Description
This refreshing No Bake Strawberry Cheesecake features a luscious strawberry puree filling on a crunchy graham cracker crust, topped with whipped cream and fresh strawberries. Perfect for warm days, it requires no oven and sets in the fridge overnight to achieve a creamy, melt-in-your-mouth texture.
Ingredients
Scale
Strawberry Puree
- 2 cups fresh strawberries, hulled
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Graham Cracker Crust
- 1 1/2 cups graham crackers, crushed
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 6 tablespoons melted butter
Cheesecake Filling
- 16 oz (450g) full-fat cream cheese, softened
- 3/4 cup powdered sugar, divided
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup heavy cream, whipped to stiff peaks
Topping
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- Fresh strawberries for garnish
Instructions
- Make the Strawberry Puree: Blend fresh strawberries, sugar, lemon juice, and cornstarch in a blender until smooth. Pour the mixture into a saucepan and cook over medium heat, stirring constantly until it thickens and reduces to about half a cup. Remove from heat and allow it to cool completely.
- Make the Crust: In a food processor, pulse the graham crackers with light brown sugar and salt until finely ground. Add melted butter and pulse again until the mixture is moist and resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate to set.
- Whip the Cream: Beat 1 cup of heavy cream with part of the powdered sugar until medium-stiff peaks form. Chill until ready to incorporate into the filling.
- Prepare the Filling: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Add the cooled strawberry puree, the remaining powdered sugar, lemon juice, and vanilla extract. Mix well until combined. Gently fold the whipped cream into this mixture until completely incorporated and smooth.
- Assemble the Cheesecake: Pour the filling mixture over the chilled graham cracker crust and smooth the top with a spatula. Cover the cake and refrigerate for at least 8 hours or overnight to allow it to fully set and develop flavors.
- Top and Serve: Just before serving, whip the remaining heavy cream with sugar and vanilla extract until stiff peaks form. Spread or pipe this whipped cream topping over the set cheesecake. Garnish generously with fresh strawberries. Slice and serve chilled.
Notes
- Ensure the strawberry puree is completely cooled before mixing with cream cheese to prevent curdling.
- Chilling the crust before adding the filling helps it set firmly and avoid sogginess.
- For a tangier flavor, you can add a teaspoon of cream of tartar while whipping the cream topping.
- Use full-fat cream cheese for the best, creamy texture. Low-fat versions may result in a less stable filling.
- Store leftover cheesecake covered in the refrigerator and consume within 3 days for optimal freshness.
