Creamy No-Bake Strawberry Cheesecake Recipe Easy Homemade Graham Crust
A silky, dreamy no-bake strawberry cheesecake with a buttery graham cracker crust, perfect for quick and easy indulgence without an oven.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons granulated sugar (optional)
- 16 oz (450g) cream cheese, softened
- 2/3 cup (135g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy whipping cream, cold
- 1 tablespoon lemon juice
- 1 1/2 cups (225g) fresh strawberries, hulled and sliced (or frozen, thawed)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Prepare the Graham Crust: In a medium bowl, combine graham cracker crumbs with sugar (if using). Pour in melted unsalted butter and stir until crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish, creating an even layer. Chill in the fridge for about 10 minutes.
- Make the Strawberry Topping: In a small saucepan, combine sliced strawberries, sugar, and lemon zest. Cook over medium heat, stirring occasionally, until strawberries break down and mixture thickens slightly (about 5-7 minutes). If thicker glaze is desired, add cornstarch slurry and cook for another 1-2 minutes. Remove from heat, cool to room temperature, then refrigerate for 15-30 minutes.
- Whip the Cream: In a large bowl, beat cold heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form. Set aside.
- Mix the Cheesecake Filling: Beat softened cream cheese with sugar and vanilla extract until smooth and creamy (3-4 minutes). Add lemon juice and mix briefly. Gently fold whipped cream into cream cheese mixture until fully incorporated and fluffy.
- Assemble the Cheesecake: Pour cheesecake filling over chilled graham crust and spread evenly. Spoon cooled strawberry topping over the cheesecake layer, swirling slightly for a marbled effect.
- Chill: Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Serve: Run a knife around pan edges before releasing springform. Slice with a sharp knife dipped in hot water for clean cuts. Serve chilled.
Notes
Use softened cream cheese at room temperature to avoid lumps. Chill crust well to prevent crumbling. Whip cream until stiff peaks form but avoid over-whipping. For thicker strawberry topping, use cornstarch slurry. Can be made vegan or gluten-free with substitutions. Chill cheesecake overnight for best texture and flavor melding.
Nutrition
- Serving Size: 1 slice (1/8 of chee
- Calories: 320
- Sugar: 18
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 25
- Protein: 5
Keywords: no-bake cheesecake, strawberry cheesecake, graham crust, easy dessert, quick cheesecake, no oven dessert