Description
A classic no-bake cheesecake with a buttery graham cracker crust, creamy filling, and a sweet and tangy homemade strawberry topping.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- 5 tablespoons (70g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- Pinch of salt
- 24 ounces (680g) cream cheese, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice (optional)
- 1 ½ cups heavy cream, cold
- 1 pound fresh strawberries, hulled and sliced
- ¼ cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Prepare the Graham Cracker Crust:
- Crush the graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin.
- In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Chill in the refrigerator for at least 30 minutes (or freeze for 15 minutes).
- Make the No-Bake Cheesecake Filling:
- Beat the softened cream cheese until smooth and creamy.
- Gradually add sugar, beating until combined. Scrape down the sides of the bowl.
- Add vanilla extract and lemon juice (if using), and beat until incorporated.
- In a separate bowl, beat cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in two or three additions.
- Pour the filling over the chilled crust and spread evenly.
- Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- Prepare the Strawberry Topping:
- Hull and slice the strawberries.
- In a saucepan, combine strawberries and sugar.
- Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture simmers (5-7 minutes).
- Stir in lemon juice.
- Whisk together cornstarch and water to create a slurry.
- Pour the slurry into the simmering strawberry mixture and stir constantly until the sauce thickens (1-2 minutes).
- Remove from heat and let the topping cool completely.
- Assemble the Cheesecake:
- Carefully remove the cheesecake from the springform pan.
- Spoon the cooled strawberry topping over the top of the cheesecake, spreading evenly.
- Slice and serve. Garnish with extra strawberries or whipped cream, if desired.
Notes
- Room Temperature Cream Cheese: Use completely softened cream cheese for a smooth filling.
- Cold Heavy Cream: Use very cold heavy cream for proper whipping. Chill bowl and beaters for best results.
- Don’t Overmix: Overmixing can result in a dense filling.
- Chill Time: Chill the cheesecake for at least 6 hours, or preferably overnight, for best results.
- Strawberry Variation: Adjust the sugar in the topping to your liking. Add cinnamon or balsamic vinegar for a more complex flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes