There is nothing quite like a cold, creamy slice of strawberry cheesecake on a warm day. This no-bake version skips the oven entirely, resulting in a light, mousse-like texture that sets perfectly in the fridge without any fuss or cracked crusts.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1 pound fresh strawberries, hulled and sliced
Instructions
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan and freeze for 15 minutes.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
- Spread the filling evenly over the prepared crust using a spatula.
- Arrange the sliced strawberries on top of the cheesecake. Refrigerate for at least 6 hours, or overnight, to ensure the filling sets completely before slicing.
Tips
Make sure your cream cheese is truly at room temperature before mixing to avoid lumps. For cleaner slices, wipe your knife with a hot, damp cloth between each cut.
FAQ
Can I use frozen strawberries?
It is best to use fresh strawberries for the topping. Frozen strawberries tend to release too much moisture and can make the cheesecake soggy.
How long does this stay good in the fridge?
You can store this cheesecake in the refrigerator for up to 3 days. Cover it loosely with plastic wrap to keep it fresh.