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–+ servings

INCREDIBLE STRAWBERRY CHEESECAKE RECIPE

A no-bake strawberry cheesecake with a golden graham cracker crust, a light and creamy vanilla cream cheese filling packed with fresh strawberries, and a glossy cooked strawberry topping.
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Prep Time 30 minutes
CHILL TIME 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Ingredients
  

Graham Cracker Crust:

  • 2 cups graham cracker crumbs about 15 full graham cracker sheets
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter melted

Cream Cheese Filling:

  • 16 ounces full-fat block cream cheese softened to room temperature
  • 1 cup powdered sugar sifted
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy whipping cream very cold
  • 1 cup fresh strawberries hulled and small-diced

Strawberry Topping:

  • 1 pound fresh strawberries hulled and sliced
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/2 cup cold water
  • 1 tablespoon fresh lemon juice
  • 1 drop red food coloring optional

Instructions
 

  • Line a 9-inch springform pan with parchment paper and lightly grease the sides. Set aside.
  • Mix together the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom of the springform pan. Refrigerate while preparing the filling.
  • Beat the softened cream cheese on medium speed for 2 to 3 minutes until completely smooth. Add the sifted powdered sugar and vanilla extract and beat for 2 more minutes until light and fluffy.
  • In a separate cold bowl, beat the cold heavy whipping cream on high speed until stiff peaks form, about 3 to 4 minutes.
  • Gently fold the whipped cream into the cream cheese mixture in three additions using a rubber spatula. Fold in the diced fresh strawberries.
  • Spoon the filling over the chilled crust and smooth the top evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  • About 30 minutes before serving, whisk together the granulated sugar and cornstarch in a medium saucepan. Add the cold water and lemon juice and whisk until smooth. Add half of the sliced strawberries.
  • Cook over medium heat, stirring constantly, until the mixture thickens and turns glossy, about 5 to 7 minutes. Remove from heat and stir in the remaining fresh sliced strawberries. Add red food coloring if desired. Cool completely to room temperature.
  • Spoon the cooled strawberry topping over the chilled cheesecake. Run a knife around the inside edge of the springform pan and carefully release the sides. Slice and serve cold.

Notes

  • Full-fat block cream cheese is essential — do not use cream cheese sold in tubs.
  • Pull cream cheese out of the refrigerator at least 45 minutes before starting so it softens completely.
  • The strawberry topping must be fully cooled before spreading it over the chilled cheesecake to prevent the filling from softening.
  • For cleanest slices, run your knife under hot water and wipe dry between each cut.
  • Store the topping separately if making ahead; add it right before serving.