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Summer's No-Bake Strawberry Cheesecake

This no-bake strawberry cheesecake combines a crunchy graham cracker crust with a creamy, tangy filling infused with fresh strawberries. Assembled and chilled without oven heat, it offers a light yet luscious texture with vibrant berry flavor visible in every slice. Perfect for hot days or last-minute gatherings, it’s a simple, refreshing dessert that feels like a sweet summer breeze.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Graham crackers for crust
  • 50 g Melted butter to bind the crust
  • 300 g Cream cheese full-fat, softened
  • 1/2 cup Powdered sugar for sweetness
  • 1 teaspoon Lemon juice brightens flavor
  • 1 teaspoon Vanilla extract optional
  • 1 cup Whipped cream or coconut cream for lightness
  • 250 g Strawberries ripe and juicy
  • optional Fresh strawberries, mint leaves, honey for topping

Equipment

  • Springform pan
  • Food processor or zip-top bag
  • Mixing bowl
  • Spatula
  • Sharp knife

Method
 

  1. Place the graham crackers in a food processor or seal them in a zip-top bag, then crush until fine crumbs form. Pour the crumbs into a bowl and stir in the melted butter until evenly coated. Press this mixture firmly into the bottom of a springform pan, creating an even crust. Chill in the fridge for about 15 minutes to set.
  2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Add the powdered sugar, lemon juice, and vanilla extract, then mix until well combined and slightly fluffy.
  3. Gently fold in the whipped cream or coconut cream into the cream cheese mixture, using a spatula, until fully incorporated and lightened in texture.
  4. Rinse and hull the strawberries, then slice them thinly. Arrange the sliced strawberries over the chilled crust, pressing slightly into the filling for good adhesion.
  5. Pour the creamy filling over the strawberries, smoothing the top with a spatula so it’s even and inviting. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set and firm.
  6. Before serving, garnish the top with a few whole strawberries, mint leaves, or a drizzle of honey for an extra touch of freshness and color. Use a sharp knife warmed under hot water to slice the cheesecake cleanly, wiping the blade between cuts. Serve chilled and enjoy this bright, creamy dessert.

Notes

Keep the cheesecake refrigerated until ready to serve. For a dairy-free version, substitute coconut cream and vegan cream cheese. For a gluten-free crust, replace graham crackers with crushed gluten-free cookies or nuts.