Go Back
Print Pin

Easy No-Bake Strawberry Cheesecake Recipe

Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Servings 10

Ingredients

For the crust

  • 2 cups graham cracker crumbs (about 16 full crackers)
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter melted

For the filling

  • 16 oz full-fat cream cheese room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 1 cup heavy whipping cream cold

For the strawberry topping

  • 2 cups resh strawberries hulled and sliced
  • 3 tbsp granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Instructions

Make the crust

  • In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand and holds together when pressed.
  • Press the mixture firmly and evenly into the bottom of a 9-inch springform pan, pressing slightly up the sides. Use the flat bottom of a measuring cup to compact it well.
  • Refrigerate the crust while you prepare the filling.

Make the filling

  • In a large bowl, beat the room temperature cream cheese with an electric mixer on medium-high speed for 2–3 minutes until completely smooth and fluffy.
  • Add the powdered sugar, vanilla extract, and lemon juice. Beat again until fully combined and smooth, about 1 minute.
  • In a separate cold bowl, whip the heavy cream on high speed until stiff peaks form, about 3–4 minutes.
  • Gently fold the whipped cream into the cream cheese mixture in two additions, using a rubber spatula. Fold until just combined — do not over-mix.
  • Pour the filling over the chilled crust and spread into an even layer with an offset spatula or the back of a spoon.
  • Cover with plastic wrap and refrigerate for at least 6 hours, or overnight.

Make the strawberry topping

  • Combine the sliced strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 3–4 minutes, stirring occasionally, until the strawberries begin to soften and release their juices.
  • In a small bowl, mix the cornstarch and cold water together until smooth. Add to the strawberry mixture and stir to combine.
  • Cook for another 1–2 minutes until the sauce thickens. Remove from heat and let cool completely.
  • Once the topping is fully cool and the cheesecake has set, spoon the strawberry topping evenly over the cheesecake.
  • Release the springform pan, slice, and serve.

General Tips

  • Store leftovers covered in the refrigerator for up to 4 days.
  • For a shortcut topping, warm 1/2 cup of good strawberry jam with 1 tbsp water until loose and spoon over the top.
  • The cheesecake can be made 2 days in advance — add the topping within a few hours of serving for the freshest look.