Description
This Strawberry Cheesecake features a buttery, crisp graham cracker crust topped with a silky, tangy cream cheese filling and a vibrant, fresh strawberry glaze. It is an easy, no-bake dessert prepared in under 30 minutes of active effort.
Ingredients
1.5 cups Graham Cracker Crumbs
6 tablespoons Unsalted Butter (Melted)
2 tablespoons Granulated Sugar
16 ounces Full-Fat Cream Cheese (Softened)
1 cup Powdered Sugar
1.5 cups Heavy Whipping Cream (Cold)
1 teaspoon Vanilla Extract
1 tablespoon Fresh Lemon Juice
2 cups Fresh Strawberries (Sliced)
1/4 cup Strawberry Jam (Optional Glaze)
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and two tablespoons of sugar. Press this firmly into the bottom of a 9-inch springform pan and freeze for 10 minutes
- In a chilled bowl, beat the cold heavy whipping cream until stiff peaks form and set aside
- In a separate bowl, beat the softened cream cheese and powdered sugar until smooth. Add vanilla extract and lemon juice, and mix for another minute
- Gently fold the whipped cream into the cream cheese mixture. Pour the filling over the chilled crust and smooth the top
- Slice fresh strawberries. If desired, warm the strawberry jam and toss the berries in it. Arrange the strawberries on top of the cheesecake
- Refrigerate the cheesecake for at least 4 hours before serving
Notes
For a healthier version, mix Greek yogurt with cream cheese. Opt for monk fruit sweetener to reduce sugar.
Ensure cream cheese is at room temperature for a smooth texture, and the heavy cream is cold for best results.
For clean slicing, use a hot knife dipped in water.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 82mg