recipe stores beautifully in the refrigerator, covered tightly with plastic wrap or in an airtight container. It keeps well for up to three days and maintains excellent flavor and texture, making it a great make-ahead dessert.
Freezing
If you want to keep it longer, you can freeze this cheesecake. Wrap it securely with plastic wrap and aluminum foil to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator. While the texture may be slightly different, it’s a convenient way to enjoy this treat any time.
Reheating
Because this is a no bake cheesecake, reheating isn’t necessary and can actually spoil the delicate balance of flavors and texture. Simply serve chilled straight from the fridge or after thawing frozen slices for the best experience.
FAQs
Can I use frozen strawberries for the puree?
Yes, frozen strawberries can be used and are a great alternative when fresh berries aren’t in season. Just thaw and drain them well before blending to avoid excess moisture in your puree.
Do I have to use a springform pan?
A springform pan is highly recommended because it makes removing the cheesecake much easier and helps keep the crust intact, but a regular cake pan lined with parchment paper can work in a pinch.
Is it possible to make this cheesecake vegan or dairy-free?
This recipe relies heavily on dairy for its creaminess, but you can experiment with vegan cream cheese, plant-based whipped cream, and a non-dairy crust alternative, although the texture and flavor will vary somewhat.
How long does it take to set properly?
The cheesecake needs at least 8 hours or preferably overnight in the fridge to set fully. This resting time ensures the filling firms up nicely and the flavors meld together beautifully.
Can I add other fruits besides strawberries?
Absolutely! This recipe is wonderfully flexible. You can swap the strawberry puree with raspberry, blueberry, or even mango puree to create new flavor combinations, though strawberries remain a classic favorite in this particular No Bake Strawberry Cheesecake Recipe.
Final Thoughts
This No Bake Strawberry Cheesecake Recipe has such a special place in my heart because it’s as simple to make as it is delicious to enjoy. With fresh strawberries bursting through creamy layers and a buttery crust that makes every bite a delight, it’s a crowd-pleaser for sure. Give it a try soon—you might just find your new favorite dessert!
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No Bake Strawberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for strawberry puree)
- Total Time: 8 hours 30 minutes (including chilling time)
- Yield: 10–12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This no-bake strawberry cheesecake is a delightful, creamy dessert featuring a buttery graham cracker crust, tangy strawberry puree, and a luscious cream cheese filling. Perfectly chilled to set, it’s topped with lightly sweetened whipped cream and fresh strawberries, making it a refreshing treat without any oven time.
Ingredients
Strawberry Puree
- 2 cups fresh strawberries, hulled and chopped
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Graham Cracker Crust
- 1 1/2 cups graham crackers, crushed
- 1/4 cup light brown sugar
- 1/8 teaspoon salt
- 6 tablespoons melted butter
Cheesecake Filling
- 16 oz (450g) full-fat cream cheese, softened
- 1 cup powdered sugar, divided
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup heavy cream, whipped to stiff peaks
Topping
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- Fresh strawberries for garnish
Instructions
- Make the Strawberry Puree: Blend fresh strawberries, sugar, lemon juice, and cornstarch until smooth. Pour the mixture into a saucepan and cook over medium heat, stirring frequently, until the puree thickens and reduces to about ½ cup. Remove from heat and let it cool completely before using.
- Make the Crust: Pulse graham crackers, light brown sugar, and salt in a food processor until finely ground. Add melted butter and pulse a few times until the mixture is evenly moistened. Press the crust mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
- Whip the Cream: In a mixing bowl, beat the heavy cream with half of the powdered sugar until medium-stiff peaks form. Chill the whipped cream until ready to fold into the cheesecake filling.
- Prepare the Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Mix in the cooled strawberry puree, remaining powdered sugar, lemon juice, and vanilla extract until combined. Gently fold in the whipped cream until the filling is smooth and uniform.
- Assemble the Cheesecake: Pour the filling evenly over the chilled crust in the springform pan. Smooth the top with a spatula. Cover and refrigerate the cheesecake for at least 8 hours or overnight to allow it to set properly.
- Top and Serve: Before serving, whip the remaining heavy cream with sugar and vanilla extract until soft peaks form to create the topping. Spread or pipe the whipped cream over the cheesecake and garnish with fresh strawberries. Slice and enjoy!
Notes
- For best results, ensure cream cheese is softened to room temperature before mixing to avoid lumps.
- Chilling the cheesecake overnight helps it set perfectly for clean slices.
- Use fresh strawberries for the puree and garnish for bright, natural flavor.
- Make sure to cook the strawberry puree long enough to thicken but avoid burning.
- To make the crust extra crisp, you can bake it for 5 minutes at 350°F before adding the filling, but this step is optional since it’s a no-bake recipe.
