No Bake Strawberry Cheesecake
Indulge in the luscious, creamy decadence of this No Bake Strawberry Cheesecake, a perfect dessert that combines ease and elegance. Featuring a buttery graham cracker crust and a silky, yet light, cream cheese filling folded with fresh, juicy strawberries, this no-bake wonder is a showstopper for any occasion. A drizzle of strawberry jam creates a marbled finish, while optional fresh strawberry toppings add a pop of freshness and color. With no oven required and only 30 minutes of prep time, this hassle-free cheesecake delivers bold, fruity flavors and a dreamy texture, making it an irresistible treat for summer gatherings, parties, or a delightful everyday indulgence.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 0.25 cups Granulated sugar
- 16 ounces Cream cheese, softened
- 0.75 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 0.75 cups Heavy cream
- 2 cups Fresh strawberries, diced
- 0.25 cups Strawberry jam
- 1 cup Fresh strawberries (optional, for topping)
Instructions
Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and the texture resembles wet sand.
Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to firmly press down the mixture. Place the pan in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, and continue to mix until fully combined.
In a separate bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until evenly incorporated. Be careful not to deflate the mixture.
Fold the diced strawberries into the cheesecake filling until evenly distributed.
Remove the crust from the refrigerator and spread the cheesecake filling evenly over the crust. Smooth the top with a spatula.
In a small bowl, mix the strawberry jam to loosen its texture. Drizzle it over the top of the cheesecake and use a knife or skewer to create a marbled effect.
Cover the pan with plastic wrap and refrigerate the cheesecake for at least 6 hours, or overnight, to allow it to set.
Before serving, carefully remove the springform pan ring. Top the cheesecake with additional fresh strawberries if desired. Slice and serve chilled.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 355 mg | 15% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 34.2 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 198 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
