No-Bake Strawberry Cheesecake: An Easy and Delicious Dessert

Summer is the perfect time for no-bake desserts, and what’s more summery than strawberries? This no-bake strawberry cheesecake is incredibly easy to make, requires no oven time, and is bursting with fresh strawberry flavor. It’s the perfect dessert for potlucks, barbecues, or simply enjoying on a warm evening. This recipe features a creamy, dreamy cheesecake filling on top of a crisp graham cracker crust, all topped with a vibrant strawberry topping. Get ready to impress your friends and family with this delightful treat!

## Why You’ll Love This No-Bake Strawberry Cheesecake

* **No Oven Required:** Perfect for hot weather or when you just don’t feel like turning on the oven.
* **Easy to Make:** Simple ingredients and straightforward instructions make this recipe a breeze.
* **Deliciously Creamy:** The cheesecake filling is rich, smooth, and perfectly balanced.
* **Fresh Strawberry Flavor:** The combination of fresh strawberries in the topping and extract in the filling makes this cheesecake irresistible.
* **Impressive Presentation:** Looks beautiful and tastes even better!
* **Make-Ahead Friendly:** Can be made a day or two in advance, making it perfect for entertaining.

## Ingredients You’ll Need

Before you begin, gather all of your ingredients. This will make the process smoother and ensure you have everything you need.

**For the Crust:**

* **Graham Crackers:** 1 ½ cups graham cracker crumbs (about 12 whole graham crackers)
* **Unsalted Butter:** 6 tablespoons, melted
* **Granulated Sugar:** ¼ cup

**For the Cheesecake Filling:**

* **Cream Cheese:** 24 ounces, softened to room temperature (full-fat cream cheese is recommended for the best texture)
* **Granulated Sugar:** 1 cup
* **Heavy Cream:** 1 ½ cups, cold
* **Pure Vanilla Extract:** 1 teaspoon
* **Strawberry Extract:** ½ teaspoon (optional, but enhances the strawberry flavor)
* **Powdered Sugar:** 2 tablespoons (optional, for stabilizing the whipped cream if needed)

**For the Strawberry Topping:**

* **Fresh Strawberries:** 1 pound, hulled and sliced
* **Granulated Sugar:** ¼ cup
* **Lemon Juice:** 1 tablespoon
* **Cornstarch:** 1 tablespoon
* **Water:** 2 tablespoons

## Equipment You’ll Need

* **9-inch Springform Pan:** This is essential for easy removal of the cheesecake.
* **Food Processor:** For making graham cracker crumbs (optional, you can also use a ziplock bag and rolling pin).
* **Mixing Bowls:** For preparing the crust, filling, and topping.
* **Electric Mixer:** Either a stand mixer or a hand mixer will work.
* **Measuring Cups and Spoons**
* **Rubber Spatula**
* **Saucepan:** For making the strawberry topping.

## Step-by-Step Instructions

Follow these detailed instructions to create your perfect no-bake strawberry cheesecake.

### Part 1: Making the Graham Cracker Crust

1. **Prepare the Graham Crackers:** If using a food processor, pulse the graham crackers until they are finely ground. Alternatively, place the graham crackers in a large ziplock bag, seal it tightly, and crush them with a rolling pin until you have fine crumbs. You should have about 1 ½ cups of crumbs.
2. **Combine the Ingredients:** In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until all the crumbs are moistened and the mixture resembles wet sand.
3. **Press into the Pan:** Pour the graham cracker mixture into the bottom of the 9-inch springform pan. Use the bottom of a measuring cup or your fingers to press the crumbs firmly and evenly across the bottom of the pan. This will create a solid base for the cheesecake filling.
4. **Chill the Crust:** Place the springform pan with the crust in the refrigerator for at least 30 minutes. This will help the crust to firm up and prevent it from crumbling when you add the filling. You can also place it in the freezer for 15 minutes for a quicker chill.

### Part 2: Making the Cheesecake Filling

1. **Beat the Cream Cheese:** In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. This usually takes about 2-3 minutes. Make sure there are no lumps in the cream cheese.
2. **Add Sugar and Extracts:** Gradually add the granulated sugar to the cream cheese, beating until well combined. Then, add the vanilla extract and strawberry extract (if using) and mix until incorporated.
3. **Whip the Heavy Cream:** In a separate clean and cold mixing bowl, pour the cold heavy cream. Using the electric mixer, beat the heavy cream on medium-high speed until stiff peaks form. This may take a few minutes, so be patient and watch carefully. Be careful not to over-beat the cream, as it can turn into butter.
4. **Combine Filling and Whipped Cream:** Gently fold the whipped cream into the cream cheese mixture in two or three additions. Use a rubber spatula to fold it in, being careful not to deflate the whipped cream. This will ensure a light and airy cheesecake filling.
5. **Pour into the Crust:** Remove the springform pan with the chilled crust from the refrigerator. Pour the cheesecake filling evenly over the crust, spreading it to the edges of the pan. Smooth the top of the filling with the spatula.
6. **Chill the Cheesecake:** Cover the springform pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This will allow the cheesecake to set completely and develop its flavor.

