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No Bake Strawberry Cheesecake Recipe

Megan
No bake strawberry cheesecake is a rich and creamy no bake cheesecake made with a brown sugar graham cracker crust crust, topped with a creamy cheesecake layer filled with fresh strawberry puree. Top this easy to make strawberry cheesecake with lightly sweetened whipped cream and more sweet strawberries for a decadent and simply refreshing dessert.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 0 minutes
Chilling Time 8 hours
Total Time 8 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 9 inch (23 cm) springform pan
  • 1 parchment paper
  • 1 sauce pan
  • 1 food processor
  • 1 stand mixer with paddle attachment and whisk or electric hand mixer with beaters

Ingredients
  

Fresh Strawberry Sauce

  • 1 pound fresh strawberries cleaned and hulled
  • ½ cup (100 g) granulated sugar
  • 1 tablespoons (30 ml) lemon juice
  • 1 tablespoon cornstarch

No Bake Cheesecake

  • 28 graham crackers about 3 sleeves
  • ½ cup (100 g) light brown sugar
  • ½ teaspoon salt
  • ½ cup (113 g) melted unsalted butter
  • 1 cup (240 ml) cold heavy cream
  • 1½ cups (180 g) powdered sugar, divided
  • 3 8 oz. blocks cream cheese, room temperature
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract

Strawberry Cheesecake Topping

  • 1 cup (240 ml) cold heavy cream
  • 2 tablespoons (25 g) sugar
  • ½ teaspoon vanilla extract
  • 1 cup sliced or diced strawberries tossed in 1 teaspoon sugar

Instructions
 

  • Place the strawberries, cornstarch, sugar and lemon juice into a food processor. Blend the ingredients together until smooth. Pour all of the strawberry puree into a saucepan. For a seedless strawberry sauce, press the puree into the sauce pan through a mesh colander.
    Bring the puree to a boil over medium-high heat then reduce the temperature to low. Cook the strawberry mixture until it reduces down to about ½ cup strawberry sauce. Cool the reduced strawberries until room temperature. This takes at least 30 minutes. 
    1 pound fresh strawberries, ½ cup (100 g) granulated sugar, 1 tablespoons (30 ml) lemon juice, 1 tablespoon cornstarch
  • Lightly grease and line the bottom of a 9 inch springform pan. If you would like, line the sides of the springform pan as well. 
    Make the graham cracker crust by processing graham crackers, light brown sugar and salt in a food processor to mostly fine crumbs. Add the melted butter and pulse the mixture until it clumps together. Press the crust along the bottom and up the sides of a 9” springform pan.  Chill in the fridge while making the cheesecake filling. 
    28 graham crackers, ½ cup (100 g) light brown sugar, ½ teaspoon salt , ½ cup (113 g) melted unsalted butter
  • In a mixing bowl fitted with whisk attachment, whip the heavy cream and ½ cup (60 g) powdered sugar to medium-stiff peaks. Transfer the whip cream to another bowl or use another mixing bowl to prepare the cream cheese and strawberry filling. Switch to a paddle attachment.  
    1 cup (240 ml) cold heavy cream, 1½ cups (180 g) powdered sugar, divided
  • Cream the cream cheese and on low until very smooth. Scrape the bowl and repeat mixing as needed until the cheese is smooth across the button of the bowl. 
    On low, cream in the cooled (½ cup) strawberry sauce, remaining cup of powdered sugar, lemon juice and vanilla extract until smooth and well combined. Scrape sides and bottom of the bowl again. Fold in the whipped cream until smooth and well combined.
    3 8 oz. blocks cream cheese, room temperature, 2 teaspoons lemon juice, 2 teaspoons vanilla extract
  • Evenly pour and spread the entire strawberry cheesecake filling into the prepared crust. Cover the top and sides of the springform pan with plastic wrap and transfer the strawberry no bake cheesecake to the fridge to chill for at least 8 hours. 
  • When it’s time to serve the strawberry cream cheese cake make the whipped cream topping. Pour the cold heavy cream, sugar and vanilla extract into a mixing bowlfitted with the whisk attachment. Whip on low-medium speed for 4 - 7 minutes or until the whipped cream is whipped to medium- stiff peaks. Remove the cheesecake from the springform pan to a serving plate. 
    Top the strawberry cheesecake with the whipped cream and more fresh strawberries.
    1 cup (240 ml) cold heavy cream, 2 tablespoons (25 g) sugar, ½ teaspoon vanilla extract , 1 cup sliced or diced strawberries

Notes

Store: Keep this strawberry cheesecake wrapped in plastic wrap in the fridge for up to 5 days.
Keyword No Bake Strawberry Cheesecake, No Bake Strawberry Cheesecake Recipe, Strawberry Cheesecake No Bake
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