No-Bake Strawberry Cheesecake
A creamy, chilled cheesecake with a graham cracker crust and fresh berry topping.
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Ingredients
- 1 1/2 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 1/4 cup Granulated sugar
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 1/2 cups Heavy whipping cream, cold
- 2 cups Fresh strawberries, sliced
- 1/4 cup Strawberry jam(optional)
- 1 teaspoon Lemon juice
Instructions
- 1
Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl until the mixture resembles wet sand.
- 2
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan, then chill in the freezer for 10 minutes.
- 3
In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- 4
In a separate chilled bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- 5
Gently fold the whipped cream into the cream cheese mixture using a spatula until no streaks remain.
- 6
Spread the filling evenly over the chilled crust and smooth the top with an offset spatula.
- 7
Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set completely.
- 8
Toss sliced strawberries with lemon juice and jam, then pile them on top of the cheesecake just before serving.
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