Description
A creamy and refreshing no-bake strawberry cheesecake with a buttery graham cracker crust and a luscious strawberry topping — perfect for spring and summer desserts.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 1/2 cups fresh strawberries, chopped
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar (for strawberry topping)
Instructions
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press mixture into the bottom of a 9-inch springform pan. Chill in the fridge while preparing filling.
- In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla, and beat until creamy.
- In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Spread the cheesecake filling evenly over the crust. Smooth the top and refrigerate for at least 6 hours or overnight.
- For the strawberry topping: In a saucepan, combine chopped strawberries, lemon juice, and 2 tablespoons sugar. Cook over medium heat for 5-7 minutes until soft and syrupy. Let cool completely.
- Spread or spoon the strawberry topping over the chilled cheesecake before serving.
- Slice and serve chilled.
Notes
- Use room-temperature cream cheese for a smooth filling.
- Fresh or frozen strawberries can be used for the topping.
- Chill the cheesecake overnight for best results.
- Top with whipped cream or whole strawberries for presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 24g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg