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, chilled
- For the topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
1. Prepare the Crust:
- 1. Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch springform pan. Chill for 30 minutes.
- 2. Prepare filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing well.
- 3. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into cream cheese mixture.
- 4. Spread filling over chilled crust. Smooth top and refrigerate for at least 4 hours (overnight is best).
- 5. Make topping: Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5 minutes.
- 6. Add cornstarch slurry and cook 2 more minutes until thickened. Cool completely before spreading over cheesecake.
- 7. Garnish with fresh strawberries before serving.
Notes
For a firmer crust, bake at 350°F for 8 minutes before adding filling. Substitute other berries for variation. Keep refrigerated until serving.