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No-Bake Strawberry Cheesecake

A creamy, light-as-air no-bake cheesecake featuring a buttery graham cracker crust and a decadent, glossy fresh strawberry glaze.
Print Recipe
Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
Cheesecake Filling
  • 16 oz cream cheese softened
  • 1 cup powdered sugar sifted
  • 1.5 cups heavy whipping cream cold
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
Topping
  • 1 lb fresh strawberries sliced
  • 0.5 cup strawberry preserves

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Electric Hand Mixer
  • Rubber Spatula

Method
 

  1. Mix graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan and chill.
  2. In one bowl, whip heavy cream to stiff peaks. In another bowl, beat cream cheese and powdered sugar until smooth.
  3. Add vanilla and lemon juice to the cream cheese mixture, then gently fold in the whipped cream.
  4. Spread filling over the crust and refrigerate for at least 6 hours or overnight.
  5. Heat strawberry preserves with a splash of water, strain, and toss with fresh sliced strawberries.
  6. Top the chilled cheesecake with the glazed strawberries before serving.

Notes

For the best results, do not use 'spreadable' cream cheese from a tub; use the blocks for proper setting.