No Bake Strawberry Cheesecake

This luscious No Bake Strawberry Cheesecake features a creamy filling layered over a crunchy graham cracker crust, topped with juicy strawberries, making it a perfect dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Total Time 4

Servings: 8 servings

Course: Dessert, Sweet

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

For the crust

2.5 cups 2 1/2 cups graham crackers crumbs Provides a crunchy texture.
0.5 cups ½ cup salted butter, melted Binds the crumbs together.

For the filling

24 ounces 24 ounces cream cheese, room temperature Gives the cheesecake its creamy texture.
1 cup 1 cup heavy whipping cream, cold Adds lightness and fluffiness.
1 teaspoon 1 teaspoon pure vanilla extract Enhances the flavor.
1 cup 1 cup granulated sugar Sweetens the cheesecake.
2 cups 2 cups diced strawberries Provides freshness and vibrant color.

Method

Preparation of Crust

In a medium-sized mixing bowl, combine the melted butter with the graham crackers crumbs. Mix until a sandy texture forms.
Carefully press the graham cracker mixture into the bottom of a 9-inch springform pan.

Filling Preparation

In a large mixing bowl, whip the cream cheese using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Pour in the cold heavy cream and vanilla extract, whipping until well combined and light.
Gradually add the granulated sugar and diced strawberries, mixing until evenly distributed.

Assembly and Chilling

Pour the cheesecake mixture into the prepared springform pan over the crust, smoothing the top.
Place the pan in the freezer to chill for about 4 hours, or ideally overnight to set perfectly.

Serving

Before serving, let the cheesecake sit for 10-15 minutes at room temperature. Then, slice, serve, and enjoy!

Notes

Letting the cream cheese reach room temperature prevents lumps. Store leftovers in an airtight container in the refrigerator for 3-4 days. You can freeze individual slices for up to 2 months.