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When making a no-bake strawberry cheesecake, you need fresh and simple ingredients. Here’s what you will need: - 1 and 1/2 cups graham cracker crumbs - 1/3 cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 2 cups fresh strawberries, hulled and sliced - 1/4 cup strawberry jam (optional, for glaze) - Fresh mint leaves (for garnish) Each ingredient plays a key role in the taste and texture of this dessert. For example, graham cracker crumbs give the crust a sweet and crunchy base. Unsalted butter helps bind the crumbs together. Cream cheese adds a rich and creamy filling, while powdered sugar sweetens it perfectly. Don’t forget the vanilla extract! It adds a warm, sweet flavor. Heavy whipping cream makes the cheesecake light and fluffy. Fresh strawberries are a must for that fruity taste. You can use strawberry jam on top for extra sweetness. Finally, fresh mint leaves give a nice touch for decoration. Choosing high-quality ingredients is important. Fresh strawberries will make your cheesecake taste even better. Enjoy making this easy and delightful dessert! {{ingredient_image_1}} To start, you need to make the crust. First, take 1 and 1/2 cups of graham cracker crumbs and 1/3 cup of melted unsalted butter. In a mixing bowl, combine these two ingredients. Stir until the crumbs look like wet sand. This will help bind the crust. Next, grab a 9-inch springform pan. Press the crumb mix firmly into the bottom. I like to use the bottom of a glass to pack it tightly. This step is important for a sturdy crust. Once it is even, place the crust in the refrigerator. Let it chill while you make the filling. Now it's time for the creamy part. In a large bowl, add 2 cups of softened cream cheese. Beat it with an electric mixer until it gets smooth. This should take about 2-3 minutes. Then, add 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Mix until everything blends well and there are no lumps. In a separate bowl, take 1 cup of heavy whipping cream and whip it until stiff peaks form. Be patient; this step is key to a light cheesecake. Once done, carefully fold the whipped cream into the cream cheese mix. You want to keep it fluffy, so be gentle. Next, let’s add some flavor. Gently fold in 2 cups of sliced fresh strawberries into your cheesecake filling. Remember to save a few slices for the top later. Now, pour the filling over your chilled crust. Use a spatula to smooth the top. If you want to add a sweet touch, take 1/4 cup of strawberry jam. Warm it slightly in the microwave until it is spreadable. Drizzle it over the top of the cheesecake. You can use a knife to create pretty swirls. Finally, cover your cheesecake with plastic wrap. Place it in the refrigerator for at least 4 hours or overnight. This will help it set nicely. When ready, remove the sides of the springform pan. Decorate the top with your reserved strawberries and some fresh mint leaves for a pop of color. To make your cheesecake creamy, you need softened cream cheese. Cold cream cheese clumps up and makes mixing hard. Let it sit out for about 30 minutes before using. This makes it smooth and easy to blend. When you fold in the whipped cream, do it gently. Use a spatula and scoop from the bottom, then fold over the top. This keeps the air in the whipped cream. If you mix too hard, your cheesecake will be dense. When it's time to serve, use a sharp knife. Dip it in hot water first, then dry it. This helps you cut clean slices. You can also wipe the knife between cuts for nice edges. For toppings, fresh strawberries are great. You can also add a drizzle of chocolate or a sprinkle of nuts. If you want something sweeter, try whipped cream or fruit sauce. These add extra flavor and make your cheesecake look fancy! Pro Tips Use Room Temperature Cream Cheese: Make sure your cream cheese is softened at room temperature for a smoother filling without lumps. Chill the Mixing Bowl: Before whipping the heavy cream, chill the mixing bowl and beaters. This helps the cream whip up faster and reach stiff peaks more easily. Fresh Strawberries: For the best flavor and texture, use fresh strawberries. Frozen ones may release too much liquid and affect the cheesecake consistency. Overnight Refrigeration: If possible, let the cheesecake set overnight. This allows the flavors to meld and the texture to firm up perfectly. {{image_2}} You can easily change the flavor of your cheesecake. Try adding lemon zest for a fresh taste. This brightens the flavor and makes it lively. You can mix other fruits, like blueberries or raspberries, for a twist. Just cut the fruit into small pieces and fold them in. If strawberries are not in season, swap them with seasonal fruits. Peaches, cherries, or mangoes can work well. Each fruit brings a different taste. This keeps your cheesecake exciting and new every time. If you need a gluten-free crust, use almond flour or gluten-free cookies. Crush these options just like graham crackers. Mix them with melted butter and press into the pan. This makes a tasty base that everyone can enjoy. You can also try using other cookie varieties. Chocolate cookies or even vanilla wafers can create unique flavors. Each type of cookie adds its own special touch to the cheesecake. Feel free to experiment and find your favorite mix! To keep your no-bake strawberry cheesecake fresh, use a springform pan. Wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. Store it in the fridge. It stays good for about 3 to 5 days. To freeze the cheesecake, first let it set in the fridge. Once set, cover it tightly with plastic wrap. Then, place it in a freezer-safe container. This way, it can last up to 2 months. When you want to eat it, take it out of the freezer. Let it thaw in the fridge for at least 4 hours. This gives it the right texture. Serve it chilled, and enjoy the delicious taste! Yes, you can use frozen strawberries. Just thaw them first. Drain any extra liquid to keep your cheesecake from getting too watery. Frozen strawberries can work well, but fresh ones give a better taste and texture. The cheesecake needs at least 4 hours to set. For best results, let it chill overnight. This allows the flavors to meld and the texture to become firm. A well-set cheesecake is easier to slice and serve. If you don’t have heavy whipping cream, you can use full-fat coconut milk. It works great for a dairy-free option. Another choice is to use regular cream, but it won’t be as fluffy. We explored how to make a delicious strawberry cheesecake from scratch. You learned about key ingredients like cream cheese and fresh strawberries. I provided steps for the crust, filling, and assembly. Valuable tips help you achieve the best texture. Plus, I shared fun variations and storage tips for long-lasting enjoyment. Now, you can create a treat that impresses everyone. Enjoy every bite and share your cheesecake joy!

No-Bake Strawberry Cheesecake

A delicious and easy no-bake cheesecake topped with fresh strawberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 1.0 third cup unsalted butter, melted
  • 2.0 cups cream cheese, softened
  • 1.0 cup powdered sugar
  • 1.0 teaspoon vanilla extract
  • 1.0 cup heavy whipping cream
  • 2.0 cups fresh strawberries, hulled and sliced
  • 0.25 cup strawberry jam (optional, for glaze)
  • none Fresh mint leaves (for garnish)

Instructions
 

  • In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are thoroughly coated and resemble wet sand.
  • Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Use the bottom of a glass or measuring cup to pack it tightly. Place the crust in the refrigerator to set while preparing the filling.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until well combined and there are no lumps.
  • In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until fully incorporated, taking care not to deflate the whipped cream.
  • Gently fold in the sliced strawberries into the cheesecake filling, reserving a few for decoration on top.
  • Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
  • If using strawberry jam, warm it slightly in the microwave until it becomes spreadable, then drizzle over the top of the cheesecake. Use a knife to create swirls for a marbled effect.
  • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.
  • Once set, carefully remove the sides of the springform pan. Decorate the top with the reserved strawberries and garnish with fresh mint leaves.

Notes

For best results, refrigerate overnight.
Keyword cheesecake, no-bake, strawberry