This No-Bake Strawberry Cheesecake with its layers of graham cracker crust, creamy cheesecake filling and jammy strawberry topping is delicious treat, without having to turn on the oven. 

It has a smooth and creamy almost mousse-y filling that sets up nicely in the fridge. The most important step for the cheesecake filling is to beat cold whipping cream into medium to stiff peaks and fold the whipped cream into the cream cheese filling gently. The airy whipped cream creates a delicious mousse-like consistency and firms up the filling in the fridge.

Then there’s the no-bake graham cracker crust that is thick and crunchy, even without baking. There are only 3-ingredients required: graham cracker crumbs, melted butter and brown sugar.

For the best result the cheesecake should be refrigerated for at least 6-8 hours, but overnight is better. 

The ratio of cracker crumb base to cheesecake filling and strawberry topping in this recipe is perfect!

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No-Bake Strawberry Cheesecake

Course Dessert

Ingredients

For Graham Cracker Crust

• 2 cups graham cracker crumbs
• Pinch of salt
• ¼ cup (55 g) light or dark brown sugar, packed
• ½ cup (225 g) butter, melted

For Cheesecake Filling

• 16 ounces (455 g) full-fat cream cheese
• ½ cup (100 g) granulated sugar
• 1 tbsp vanilla sugar
• 1 tsp vanilla paste
• 1 ½ cups (375 ml) heavy whipping cream

For Strawberry Topping

• 2 tbsp water
• 2 tbsp cornstarch
• 1 ½ lb (680 g) strawberries, hulled and chopped
• 1 cup (200 g) granulated sugar
• 1 tbsp lemon juice

Instructions

For Graham Cracker Crust

• Combine graham cracker crumbs with salt, brown sugar, and melted butter until incorporated.
• Press mixture evenly into a 9×13 inch baking pan lined with parchment with an overhang for easy removal. 
Chill in the fridge while you prepare the filling.

For Cheesecake Filling

• With an electric mixer, beat cream cheese for 2 minutes until smooth.
Add sugar, vanilla sugar and vanilla and beat for another 2-3 minutes until light, smooth, and creamy. Scrape down the bowl once or twice to make sure all lumps are incorporated.
• In a separate bowl using a hand mixer, beat heavy whipping cream to medium peaks.
Gently fold whipping cream into the cream cheese mixture in 2 additions, mixing only until filling is smooth.

• Spread filling over the crust and chill in the fridge while you prepare the topping.

For Strawberry Topping

• Combine water and cornstarch together to make a slurry and add to a medium saucepan. 

• Add sugar and strawberries and set over medium high heat. Bring to a boil and then simmer for about 10 minutes. During this time the strawberries will release their juices and then thicken slightly. 
Stir in lemon juice.
• Allow to cool. 
Using a slotted spoon, scoop strawberries out of the saucepan and spoon on top of the cheesecake in an even layer. Whatever liquid is leftover once you've removed all the strawberries, can be used over ice cream or pancakes.
• 
Chill the cheesecake in the fridge completely until it's set up, 6-8 hours or overnight.
To slice, use the edges of the parchment to lift the cheesecake out of the pan and transfer to a cutting board. Use a sharp knife, wiping it clean in between slices.
Cheesecake bars should be stored in the fridge. Recipe inspired by Completely Delicious.