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No-Bake Strawberry Cheesecake

This no-bake strawberry cheesecake features a creamy, tangy filling made from softened cream cheese, whipped cream, and fresh strawberries, all set atop a buttery graham cracker crust. Chilled until firm, it boasts a smooth, luscious texture with a vibrant berry topping that’s both beautiful and refreshing. Perfect for hot days or when you want a quick, impressive dessert without turning on the oven.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups Graham cracker crumbs or digestive biscuits
  • 1/3 cup melted butter to bind the crust
  • 16 oz cream cheese softened at room temperature
  • 1/2 cup powdered sugar or honey/maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream chilled
  • 2 cups fresh strawberries hulled and chopped, reserve some for topping
  • 1 teaspoon gelatin powder dissolved in 2 tbsp hot water

Equipment

  • Springform pan
  • Mixing bowl
  • Spatula
  • Food processor or zip-top bag + rolling pin
  • Knife and cutting board
  • Refrigerator

Method
 

  1. Crush the graham crackers into fine crumbs using a food processor or by sealing them in a zip-top bag and crushing with a rolling pin.
  2. Mix the crumbs with melted butter until evenly coated, then press this mixture into the bottom of a springform pan to form a firm crust. Chill in the fridge for 10 minutes to set.
  3. In a large mixing bowl, beat the softened cream cheese with a spatula or hand mixer until smooth and creamy, about 2 minutes.
  4. Add the powdered sugar and vanilla extract to the cream cheese, then mix until fully combined and smooth.
  5. In a separate bowl, whip the chilled heavy cream until soft peaks form, then gently fold it into the cream cheese mixture to create a light, fluffy filling.
  6. Hull and chop about 1 1/2 cups of strawberries, then gently fold half into the filling for bursts of berry flavor.
  7. Pour the filling over the chilled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
  8. Arrange the remaining chopped strawberries or whole berries on top of the cheesecake for a vibrant, fresh look.
  9. Dissolve the gelatin powder in hot water, then stir until fully clear and bubbly. Mix this into the remaining chopped strawberries for added stability.
  10. Refrigerate the cheesecake for at least 4 hours, preferably overnight, until the filling is set and firm to the touch.
  11. Once set, run a warm knife around the edge of the springform pan, then carefully remove the sides. Slice and serve chilled, garnished with extra strawberries if desired.

Notes

Ensure the cream cheese is softened for smooth mixing. Chilling the crust and the cheesecake thoroughly helps achieve a firm, sliceable texture. Use ripe strawberries for the best flavor and vibrant color.