Description
A creamy, dreamy no-bake strawberry cheesecake with a buttery graham cracker crust and fresh strawberry topping. Perfect for summer gatherings!
Ingredients
Scale
For the Crust:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- For the topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1/2 cup strawberry jam (for glaze)
Instructions
1. Prepare the Crust:
- 1. Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- 2. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.
- 3. Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth.
- 4. Gently fold in whipped cream until fully incorporated.
- 5. Spread the filling over the chilled crust. Smooth the top and refrigerate for 4 hours.
- 6. Prepare the topping: Toss strawberries with sugar and lemon juice. Let sit for 15 minutes.
- 7. Warm strawberry jam slightly and brush over chilled cheesecake.
- 8. Arrange macerated strawberries on top. Chill for another 30 minutes before serving.
Notes
For best results, use full-fat cream cheese and chill the cheesecake overnight. Fresh strawberries can be replaced with other berries.