Easy No-Bake Strawberry Cheesecake for Effortless Indulgence
Enjoy a creamy No-Bake Strawberry Cheesecake that’s refreshing, light, and easy to make without an oven.
Equipment
- Food processor
- Mixing bowl
- Springform pan
- - Blender
Ingredients
For the Crust
- 2 cups Graham Crackers Can use crushed cookies like digestive biscuits or vanilla wafers.
- 1/2 cup Unsalted Butter Must be melted for easy mixing.
For the Cheesecake Filling
- 2 cups Strawberries Fresh or frozen; thaw frozen strawberries before blending.
- 1/2 cup Sugar Adjust according to sweetness preference.
- 16 oz Cream Cheese Must be at room temperature.
- 1 teaspoon Vanilla Extract Use pure vanilla for best results.
- 1 cup Heavy Whipping Cream Whip until soft peaks form.
For the Topping
- 1/2 cup Remaining Strawberry Purée Use any leftover purée from filling preparation.
- 1 cup Fresh Strawberries Choose ripe, vibrant strawberries.
Instructions
Preparation
- Crush graham crackers into fine crumbs using a food processor or rolling pin. Mix with melted butter until fully combined, then press firmly into a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- Wash and hull the strawberries, then blend them with sugar until smooth. If you prefer a silkier texture, strain the mixture to remove seeds.
- In a mixing bowl, beat the room temperature cream cheese until smooth. Gradually mix in the sugar, vanilla, and heavy whipping cream until everything is well incorporated. Gently fold in the prepared strawberry purée.
- Pour the creamy filling over the chilled crust, smoothing the top with a spatula. Chill in the refrigerator for at least 4-6 hours, or preferably overnight, to set properly.
- Once set, top the cheesecake with any remaining strawberry purée and arrange fresh strawberries on top. Carefully remove the springform ring and slice to serve.
Notes
Optional: Garnish with a dollop of whipped cream and a sprig of mint for an elegant touch.