No-Bake Strawberry Cheesecake
Creamy, luscious, and packed with bright, juicy strawberries, this no-bake strawberry cheesecake is a summer showstopper that’s surprisingly simple to make.
Servings: 8 servings
Equipment
- Mixing Bowl
- 9-inch pie pan
- Small saucepan
- Rubber Spatula
- Hand Mixer
Ingredients
Crust
- 1.5 cups Graham cracker crumbs
- 0.25 cups Brown sugar
- 6 tablespoons Unsalted butter, melted
Filling
- 12 ounces Cream cheese, softened At room temperature
- 0.33 cups Sour cream
- 1 teaspoon Vanilla extract
- 0.75 cups Powdered sugar
- 2 cups Cool Whip, thawed
Topping
- 1 pound Fresh strawberries, washed, hulled, and halved
- 0.67 cups Granulated sugar
- 2 tablespoons Cornstarch
- 1 cup Water
- 3 ounces Strawberry jello gelatin Remove 1 tablespoon of powder as directed
- 2 tablespoons Corn syrup
Instructions
- Make the crust: In a medium bowl, combine graham cracker crumbs and brown sugar. Stir in melted butter until the mixture resembles damp sand. Dump the crumbs into a 9-inch pie pan. Use your fingers or the bottom of a flat glass to press crumbs firmly and evenly across the bottom and up the sides of the pan. Place the crust in the refrigerator to chill for 20 minutes.
- Prepare the filling: In a large mixing bowl, add softened cream cheese, sour cream, vanilla extract, and powdered sugar. Use a hand mixer on high to beat until smooth and lump-free, about 1 minute. Scrape down the bowl to ensure everything is evenly mixed.
- Fold in whipped topping: Gently fold 2 cups of Cool Whip into the cream cheese mixture using a rubber spatula. Fold just until no streaks remain — you want to keep the mixture light and airy.
- Chill the filling: Evenly spread the cheesecake filling into the chilled crust. Smooth the top with an offset spatula or the back of a spoon. Return the pan to the refrigerator for 1 hour while you make the strawberry topping.
- Prepare strawberries: Wash, hull, and dry the strawberries on paper towels. Cut larger berries in half so pieces are uniform for topping.
- Make the glaze: In a small saucepan, whisk together granulated sugar, cornstarch, and water. Cook over medium heat, stirring frequently, and bring to a boil. As soon as it boils, remove from heat. Whisk in the strawberry jello packet (after removing 1 tablespoon from the packet) and 2 tablespoons corn syrup. Stir until the gelatin dissolves. Let the glaze sit and cool while stirring occasionally until it thickens and reaches room temperature, about 45–60 minutes.
- Assemble the cheesecake: Arrange the hulled and dried strawberries cut-side down on top of the cheesecake filling in a single layer. Spoon the cooled strawberry glaze evenly over the strawberries. Return the cheesecake to the refrigerator for about 1 hour to let the glaze set. Serve slices with the remaining whipped topping if desired.
Notes
Use room temperature cream cheese for a smooth blend. Adjust sweetness based on the tartness of strawberries. Make ahead for best results.