No-Bake Strawberry Cheesecake (Printable Version)
# What You Need:
→ Crust
01 -
1 ½ cups (150 g) graham cracker crumbs or digestive biscuits
02 -
¼ cup (55 g) unsalted butter, melted
03 -
2 tbsp (25 g) granulated sugar
→ Cheesecake Filling
04 -
16 oz (450 g) cream cheese, softened
05 -
½ cup (120 ml) heavy cream
06 -
½ cup (60 g) powdered sugar
07 -
1 tsp vanilla extract
08 -
Zest of ½ lemon (optional)
→ Strawberry Topping
09 -
1 ½ cups (225 g) fresh strawberries, hulled and sliced
10 -
2 tbsp (25 g) granulated sugar
11 -
2 tsp lemon juice
# Steps to Follow:
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.
# Additional Notes:
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.