A creamy and luscious no-bake strawberry cheesecake that combines the tanginess of cream cheese with the sweetness of fresh strawberries, all on a buttery graham cracker crust. Perfect for summer gatherings or a delightful dessert any time of the year!
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the strawberry topping:
- 2 cups fresh strawberries, sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the crust:
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- Make the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Assemble the cheesecake:
- Spread the cheesecake filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set.
- Prepare the strawberry topping:
- In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss to coat and let sit for about 15 minutes to release juices.
- Serve:
- Once the cheesecake is set, top with the strawberry mixture. Slice and serve chilled. Enjoy your delicious Strawberry Cheesecake Delight!