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
Scale
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.
