Description
A creamy, dreamy no-bake strawberry cheesecake with a buttery graham cracker crust and fresh strawberry topping. Perfect for summer gatherings or when you want a fuss-free dessert!
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 dissolved in 1 tablespoon water
Instructions
1. Prepare the Crust:
- 1. Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- 2. Press mixture firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.
- 3. Make the filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, beat until creamy.
- 4. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into cream cheese mixture.
- 5. Spread filling over chilled crust. Smooth top with a spatula. Refrigerate for 4 hours.
- 6. Make the topping: In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 5 minutes.
- 7. Stir in cornstarch mixture and cook until thickened, about 2 minutes. Cool completely before spreading over cheesecake.
- 8. Chill assembled cheesecake for at least 2 more hours before serving.
Notes
For best results, use full-fat cream cheese and make sure all ingredients are at room temperature (except the heavy cream). The cheesecake can be made 1 day ahead – store covered in refrigerator.