No-Bake Strawberry Cheesecake (Print Version)
Layered no-bake cheesecake with fresh strawberries, served chilled for easy elegance and refreshing flavor.
# Ingredients:
→ Crust
01 -
150 g graham cracker crumbs or digestive biscuits
02 -
55 g unsalted butter, melted
03 -
25 g granulated sugar
→ Cheesecake Filling
04 -
450 g cream cheese, softened
05 -
120 ml heavy cream
06 -
60 g powdered sugar
07 -
1 tsp vanilla extract
08 -
Zest of ½ lemon (optional)
→ Strawberry Topping
09 -
225 g fresh strawberries, hulled and sliced
10 -
25 g granulated sugar
11 -
2 tsp lemon juice
# Steps:
01 -
Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until the crumbs are evenly moistened.
02 -
Firmly press the crumb mixture into the base of jars or a 23 cm springform pan. Refrigerate while preparing the filling.
03 -
In a large bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon zest if using, and mix until creamy.
04 -
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until light and fully combined.
05 -
Spoon or pipe the cheesecake filling over the prepared crust, smoothing the surface evenly.
06 -
Refrigerate for at least 4 hours or until set.
07 -
Combine strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until the strawberries are soft and syrupy. Allow to cool completely.
08 -
Before serving, spoon the cooled strawberry topping over the chilled cheesecake. Serve cold.
# Notes:
01 -
For individual portions, layer the dessert in 6–8 small jars or glasses.
02 -
Graham crackers can be replaced with certified gluten-free cookies for a gluten-free version.
03 -
Enhance presentation with extra fresh strawberries or mint leaves as garnish.
04 -
Dessert may be prepared a day in advance and topped with strawberries just before serving.
05 -
Pairs well with chilled Prosecco or Moscato.