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Easy Strawberry Cheesecake Recipe

Easy Strawberry Cheesecake

iamwinfred
This easy strawberry cheesecake is a no-bake showstopper that combines a buttery graham cracker crust, a silky smooth cream cheese filling, and a gorgeous fresh strawberry topping. It comes together with simple, everyday ingredients and zero oven time, making it the perfect make-ahead dessert for parties, holidays, or any time you want something impressive without the fuss.
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Prep Time 30 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 380 kcal

Equipment

  • 9-inch springform pan Non-stick with leak-proof seal recommended
  • Hand mixer or stand mixer Stand mixer fitted with paddle attachment works best
  • Large mixing bowls You will need at least 2 separate bowls
  • Rubber spatula For folding and scraping the bowl
  • Fine mesh sieve or sifter For sifting the powdered sugar
  • Small saucepan For cooking the strawberry topping
  • Measuring cups and spoons
  • Parchment paper For lining the bottom of the springform pan
  • Offset spatula For smoothing the filling; back of a large spoon works too

Ingredients
  

For the Graham Cracker Crust

  • 2 cups graham cracker crumbs 200g; about 14 full graham cracker sheets, crushed fine
  • 1/3 cup granulated sugar 75g
  • 1/2 cup unsalted butter 113g; melted

For the Cream Cheese Filling

  • 16 oz full-fat cream cheese 450g; softened to room temperature — this step is critical
  • 1 cup powdered sugar 120g; sifted
  • 1 tsp pure vanilla extract
  • 1 cup heavy whipping cream 240ml; must be cold straight from the refrigerator
  • 2 tbsp fresh lemon juice From about 1 lemon

For the Strawberry Topping

  • 1 lb fresh strawberries 450g; hulled and sliced — divided (half for cooking, half for fresh garnish)
  • 3 tbsp granulated sugar For the topping sauce
  • 1 tbsp cornstarch For thickening the topping sauce
  • 2 tbsp water Mixed with cornstarch to form a slurry
  • 1 tsp lemon juice For the topping sauce

Instructions
 

  • Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Set aside on a flat surface.
  • Mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand, then press it firmly and evenly into the bottom of the prepared pan and about 1 inch up the sides. Refrigerate for at least 15 minutes.
  • Beat the softened cream cheese with a hand or stand mixer on medium speed for 2 to 3 minutes until completely smooth and fluffy, scraping down the sides as needed.
  • Sift the powdered sugar into the cream cheese, then add the vanilla extract and 2 tablespoons of lemon juice. Beat on medium-low until fully combined and silky smooth, about 1 minute.
  • In a separate clean bowl, beat the cold heavy cream on medium-high speed until stiff peaks form, about 3 to 4 minutes. Stop as soon as peaks hold firm — do not over-whip.
  • Gently fold the whipped cream into the cream cheese mixture in two to three additions using a rubber spatula, using slow sweeping motions until no white streaks remain. Do not stir vigorously.
  • Pour the filling over the chilled crust and use an offset spatula to spread it into an even, smooth layer. Tap the pan gently on the counter to release any air bubbles.
  • Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for the firmest, cleanest slices.
  • Cook half the strawberries with the sugar and 1 teaspoon lemon juice over medium heat for 4 to 5 minutes, then stir in the cornstarch-water slurry and cook 1 to 2 minutes more until thick and glossy. Cool completely, then stir in the remaining fresh strawberries.
  • Run a thin knife around the inside edge of the pan, remove the springform ring, spoon the cooled strawberry topping over the cheesecake, and slice with a hot, dry knife for the cleanest cuts.

Notes

  • Room temperature cream cheese is essential. Cold cream cheese will result in a lumpy filling that no amount of mixing can fix. Leave it out for at least 1 hour before starting.
  • Always sift the powdered sugar. Unsifted sugar can leave small lumps in the filling. It takes 30 seconds and makes a noticeable difference.
  • Whip cream to stiff peaks. Under-whipped cream won't provide enough structure for the filling to hold its shape when sliced. Look for peaks that stand up straight without drooping.
  • Chill overnight if possible. Four hours is the minimum, but an overnight chill gives you a firmer cheesecake that slices cleanly and holds its shape beautifully at the table.
  • Let the strawberry sauce cool completely before topping the cheesecake. Warm sauce will soften the filling and cause it to lose its shape.
  • Frozen strawberries work for the cooked sauce but use fresh strawberries for the garnish layer on top for best appearance and texture.
  • Make it gluten-free by using certified gluten-free graham crackers or an almond flour-based cookie for the crust.
  • Storage: Cover and refrigerate for up to 5 days. Store the strawberry topping separately for best results and add just before serving.
  • Freezer-friendly: Freeze the plain cheesecake (without topping) wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
  • For clean slices, run a sharp knife under hot water and dry it completely before each cut, wiping the blade between every slice.

Nutrition

Serving: 1SliceCalories: 380kcalCarbohydrates: 34gProtein: 5gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 240mgPotassium: 130mgFiber: 1gSugar: 24gVitamin A: 18IUVitamin C: 22mgCalcium: 8mgIron: 4mg
Keyword cream cheese dessert, easy strawberry cheesecake recipe, no bake cheesecake, No Bake Dessert, strawberry cheesecake
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