No Bake Strawberry Cheesecake
No Bake Strawberry Cheesecake
Ingredients necessary to prepare this incredible dessert:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter
- Cream cheese
- Freshly sqeezed lemon juice
- Vanilla extract
- Heavy whipping cream
- Strawberries
- Whipped topping
The amount of ingredients and preparation details are at the bottom of the post in the recipe card.
No Bake Strawberry Cheesecake
How to make Strawberry Cheesecake?
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Strawberry Cheesecake - No Bake Recipe
This Strawberry Cheesecake is an easy cake with cream cheese and whipped cream, filled with strawberry sauce on graham cracker crust, topped with fresh, juicy strawberries and whipped topping. It's a dream cake!
Ingredients
Strawberry sauce
- 2 cups chopped strawberries
- 4 tablespoon granulated sugar
- 1/4 cup water
- 1/8 cup cornstarch
Crust
- 2 1/4 cup graham cracker crust
- 1/4 cup granulated sugar
- 1/2 cup unslated butter, melted
Cheesecake filling
- 16 ounces cream cheese, softened to room temperature
- 1/3 cup granulated sugar
- 1 tablespoon freshly sqeezed lemon juice
- 1 1/2 teaspoon vanilla extract
- 2 cups heavy whipping cream
Topping
- 2 cups chopped strawberies
- 1/8 cup granulated sugar
- 1 cup whipped topping
Instructions
To make the strawberry sauce:
1. Put strawberries and sugar in a medium-sized pan. Put water and cornstarch in a smaller bowl and stir until it combines, then transfer into a pan with strawberries and sugar and stir.
2. Heat on medium heat and stir from time to time until it starts boiling. Reduce the temperature and let it simmer until the sauce thickens and the strawberries soften, about 10 minutes.
To make the crust:
1. Line the bottom and the sides of a 9 inch springform pan with parchment paper. Set aside.
2.Combine ingredients for making crust in a medium-sized bowl. Press to the bottom and sides of a 9 inch springform pan. Leave it in the fridge to cool while you prepare the filling.
To make the cheesecake filling:
1. In a larger bowl, beat softened cream cheese and sugar on low speed, until smooth. Add vanilla and freshly squeezed lemon juice and beat until combined.
2. In a separate bowl, beat cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth. Fold in strawberry sauce.
3. Take the crust out of the fridge. Spread the filling over the crust and smooth the top. Refrigerate overnight.
To make strawberry topping:
1. Make the topping before serving, toss strawberries and sugar. Let it rest for 20 minutes or until strawberries release their juice.
2. Spread the strawberries over the cheesecake and top with whipped topping.
Notes
- Use softened, room temperature cream cheese, it will be easier to beat it smooth and without any lumps.
- Very cold heavy whipping cream is the key for getting stiff peaks.
- Do not overbeat the filling. Overbeating lets a lot of air into the filling, the cheesecake loses its smooth texture and is filled with air holes.
- Always choose ripe, firm strawberries to get the best taste.
- Make sure the cake is cooled long enough, possibly for 12 hours, so that cheesecake can set.
- Prepare strawberries for the topping before serving, so that they can stay fresh and juicy and then decorate the cake with whipped topping.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 968Total Fat: 71gSaturated Fat: 38gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 155mgSodium: 590mgCarbohydrates: 77gFiber: 2gSugar: 44gProtein: 9g