No Bake Strawberry Cheesecake

Enjoy the light and refreshing flavors of our No Bake Strawberry Cheesecake! This easy and delicious dessert is perfect for any occasion, featuring a creamy filling topped with delightful strawberries. It’s a fantastic way to showcase seasonal fruit while keeping things simple and indulgent.

Ingredients

For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted

For the cheesecake filling:
4 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream

For the strawberry topping:
2 cups fresh strawberries, hulled and sliced
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch

Directions

1. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
2. In a large bowl, beat the cream cheese and powdered sugar until smooth. Add the vanilla extract and mix well.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Spread the cheesecake filling evenly over the chilled crust.
5. In a small saucepan, combine the strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture thickens and the strawberries soften, about 5-7 minutes. Allow to cool slightly.
6. Pour the strawberry topping over the cheesecake filling. Refrigerate for at least 4 hours or overnight before serving.

Servings and Timing

Servings: 12 slices
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes (plus chilling time)

Variations

• Substitute strawberries with other fruits like blueberries, raspberries, or peaches for a different flavor.
• Add a layer of chocolate ganache between the crust and filling for a rich twist.
• Use graham cracker alternatives, like crushed cookies or nuts, for a gluten-free option.

Storage/Reheating

Store any leftover cheesecake in the refrigerator, covered, for up to 5 days. It is best enjoyed cold and does not need reheating. If you wish to freeze it, wrap individual slices tightly in plastic wrap and store them in an airtight container for up to 2 months. Thaw in the refrigerator before serving.

10 FAQs

1. Can I make this cheesecake in advance?
   Yes, this cheesecake can be made a day ahead, allowing the flavors to meld beautifully.
2. What can I use instead of graham crackers for the crust?
   You can use crushed digestive biscuits, vanilla wafers, or even ground nuts for a gluten-free option.
3. How do I know when the heavy cream is whipped enough?
   Whip until stiff peaks form; the cream should hold its shape when you lift the whisk.
4. Can I use frozen strawberries for the topping?
   Yes, but be sure to thaw and drain any excess liquid before cooking them.
5. What can I do if my cheesecake filling is too thick?
   If the filling is too thick, you can add a tablespoon of milk to loosen it up.
6. Can I substitute cream cheese with Greek yogurt?
   While you can use Greek yogurt, it will change the flavor and texture, making it less creamy.
7. How should I serve the cheesecake?
   It’s best served chilled, and you can garnish with extra strawberries or whipped cream if desired.
8. Can I add a gelatin layer to the topping?
   Yes, adding gelatin will help the topping set more firmly if you prefer that texture.
9. What if I don’t have a springform pan?
   You can use a regular pie dish, though it may be more challenging to remove the cheesecake.
10. How long will the cheesecake last in the fridge?
    It will stay fresh for about 5 days when stored properly.

Conclusion

The No Bake Strawberry Cheesecake is the perfect treat for those warm days when you crave something light yet indulgent. With its creamy texture and fresh strawberry topping, this dessert is not only easy to make but also a crowd-pleaser. Enjoy making and sharing this delightful cheesecake with friends and family!

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