Description
Indulge in the delightful flavors of fresh strawberries and creamy cheesecake with this easy no-bake strawberry cheesecake recipe. Perfect for a quick and impressive dessert!
Ingredients
Scale
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 ½ cups heavy whipping cream
Strawberry Topping:
- 1 lb fresh strawberries, hulled and sliced
- ¼ cup strawberry jam
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture until fully incorporated.
- Assemble the Cheesecake: Spread filling evenly over the chilled crust and smooth the top.
- Add the Strawberry Topping: In a small saucepan over low heat, warm strawberry jam until just loosened. Toss sliced strawberries with the warmed jam, then arrange evenly over the cheesecake.
- Chill and Serve: Refrigerate at least 4 hours, or overnight, before slicing and serving.
Notes
- For a lighter version, use reduced-fat cream cheese and whipped topping instead of heavy cream.
- This cheesecake can be made a day ahead for best flavor and texture.
- For extra strawberry flavor, add a layer of sliced strawberries between the crust and filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25 g
- Sodium: 280 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
