Go Back
husseysands

🍓 Strawberry Cheesecake — No-Bake

This no-bake strawberry cheesecake uses a buttery graham cracker crust and a silky cream cheese filling topped with fresh strawberries. It sets in the refrigerator with no oven required and slices cleanly every time.
Print Recipe
Prep Time 3 minutes
Cook Time 4 hours
Total Time 4 hours 3 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • For the Crust
  • 2 cups 200g graham cracker crumbs
  • â…“ cup 75g unsalted butter, melted
  • 3 tablespoons 38g granulated sugar
  • Pinch of salt
  • For the Filling
  • 24 oz 680g full-fat cream cheese, room temperature
  • 1 cup 120g powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1½ cups 360ml heavy whipping cream, cold
  • For the Strawberry Topping
  • 2 cups 300g fresh strawberries, hulled and sliced
  • 3 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Equipment

  • 9-inch springform

Method
 

  1. Make the crust. Combine graham cracker crumbs, melted butter, sugar, and salt and stir until the mixture resembles wet sand. Press firmly into the base of a 9-inch springform pan. Refrigerate for 30 minutes.
  2. Beat the cream cheese. Beat room-temperature cream cheese on medium speed for 2 minutes until completely smooth. Add sifted powdered sugar, vanilla, and lemon juice and beat for 60 more seconds.
  3. Whip the cream. In a separate chilled bowl, whip cold heavy cream to stiff peaks, about 3 to 4 minutes on medium-high. Fold into the cream cheese in three additions using a rubber spatula.
  4. Fill and smooth. Pour filling over the chilled crust. Smooth the top with an offset spatula. Cover with plastic wrap pressed directly onto the filling surface.
  5. Chill. Refrigerate for a minimum of 4 hours, or overnight for the cleanest slices.
  6. Make the topping. Toss sliced strawberries with sugar and lemon juice. Let sit for 10 minutes until glossy. Spoon over the set cheesecake just before serving.

Notes

  • Cream cheese must be fully at room temperature — 45 to 60 minutes on the counter — before beating.
  • The heavy cream must be cold when whipped. Warm cream will not reach stiff peaks.
  • Add the strawberry topping within 2 hours of serving for the brightest color and best texture.
  • To freeze: wrap without the topping and freeze for up to 2 months. Thaw overnight in the refrigerator.
  • For clean slices, use a thin knife dipped in hot water and wiped dry between each cut.
Nutrition per slice (approximate): Calories 420 | Fat 33g | Carbs 28g | Protein 6g | Sugar 21g
Nutrition calculated using a standard calculator. Values are estimates.