### Part 3: Making the Strawberry Topping

1. **Prepare the Strawberries:** Wash, hull, and slice the fresh strawberries. Place them in a medium saucepan.
2. **Add Sugar and Lemon Juice:** Add the granulated sugar and lemon juice to the saucepan with the strawberries. Stir to combine.
3. **Cook the Strawberries:** Cook the strawberry mixture over medium heat, stirring occasionally, until the strawberries begin to soften and release their juices. This will take about 5-7 minutes.
4. **Make the Cornstarch Slurry:** In a small bowl, whisk together the cornstarch and water until smooth. This will prevent lumps from forming in the topping.
5. **Thicken the Topping:** Pour the cornstarch slurry into the saucepan with the strawberries. Stir constantly until the topping thickens slightly. This should only take a minute or two.
6. **Cool the Topping:** Remove the saucepan from the heat and let the strawberry topping cool completely. You can speed up the cooling process by placing the saucepan in an ice bath.

### Part 4: Assembling and Serving

1. **Remove the Cheesecake from the Pan:** Once the cheesecake has chilled completely, carefully remove it from the springform pan. To do this, run a thin knife around the edge of the cheesecake to loosen it from the pan. Then, release the latch on the springform pan and gently lift off the sides.
2. **Top with Strawberry Topping:** Spoon the cooled strawberry topping evenly over the top of the cheesecake.
3. **Serve and Enjoy:** Slice the cheesecake and serve immediately. You can garnish with extra fresh strawberries or a dollop of whipped cream if desired.

## Tips for the Best No-Bake Strawberry Cheesecake

* **Use Room Temperature Cream Cheese:** Softened cream cheese is essential for a smooth and creamy filling. If your cream cheese is not softened enough, it can result in a lumpy filling.
* **Don’t Over-Beat the Heavy Cream:** Over-beaten heavy cream can turn into butter. Beat it until stiff peaks form, but stop there.
* **Fold Gently:** When combining the whipped cream and cream cheese mixture, fold gently to avoid deflating the whipped cream.
* **Chill Thoroughly:** Chilling the cheesecake for at least 6 hours (or overnight) is crucial for it to set properly.
* **Make Ahead:** This cheesecake can be made a day or two in advance. Just store it covered in the refrigerator until ready to serve.
* **Variations:** Feel free to customize this recipe to your liking. You can add other berries to the topping, such as blueberries or raspberries. You can also add a layer of strawberry jam to the bottom of the crust before adding the filling.
* **Stabilizing Whipped Cream:** For an extra sturdy cheesecake that holds up even in warm temperatures, consider stabilizing the whipped cream. After the stiff peaks form, gently whisk in 2 tablespoons of powdered sugar. This will help the whipped cream retain its shape and prevent it from weeping.

## Serving Suggestions

* **Fresh Strawberries:** Garnish with extra fresh strawberry slices for a beautiful presentation.
* **Whipped Cream:** Add a dollop of freshly whipped cream on top of each slice.
* **Chocolate Shavings:** Sprinkle with chocolate shavings for a touch of elegance.
* **Mint Sprigs:** Garnish with fresh mint sprigs for a pop of color.
* **Crushed Graham Crackers:** Sprinkle crushed graham crackers around the base of the cheesecake for added texture.

## Storage Instructions

* **Refrigerate:** Store leftover cheesecake covered in the refrigerator for up to 3-4 days.
* **Freeze:** For longer storage, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before serving.

## Nutritional Information (per slice, approximate)

* Calories: 450-550
* Fat: 30-40g
* Saturated Fat: 20-25g
* Cholesterol: 100-150mg
* Sodium: 200-300mg
* Carbohydrates: 40-50g
* Sugar: 30-40g
* Protein: 5-7g

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

## No-Bake Strawberry Cheesecake Recipe Card

**Yields:** 12 servings
**Prep Time:** 30 minutes
**Chill Time:** 6 hours (or overnight)

**Ingredients:**

* **Crust:**
* 1 ½ cups graham cracker crumbs
* 6 tablespoons melted unsalted butter
* ¼ cup granulated sugar
* **Filling:**
* 24 ounces cream cheese, softened
* 1 cup granulated sugar
* 1 ½ cups heavy cream, cold
* 1 teaspoon vanilla extract
* ½ teaspoon strawberry extract (optional)
* 2 tablespoons powdered sugar (optional, for stabilizing whipped cream)
* **Topping:**
* 1 pound fresh strawberries, hulled and sliced
* ¼ cup granulated sugar
* 1 tablespoon lemon juice
* 1 tablespoon cornstarch
* 2 tablespoons water

**Instructions:**

1. **Make the Crust:** Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Chill for 30 minutes.
2. **Make the Filling:** Beat cream cheese and sugar until smooth. Add vanilla and strawberry extract. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture. Pour over crust and chill for at least 6 hours.
3. **Make the Topping:** Combine strawberries, sugar, and lemon juice in a saucepan. Cook until strawberries soften. Whisk cornstarch and water, add to saucepan, and cook until thickened. Cool completely.
4. **Assemble:** Remove cheesecake from pan. Top with strawberry topping. Serve and enjoy!

Enjoy this delightful and easy No-Bake Strawberry Cheesecake! It’s the perfect way to enjoy the flavors of summer without turning on the oven.