Description
A silky smooth no-bake cheesecake with a buttery graham cracker crust and fresh strawberry topping. Make it the night before — no oven needed and it is absolutely spectacular.
Ingredients
- Crust:
- 2 cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- Cheesecake Filling:
- 24 oz (3 blocks) full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1½ cups heavy whipping cream, cold
- Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 3 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
Instructions
- Make the crust: Stir together graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan. Use the flat bottom of a measuring cup to compact it well. Refrigerate 15–20 minutes.
- Make the filling: Beat cream cheese with a hand or stand mixer on medium speed until completely smooth and fluffy, about 2 minutes. Add powdered sugar and beat until combined. Add vanilla and lemon juice and mix well.
- Whip the cream: In a separate cold bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture in three additions — do not deflate it.
- Fill and chill: Pour the filling over the chilled crust. Smooth the top with a spatula. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight for best results.
- Make strawberry topping: Toss sliced strawberries with sugar and lemon juice. Let sit 15–30 minutes at room temperature until they release their juices and become syrupy.
- Serve: Run a thin knife around the edge of the pan before releasing the springform. Spoon the strawberry topping generously over the cheesecake just before serving.
Notes
- Room temperature cream cheese is essential. Cold cream cheese will leave lumps in the filling that cannot be beaten out.
- Chill time matters. The cheesecake must set for at least 6 hours. Overnight is best — it firms up beautifully.
- Make ahead: The cheesecake (without topping) keeps in the fridge for up to 4 days or in the freezer for 1 month.
- Topping variations: Blueberry, raspberry, or mixed berry compote all work wonderfully in place of strawberries.
Nutrition
- Array