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No-Bake Strawberry Cheesecake 1

No-Bake Strawberry Cheesecake

This creamy, fruity No-Bake Strawberry Cheesecake is perfect for summer entertaining. With a graham cracker crust and fresh strawberry filling, it's a refreshing dessert that doesn't require turning on your oven.
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Prep Time 25 minutes
Cook Time 0 minutes
Chilling Time 4 hours 30 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Servings 10 slices
Calories 375 kcal

Equipment

  • 9-inch Springform Pan
  • Food Processor
  • Electric Mixer

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs about 14 full sheet graham crackers
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter melted

For the Filling

  • 16 oz cream cheese softened (2 blocks)
  • 2/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 2 cups fresh strawberries hulled and chopped, plus extra for topping
  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 envelope unflavored gelatin 2 1/4 teaspoons
  • 1/4 cup cold water

Instructions
 

  • Combine the graham cracker crumbs and sugar in a medium bowl. Pour in the melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the flat bottom of a measuring cup to create an even, compact layer. Place in the refrigerator while you prepare the filling.
  • Sprinkle the gelatin over the cold water in a small microwave-safe bowl and let it sit for 5 minutes to bloom. Once bloomed, microwave for 20-30 seconds until the gelatin dissolves completely, then set aside to cool slightly.
  • Place the chopped strawberries in a food processor and pulse until smoothly pureed. If using particularly tart berries, add an extra tablespoon of sugar to balance the flavors.
  • In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy, about 3 minutes. Add the vanilla extract, lemon juice, and strawberry puree, mixing until well combined. Gently fold in the cooled gelatin mixture.
  • In a separate chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. Fold gently into the cream cheese mixture until just combined, maintaining as much air as possible for a light, mousse-like texture.
  • Pour the filling over the prepared crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any air bubbles. Refrigerate for at least 4-6 hours, preferably overnight.

Notes

For the best results, make this cheesecake a day ahead to allow flavors to develop fully.
Ensure all dairy ingredients are properly chilled before whipping the cream.
For a cleaner slice, dip your knife in hot water and wipe it clean between cuts.

Nutrition

Calories: 375kcalCarbohydrates: 30gProtein: 5gFat: 27gSaturated Fat: 16gCholesterol: 80mgSodium: 230mgPotassium: 120mgFiber: 1gSugar: 23gVitamin A: 850IUVitamin C: 15mgCalcium: 80mgIron: 0.5mg
Keyword No-bake, Cheesecake, Strawberry, Summer Dessert, Easy Dessert
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