Looking for a show-stopping dessert that’s creamy, sweet, and totally effortless? This no-bake cheesecake is your new best friend-especially when fresh strawberries are in season. With a buttery graham cracker crust, velvety strawberry-infused filling, and a irresistible crunchy topping, this strawberry cheesecake delivers restaurant-quality flavor without turning on your oven.
Ingredients (Serves 10–12)
For the Crust:
1 ½ cups (150g) graham cracker crumbs (or gluten-free alternative)
⅓ cup (75g) unsalted butter, melted
2 tbsp granulated sugar
For the Filling:
16 oz (450g) of room-temperature softened full-fat cream cheese
1 cup (240ml) heavy whipping cream, chilled
¾ cup (180g) powdered sugar
1 tsp pure vanilla extract
1 cup (150g) fresh strawberries, hulled and pureed (reserve ¼ cup for topping)
1 tbsp lemon juice (brightens the flavor!)
For the Crunchy Topping:
½ cup (50g) crushed granola (choose your favorite — honey-nut works great!)
¼ cup (30g) sliced almonds, lightly toasted
¼ cup (40g) chopped fresh strawberries
1 tbsp strawberry jam (optional, for glaze)
Method :
1- Prepare the Crust :
Graham cracker crumbs, melted butter, and sugar should all be combined in a medium basin. Stir until evenly moistened. Press firmly into the bottom of a 9-inch springform pan or pie dish. Use the bottom of a glass to pack it tightly. Chill in the fridge for 15 minutes while you prepare the filling.
2- Make the Strawberry Cheesecake Filling :
Using an electric mixer, beat the softened cream cheese in a large mixing basin until smooth and creamy, about two minutes. Beat in the vanilla and powdered sugar until well blended.
Beat the cooled heavy cream until soft peaks form in a another bowl. Gently fold into the cream cheese mixture.
Now, puree 1 cup of fresh strawberries in a blender or food processor until smooth. Strain through a fine-mesh sieve to remove seeds (optional, for silky texture). Fold the strawberry puree and lemon juice into the cheesecake mixture until fully blended and pink-hued.
Pour the filling over the chilled crust. Smooth the top with a spatula.
3- Add the Crunchy Topping :
Sprinkle the crushed granola and toasted almonds evenly over the top of the cheesecake. Arrange the reserved ¼ cup chopped strawberries on top for a fresh, colorful finish.
For extra shine and stickiness, warm the strawberry jam in a small saucepan over low heat for 30 seconds, then brush lightly over the strawberries. This seals in freshness and adds a glossy finish.
4- Chill & Set :
Place plastic wrap over the pan and place it in the refrigerator for at least six hours, or better yet, overnight. This ensures the filling sets perfectly-don’t skip this step!
5- Serve & Enjoy
When ready to serve, run a knife around the edge of the pan, release the springform clasp, and slice with a warm knife for clean cuts. Each bite delivers creamy no-bake cheesecake bliss, bursting with sweet strawberry flavor and a delightful crunchy topping that makes this strawberry cheesecake unforgettable.