No-Bake Strawberry Cheesecake (Printable Page)
# What You Need:
→ Crust
01 -
150 g graham cracker crumbs (or digestive biscuits)
02 -
55 g unsalted butter, melted
03 -
25 g granulated sugar
→ Cheesecake Filling
04 -
450 g cream cheese, softened
05 -
120 ml heavy cream
06 -
60 g powdered sugar
07 -
1 tsp vanilla extract
08 -
Zest of ½ lemon (optional, for brightness)
→ Strawberry Topping
09 -
225 g fresh strawberries, hulled and sliced
10 -
25 g granulated sugar
11 -
2 tsp lemon juice
# How to Make It:
01 -
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.
02 -
Press the crumb mixture firmly into the bottom of jars or the base of a 9-inch (23 cm) springform pan. Chill while preparing the filling.
03 -
In a large bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla, and lemon zest (if using), mixing until creamy.
04 -
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
05 -
Spoon or pipe the cheesecake filling over the chilled crust, smoothing the tops.
06 -
Refrigerate for at least 4 hours, or until set.
07 -
In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries are soft and syrupy. Let cool completely.
08 -
Before serving, spoon the cooled strawberry topping over the cheesecake. Serve chilled.
# Helpful Tips:
01 -
For individual servings, layer in 6–8 small jars or glasses.
02 -
Substitute graham crackers with gluten-free biscuits if needed.
03 -
Top with additional fresh strawberries or mint leaves for garnish.
04 -
Cheesecake can be made one day ahead and topped with strawberries just before serving.
05 -
Pair with a glass of chilled Prosecco or Moscato.