This No Bake Strawberry Cheesecake is a fan favorite with a graham cracker crust, smooth and tangy filling, and the most delicious strawberry topping everrrrrr.
Keyword: no bake desserts, strawberry cheesecake, summer dessert
For the graham cracker crust
22whole graham crackers, broken up
½cup(1 stick) unsalted butter, melted
For the filling:
24oz. cream cheese, softened to room temperature
1cupheavy whipping cream
For the topping:
1cupchopped strawberries (for the very end)
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.
This cheesecake is great to make the night before you want to eat it!Store leftovers in the refrigerator with plastic wrap over it. The strawberry cheesecake will stay fresh for 4-5 days!