Go Back
No Bake Strawberry Cheesecake

No Bake Strawberry Cheesecake

Mastering the No Bake Strawberry Cheesecake requires precision, not heat. This dessert balances a buttery graham crust with a silky, aerated filling. You get bold fruit flavors without the risk of overbaking. It is the ultimate test of structural integrity and ingredient quality. Perfect for modern hosts who demand perfection.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 8 hours 30 minutes
Servings: 8 slices servings
Course: Dessert
Cuisine: American
Calories: 415
Ingredients Method Notes

Ingredients
  

  • 200g Graham Cracker Crumbs
  • 110g Unsalted Butter (Melted)
  • 500g Full-Fat Cream Cheese
  • 300ml Heavy Whipping Cream (35% fat)
  • 150g Powdered Sugar
  • 10ml Pure Vanilla Extract
  • 400g Fresh Strawberries (Diced)
  • 15ml Lemon Juice

Method
 

  1. Combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of your springform pan and chill in the freezer for 20 minutes.
  2. Toss the diced strawberries with lemon juice to prevent oxidation.
  3. In a chilled bowl, whip the heavy cream until stiff peaks form.
  4. Beat the cream cheese with powdered sugar and vanilla until smooth.
  5. Gently fold the whipped cream into the cream cheese mixture.
  6. Fold in the strawberries and pour the mixture over the chilled crust. Use a spatula to smooth the top.
  7. Refrigerate the cake for at least 8 hours to set.

Notes

Ensure cream cheese is at room temperature and heavy cream is cold. Store in the refrigerator to maintain texture.