Recipe
No-Bake Strawberry Cheesecake
The buttery graham cracker crust, creamy vanilla filling, and sweet strawberry topping come together in a dessert that feels special without needing to turn on the oven. It’s a beautiful addition to a family gathering or holiday table, and preparing it the night before makes serving it even easier.
Scale
Ingredients
Crust
- 2 packages graham crackers
- 2/3 cup melted butter
Cheesecake Filling
- 16 ounces cream cheese (2 blocks), softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups heavy whipping cream, cold
Strawberry Topping
- 1 pound fresh strawberries, hulled and chopped
- 1 package strawberry glaze
Instructions
- Prepare the crust.
- Crush the graham crackers in a food processor until fine. If you don’t have a food processor, place them in a zip-top bag and crush with a rolling pin or the bottom of a cup.
- Combine the crumbs and melted butter, mixing with a fork until evenly coated.
- Lightly spray a 9-inch pie dish or springform pan with nonstick spray. Press the crumb mixture firmly into the bottom using a flat-bottomed measuring cup. If using a pie dish, gently press the crumbs up the sides.
- Refrigerate while preparing the filling.
- Make the cheesecake filling.
- In a large bowl, whip the cold heavy cream, powdered sugar, and vanilla until thick and nearly at stiff peaks.
- In a separate bowl, beat the softened cream cheese until smooth. Add it to the whipped cream mixture and mix on low just until fully combined, smooth, and fluffy. Avoid overmixing.
- Fill and chill.
- Spread the cheesecake filling evenly over the chilled crust and smooth the top. Cover and refrigerate for at least 4–6 hours, preferably overnight, until firm.
- Prepare the strawberry topping.
- Wash the strawberries and pat them dry before hulling and chopping. Place them in a bowl, add the strawberry glaze, and gently stir until evenly coated.
- Top and serve.
- Once the cheesecake has set, carefully release it from the springform pan, if using. If using a pie dish, leave it in the dish.
- Spoon the strawberry topping over the cheesecake just before serving.
Connie’s notes
- Check your cracker package size. Graham cracker packages vary by brand. Use the same size each time so the crust keeps a consistent balance of crumbs and butter.
- Use full-fat block cream cheese. It gives the filling a firmer texture than spreadable cream cheese from a tub.
- Soften the cream cheese completely. Beating it separately before adding it helps prevent lumps.
- Keep the heavy cream cold. Cold cream whips more easily and helps the filling hold its shape.
- Pack the crust firmly. Press it evenly into the pan so it holds together when sliced.
- Allow plenty of chilling time. An overnight chill gives this no-bake filling the best chance to set for neat slices.
- Dry the strawberries well. Extra water can thin the glaze and make the topping runny.
- Add the topping close to serving. This keeps the strawberries fresh and limits moisture soaking into the filling.
- Slice with a warm knife. Run the knife under hot water, wipe it dry, and clean it between cuts.
- Store covered in the refrigerator. Enjoy within 3–4 days. For the freshest topping, store it separately and add it when serving.
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