This No Bake Strawberry Cheesecake is a fan favorite with a graham cracker crust, a smooth and tangy filling, and the most delicious strawberry topping everrrrrr. And there’s no baking involved!
I know it’s controversial, but I don’t really care for cheesecake. Shhhh…it’s true. My husband is the big cheesecake eater in the house. But this cheesecake? It’s different.
Strawberry Cheesecake
The filling for this no bake strawberry cheesecake is what you’d want in any cheesecake — a creamy and slightly tangy flavor — all over a buttery graham cracker crust.
My favorite part though is the topping. I could eat the strawberry topping by the spoonful. It’s that good. I highly recommend cutting the slices of cheesecake first before putting the topping on. It’s not only neater but you can get a higher topping-to-everything-else ratio this way.
Another favorite part? It requires zero baking — so forget the hot water bath or turning on the oven in the first place. This is a perfect summertime dessert.
Start with the Freshest Berries
You know the kind of strawberries that are so fresh that they’re actually red all the way through? That kind! The fresher the berries, the more delicious this cheesecake will be!
Ingredients You’ll Need
- strawberries — the fresher, the better (try to get freshly picked berries if possible, the ones that are completely red on the inside)
- sugar
- graham crackers
- unsalted butter
- cream cheese
- sour cream
- heavy whipping cream
- lemon juice
- salt
- cornstarch
How to Make No Bake Strawberry Cheesecake
First, make the crust.
Start by making the graham cracker crust. Place graham crackers and sugar in the bowl of a food processor. Pulse for a few seconds until completely crumbly. Add unsalted butter and process a few more seconds until the mixture feels sandy.
Spread graham cracker crust onto the bottom and 1″ up the sides of a springform pan. Use a glass to pack the graham cracker crust down. Place in the freezer for about 15-20 minutes.
Next, make the filling.
Meanwhile, in a stand mixer with paddle attachment, mix cream cheese, sugar, and lemon juice until light and fluffy (about 3 minutes). Add in sour cream and mix until just combined. Place bowl aside.
In another bowl, beat whipping cream until still peaks form. Gently fold in whipping cream into cream cheese mixture with a spatula until combined. This will add some extra fluffiness and creaminess to the cheesecake.
Pour filling into graham cracker crust and smooth out the top. Place in the refrigerator to cool for 5-6 hours or overnight.
Last, make the topping.
In a food processor, process strawberries and cornstarch until well blended. Transfer mixture to a medium sauce pan and add sugar and salt.
Cook sauce on medium heat for 10 minutes or until strawberry mixture thickens. Remove from heat and let cool. Add the remaining chopped strawberries and store topping in an airtight container in the refrigerator until you’re ready to eat the cheesecake. Pour topping all over each of the cheesecake slices just before serving.
It’s truly heavenly.
More Strawberry Recipes
- Small Batch Strawberry Jam (Without Pectin)
- Strawberry Caprese Salad with Creamy Balsamic Dressing
- Brownie Pizza Cake with Whipped Cream and Fresh Berries
- Rustic Whole Wheat Strawberry Galette
- Homemade Strawberry Cake
- Strawberry Basil Ice Cream
- Strawberry Crisp
xox,
kathryn
As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!
No Bake Strawberry Cheesecake
Ingredients
For the graham cracker crust
- 22 whole graham crackers, broken up
- 1 Tablespoon granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
For the filling:
- 24 oz. cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 2 Tablespoons lemon juice
- 1/4 cup sour cream
- 1 cup heavy whipping cream
For the topping:
- 2 cups chopped strawberries
- 1 Tablespoon corn starch
- 1/2 cup sugar
- 1 Tablespoon lemon juice
- 1/8 teaspoon salt
- 1 cup chopped strawberries (for the very end)
Instructions
- Combine graham crackers and sugar in a food processor. Pulse until graham crackers turn into crumbs. Add melted butter and pulse until mixture feels sandy. (You can also do this by hand by placing in a plastic bag and mashing with something heavy). Pour crumbs into an 8" or 9" springform pan and press crumbs onto the bottom and 1" up the sides of the pan. Place in freezer for about 20 minutes.
- Meanwhile, in a stand mixer with paddle attachment, mix cream cheese, sugar, and lemon juice until light and fluffy (about 3 minutes). Add in sour cream and mix until just combined. Place bowl aside.
- In another bowl, beat whipping cream until still peaks form. Gently fold whipping cream into cream cheese mixture with a spatula until combined. Pour filling into graham cracker crust and smooth out the top. Place in the refrigerator to cool for 5-6 hours or overnight.
- Make the topping: In a food processor, process strawberries and cornstarch until well blended. Transfer to a medium sauce pan and add sugar and salt.
- Cook sauce on medium for about 10 minutes or until strawberry mixture thickens. Remove from heat and let cool. Add the remaining chopped strawberries. Store topping in an airtight container until ready to eat the cheesecake. Pour topping all over the cheesecake slices before serving.
Notes
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