Creamy Strawberry Cheesecake a luscious, creamy cheesecake bursting with fresh strawberry flavor, perfect for any occasion. This no-bake treat combines smooth cream cheese with vibrant strawberries for a refreshing dessert that’s easy to prepare and irresistibly delicious.
Why You’ll Love This Recipe
I love this creamy strawberry cheesecake because it’s incredibly smooth and light, yet packed with fresh, fruity flavor. The no-bake method makes it super easy to prepare, even when I don’t want to heat up the oven. Plus, the combination of a crunchy graham cracker crust with the silky cheesecake filling and juicy strawberries creates the perfect balance of textures. It’s a crowd-pleaser whether I’m hosting a gathering or simply treating myself.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar
1 cup powdered sugar
1 teaspoon vanilla extract
16 oz (450g) cream cheese, softened
1 cup heavy cream
1 1/2 cups fresh strawberries, chopped
1/4 cup strawberry jam (optional, for glaze)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for at least 30 minutes.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Fold in the chopped strawberries gently to distribute evenly.
Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
Refrigerate for at least 4 hours, preferably overnight, until the cheesecake is set.
Optional: Warm the strawberry jam slightly and drizzle over the top before serving for an extra glossy finish and enhanced strawberry flavor.
Servings and timing
This recipe makes 8 servings.
Prep time is about 20 minutes, with no actual cooking involved. The cheesecake needs at least 4 hours to chill and set properly, though I recommend letting it chill overnight for the best texture and flavor.
Variations
I like to experiment with variations to keep things interesting:
Swap strawberries for raspberries or blueberries for a different berry twist.
Add a layer of crushed nuts to the crust for extra crunch.
Mix in a tablespoon of lemon zest to the filling for a bright citrus note.
Use flavored jam such as raspberry or apricot for the glaze instead of strawberry jam.
For a vegan or dairy-free version, substitute cream cheese and heavy cream with plant-based alternatives.
Storage/reheating
I store this cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It stays fresh for up to 3-4 days. Since it’s a no-bake dessert, reheating isn’t necessary. Just take it out of the fridge about 10-15 minutes before serving to let it soften slightly for the best texture.
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FAQs
Can I make this cheesecake ahead of time?
Absolutely! In fact, it tastes better after chilling overnight, which allows the flavors to meld and the cheesecake to firm up perfectly.
Can I freeze the cheesecake?
Yes, you can freeze it for up to 1 month. Make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.
What if I don’t have a springform pan?
You can use any cake or pie pan, but it may be harder to remove the cheesecake without a springform pan. Consider lining the pan with parchment paper for easier removal.
Can I use frozen strawberries?
Fresh strawberries work best for texture and flavor, but if you only have frozen, thaw them completely and drain any excess liquid before folding them into the filling.
Is this recipe suitable for kids?
Yes, it’s a great dessert for kids since it’s sweet, creamy, and full of fresh fruit. Just be cautious with younger kids around the jam glaze if it’s warm.
Conclusion
I find this creamy strawberry cheesecake to be a perfect no-bake dessert that’s both simple to make and impressive to serve. Its fresh strawberry flavor combined with the smooth cream cheese filling always delights my family and friends. Whether it’s for a special occasion or just a sweet treat, this cheesecake never disappoints. I highly recommend giving it a try whenever I want a cool, creamy dessert that’s bursting with summer freshness.
📖 Recipe:
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Creamy Strawberry Cheesecake
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
A luscious, creamy no-bake cheesecake bursting with fresh strawberry flavor, featuring a crunchy graham cracker crust and a silky cream cheese filling.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar
16 oz (450g) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 1/2 cups fresh strawberries, chopped
1/4 cup strawberry jam (optional, for glaze)
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for at least 30 minutes.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Fold in the chopped strawberries gently to distribute evenly.
- Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, preferably overnight, until the cheesecake is set.
- Optional: Warm the strawberry jam slightly and drizzle over the top before serving for an extra glossy finish and enhanced strawberry flavor.
Notes
Use fresh strawberries for best texture and flavor; if using frozen, thaw and drain excess liquid.
Chill cheesecake overnight for best texture and flavor.
Can substitute other berries like raspberries or blueberries for variation.
For easier removal, line pan with parchment paper if not using a springform pan.
Store covered in refrigerator for up to 3-4 days.
Freeze up to 1 month, thaw overnight in refrigerator before serving.
For vegan/dairy-free, substitute cream cheese and heavy cream with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no bake)
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
