Easy No-Bake Strawberry Cheesecake

There is nothing quite like a cold, creamy slice of cheesecake on a warm day, especially when you don't have to turn on your oven to get it. This no-bake strawberry cheesecake features a simple graham cracker crust and a velvety filling topped with fresh berries. It is the perfect make-ahead dessert for when you want something impressive that doesn't keep you in the kitchen for hours.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened to room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 cups fresh strawberries, sliced
• 1/4 cup strawberry preserves (optional for topping)

Instructions

1. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate for 20 minutes.
2. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
5. Pour the filling over the prepared crust and spread into an even layer.
6. Refrigerate for at least 6 hours, or overnight, until completely set.
7. Top with fresh sliced strawberries and a drizzle of warmed strawberry preserves before serving.

Tips

Make sure your cream cheese is truly at room temperature before mixing to prevent lumps in your filling. If you want a more intense strawberry flavor, stir a tablespoon of strawberry jam directly into the cheesecake batter.

FAQ

How long does this cheesecake need to set?

You should allow the cheesecake to set in the refrigerator for at least 6 hours, though overnight is best for the cleanest slices.

Can I freeze this cheesecake?

Yes, it freezes beautifully! Wrap it tightly in plastic wrap and foil; it will keep for up to one month. Thaw in the refrigerator for a few hours before serving.