No-Bake Strawberry Creamy Cheesecake Recipe
This no-bake strawberry creamy cheesecake is rich, smooth, and full of fresh strawberry flavor. It has a buttery biscuit crust, a creamy cheesecake filling, and a delicious strawberry topping. Since it does not require baking, it is an easy dessert that is perfect for summer, birthdays, family gatherings, or special occasions.
Ingredients
For the Crust
- 2 cups digestive biscuit or graham cracker crumbs
- ½ cup (115 g) melted unsalted butter
- 2 tablespoons sugar (optional)
For the Creamy Cheesecake Filling
- 500 g (18 oz) full-fat cream cheese, softened
- 1 cup (240 ml) cold heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup fresh strawberries, finely chopped
For the Strawberry Topping
- 2 cups fresh strawberries, sliced
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water
Optional Garnish
- Fresh strawberries
- Whipped cream
- Mint leaves
- White chocolate shavings
Step-by-Step Instructions
Step 1: Prepare the Pan
Lightly grease an 8-inch or 9-inch springform pan or line the bottom with parchment paper. This makes it easier to remove the cheesecake after it has chilled.
Step 2: Make the Crust
Place the biscuit crumbs into a large bowl. Pour the melted butter over the crumbs and add the sugar if using. Mix well until all the crumbs are evenly coated and resemble wet sand.
Step 3: Press the Crust
Transfer the crumb mixture to the prepared pan. Use the back of a spoon or the bottom of a measuring cup to press it down firmly into an even layer. A tightly packed crust will hold together better when sliced.
Step 4: Chill the Crust
Place the pan in the refrigerator for about 20–30 minutes while you prepare the filling.
Step 5: Beat the Cream Cheese
In a large bowl, beat the softened cream cheese with an electric mixer for 3–4 minutes until completely smooth and creamy.
Step 6: Add the Sugar and Flavoring
Add the powdered sugar, vanilla extract, and lemon juice. Beat until the mixture is smooth and well combined.
Step 7: Whip the Cream
In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. The whipped cream should be thick enough to hold its shape.
Step 8: Fold the Cream
Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold slowly to keep the filling light, airy, and extra creamy.
Step 9: Add the Strawberries
Fold the finely chopped fresh strawberries into the cheesecake filling. Mix gently so the strawberries are evenly distributed without crushing them.
Step 10: Fill the Pan
Remove the chilled crust from the refrigerator. Spoon the cheesecake filling onto the crust and spread it evenly with a spatula.
Step 11: Smooth the Top
Smooth the surface carefully for a neat finish. Tap the pan lightly on the counter to remove any large air pockets.
Step 12: Chill the Cheesecake
Cover the pan with plastic wrap or foil and refrigerate for at least 6–8 hours, or preferably overnight, until the cheesecake is fully set.
Strawberry Topping
Step 13
Place the sliced strawberries, sugar, and lemon juice in a small saucepan over medium heat.
Step 14
Cook for about 5–7 minutes, stirring occasionally, until the strawberries soften and release their juices.
Step 15
Mix the cornstarch with the water until smooth, then stir it into the strawberry mixture. Continue cooking for 1–2 minutes until the topping thickens.
Step 16
Remove the topping from the heat and allow it to cool completely.
Assemble the Cheesecake
Step 17
Once the cheesecake is fully chilled and set, carefully remove it from the springform pan and place it on a serving plate.
Step 18
Spread the cooled strawberry topping evenly over the cheesecake.
Step 19
Decorate with fresh strawberries, whipped cream, mint leaves, or white chocolate shavings if desired.
Step 20
Slice with a sharp knife, wiping the blade clean between cuts for neat slices. Serve chilled and enjoy the rich, creamy texture with the fresh strawberry flavor.
