No-Bake Strawberry Cheesecake
A light and airy chilled dessert topped with a fresh strawberry glaze, perfect for summer.
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Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1.5 cups Heavy whipping cream, chilled
- 2 cups Fresh strawberries, sliced
- 0.25 cup Granulated sugar
- 1 teaspoon Lemon juice
- 1 teaspoon Cornstarch(optional)
Instructions
- 1
Mix graham cracker crumbs and melted butter in a bowl until combined, then press firmly into the bottom of a 9-inch springform pan.
- 2
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- 3
In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- 4
Gently fold the whipped cream into the cream cheese mixture until no streaks remain, being careful not to deflate the air.
- 5
Spread the cheesecake filling evenly over the prepared crust and smooth the top with a spatula.
- 6
Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set completely.
- 7
To make the glaze, simmer 1 cup of strawberries with granulated sugar and lemon juice in a small saucepan for 5 minutes; blend and strain if desired.
- 8
Top the chilled cheesecake with remaining fresh strawberry slices and drizzle the cooled glaze over the top before serving.
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