Description
This No-Bake Strawberry Cheesecake is creamy, light, and bursting with fresh strawberry flavor—no oven required. A buttery biscuit crust is topped with a smooth, velvety cheesecake filling and finished with a glossy strawberry topping.
Ingredients
Scale
For the Crust
- 2 cups graham cracker crumbs (or digestive biscuits)
- ½ cup unsalted butter, melted
- 2 tbsp sugar
For the Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 cup cold heavy whipping cream
For the Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
1. Prepare the Crust
- Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press firmly into the bottom of a 9-inch springform pan.
- Chill in the refrigerator for 20–30 minutes.
2. Make the Cheesecake Filling
- Beat cream cheese until smooth and creamy.
- Add powdered sugar, vanilla, and lemon juice; mix until fully combined.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture.
3. Assemble
- Spoon cheesecake filling over the chilled crust.
- Smooth the top and refrigerate for at least 4 hours (overnight is best).
4. Make the Strawberry Topping
- Combine strawberries, sugar, and lemon juice in a saucepan over medium heat.
- Cook 5–7 minutes until strawberries release juices.
- Stir in cornstarch slurry and simmer 1–2 minutes until thickened.
- Let cool completely.
5. Serve
- Spoon cooled strawberry topping over the cheesecake.
- Slice and serve chilled.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Let cheesecake chill fully for clean slices.
- Topping can be made a day ahead.
- Prep Time: PT25M
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 22g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 16g
- Carbohydrates: 32g
- Protein: 5g