Why Make This Recipe
No Bake Strawberry Cheesecake is a delightful treat that combines the creamy goodness of cheesecake with the refreshing flavors of strawberries. This recipe is perfect for those hot summer days when you want something cool and delicious but don’t want to spend hours in the kitchen. It’s simple to make and requires no baking, making it a great option for even the novice cook. Plus, it’s a crowd-pleaser at gatherings, and you can enjoy it without turning on the oven!
How to Make No Bake Strawberry Cheesecake
Ingredients
- 2 1/2 cups graham crackers crumbs
- 1/2 cup salted butter, melted
- 24 ounces cream cheese, room temperature
- 1 cup heavy whipping cream, cold
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 2 cups diced strawberries
Directions
- Mix the melted butter with graham cracker crumbs in a medium-sized mixing bowl until a sandy mixture forms.
- Press the mixture into a 9-inch springform pan and set aside.
- In a large mixing bowl, whip cream cheese on medium speed with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the heavy cream and vanilla extract and whip until fully incorporated and stiff.
- Mix in the sugar and diced strawberries until evenly distributed.
- Pour the cheesecake mixture into the springform pan and place in the freezer for about 4 hours (overnight is best).
- Let sit out for 10-15 minutes before slicing and serving.
- Store leftovers in an airtight container in the refrigerator or freeze for later use.
How to Serve No Bake Strawberry Cheesecake
When it’s time to serve the No Bake Strawberry Cheesecake, remove it from the springform pan. You can slice it into wedges and garnish with extra strawberries or whipped cream if you like. This dessert is best enjoyed chilled, so keep it in the refrigerator until you’re ready to dig in.
How to Store No Bake Strawberry Cheesecake
To store the No Bake Strawberry Cheesecake, place it in an airtight container in the refrigerator. It can be kept for up to 5 days. If you want to save it for a longer period, you can freeze it. Just make sure it’s well-wrapped to prevent freezer burn. Thaw in the refrigerator before serving.
Tips to Make No Bake Strawberry Cheesecake
- Make sure your cream cheese is at room temperature for easy mixing.
- Use fresh strawberries for the best flavor, but frozen strawberries will work in a pinch. Just make sure to drain off excess liquid.
- If you want an even sweeter cheesecake, you can add a bit more sugar to taste.
- For a chocolate twist, try adding some melted chocolate to the cheesecake mixture.
Variations
You can easily customize this No Bake Strawberry Cheesecake. Try using different fruits such as blueberries, raspberries, or peaches. You can also switch up the crust by using Oreo crumbs instead of graham crackers for a chocolatey base.
FAQs
Can I make this cheesecake ahead of time?
Yes! It’s perfect for making a day in advance. Just keep it in the freezer until the day you plan to serve it.
Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may alter the texture slightly.
How long does it take to set?
The cheesecake takes about 4 hours to set in the freezer, but overnight is recommended for the best texture.
No Bake Strawberry Cheesecake
Ingredients
Crust
- 2.5 cups graham crackers crumbs
- 0.5 cups salted butter, melted
Filling
- 24 ounces cream cheese, room temperature Make sure it's at room temperature for easy mixing.
- 1 cup heavy whipping cream, cold
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar Adjust to taste for sweetness.
- 2 cups diced strawberries Use fresh strawberries for best flavor.
Instructions
Preparation
- Mix the melted butter with graham cracker crumbs in a medium-sized mixing bowl until a sandy mixture forms.
- Press the mixture into a 9-inch springform pan and set aside.
- In a large mixing bowl, whip cream cheese on medium speed with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the heavy cream and vanilla extract and whip until fully incorporated and stiff.
- Mix in the sugar and diced strawberries until evenly distributed.
- Pour the cheesecake mixture into the springform pan and place in the freezer for about 4 hours (overnight is best).
Serving
- Let sit out for 10-15 minutes before slicing and serving.
- Remove from the springform pan, slice into wedges, and garnish with extra strawberries or whipped cream if desired.