No-Bake Strawberry Cheesecake
A creamy, tangy cheesecake with fresh strawberries, made in 20 minutes with no oven required. Perfect for summer gatherings or when you want dessert fast.
- Total time
- 20 min
- Servings
- 8
- Calories
- 385
- Protein
- 6g
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 16 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 1.5 lbs fresh strawberries, hulled
Instructions
- 1
Pour 1.5 cups graham cracker crumbs and 5 tablespoons melted butter into a 9-inch springform pan and mix with a fork until the crumbs look like wet sand and hold together when squeezed.
- 2
Press the mixture firmly into the bottom of the pan using the bottom of a measuring cup, working from the center outward to create an even, packed layer about 1/4-inch thick.
- 3
Place the pan in the freezer while you make the filling so the crust will be chilled and firm when you add the topping.
- 4
Add 16 ounces softened cream cheese to a large bowl and beat with an electric mixer on medium speed for 2 minutes until it is smooth and looks lighter in color.
- 5
Add 0.5 cup powdered sugar to the bowl and beat on medium speed for 1 minute until no lumps remain and the mixture looks uniform.
- 6
Pour 1 cup heavy whipping cream into the same bowl and beat on medium speed for 2–3 minutes, stopping every 30 seconds to check, until soft peaks form (the cream should look like thick clouds and leave gentle peaks when you lift the beaters).
- 7
Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture by scooping from the bottom of the bowl up and over the top, rotating the bowl a quarter turn after each fold, until no streaks of white remain.
- 8
Remove the springform pan from the freezer and spread the cream cheese filling in an even layer across the crust, pressing gently with the back of a spoon to fill any gaps.
- 9
Slice 1.5 pounds of fresh strawberries lengthwise from the pointy tip through the green hull into 1/4-inch-thick slices so they lie flat when placed on the filling.
- 10
Arrange the strawberry slices in overlapping rows on top of the filling, pointing in the same direction, to create a visually appealing pattern that covers the surface.
- 11
Refrigerate for at least 8 hours or up to 24 hours until the cheesecake is fully chilled and firm, then gently release the springform clip and serve cold.
Tools you’ll need
- 9-inch springform pan
- large mixing bowl
- electric mixer
- rubber spatula
- measuring cups
- measuring spoons
- fork
- measuring cup for pressing crust
- sharp knife
- cutting board
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