Go Back
–+ servings
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. I love preparing no bake dessert recipes, it takes less time to make them and I don’t have to turn the oven on - perfect for warm days. 

Strawberry Cheesecake - No Bake Recipe

by Dragana Raosavljev
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!
No ratings yet
Print Recipe Rate this Recipe Pin Recipe
Prep Time 45 minutes
Chill Time 12 hours
Total Time 12 hours 45 minutes
Course Cheesecake and Pie
Cuisine American
Servings 8
Calories 968

Ingredients
  

Strawberry sauce

  • 2 cups chopped strawberries
  • 4 tablespoon granulated sugar
  • ¼ cup water
  • ⅛ cup cornstarch

Crust

  • 2 ¼ cup graham cracker crust
  • ¼ cup granulated sugar
  • ½ cup unslated butter melted

Cheesecake filling

  • 16 ounces cream cheese softened to room temperature

Instructions
 

TO MAKE STRAWBERRY SAUCE

  • 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.
  • 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

  • Line the bottom and the sides of a 9 inch springform pan with parchment paper. Set aside.
  • 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 CHEESECAKE FILLING

    • 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.
    • 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.
    • Step 3. Make the cheesecake filling and combine it with strawberry sauce.
    • Take the crust out of the fridge. Spread the filling over the crust and smooth the top. Refrigerate overnight.
    • Step 4. Spread the filling over the crust and let it cool.

    TO MAKE STRAWBERRY TOPPING

    • Make the topping before serving, toss strawberries and sugar. Let it rest for 20 minutes or until strawberries release their juice.
    • Spread the strawberries over the cheesecake and top with whipped topping.
    • Step 5. Prepare strawberries for the topping and spread over the cheesecake, then top with whipped cream.

    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

    Serving: 1gCalories: 968kcalCarbohydrates: 77gProtein: 9gFat: 71gSaturated Fat: 38gPolyunsaturated Fat: 28gTrans Fat: 1gCholesterol: 155mgSodium: 590mgFiber: 2gSugar: 44g
    Tried this recipe?Please consider Leaving a Review!
    QR Code linking back to recipe