No Bake Strawberry Cheesecake
Easy No Bake Strawberry Cheesecake is light, fluffy and loaded with fresh strawberries. It's the perfect summer dessert or whenever you are craving cheesecake.
Prep Time10 minutes mins
Cook Time10 minutes mins
Refrigeration Time6 hours hrs
Course: Dessert
Cuisine: American
Servings: 8
Calories: 487kcal
Graham Cracker Crust***
- 1 ½ cups crushed graham cracker crumbs
- 8 Tablespoons melted butter
- ¼ cup brown sugar packed
Strawberry Cheesecake Filling
- ¼ cup sour cream
- 1 pound strawberries rinsed & hulled
- ¾ cup cold heavy cream
- 2 packages 8 ounces each full-fat cream cheese, softened to room temperature
- 1 cup confectioners sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon cornstarch
Preheat the oven to 350 degrees Fahrenheit.
In a bowl combine the graham cracker crumbs, melted butter and brown sugar with a fork until well combined.
Press graham cracker mixture into the bottom and 1 ½ inches up the sides of a 9 inch pie plate.
Place the graham cracker crust in a preheated oven for 10 minutes at 350 degrees Fahrenheit. Remove from the oven and let it cool.
While the crust is cooling, wash and chop strawberries. Then puree in a blender or food process until smooth. Strain strawberries through a fine mesh strainer to remove seeds.
In a small bowl whisk together strawberry puree, powdered sugar and cornstarch until smooth. Place in a medium saucepan and cook over medium heat until very thick. Set aside to cool slightly.
In a large bowl beat cream cheese and sour cream with an electric mixer on high speed until smooth.
Add heavy whipping cream and pure vanilla to the bowl and beat until smooth and fluffy. Add strawberry sauce and beat on medium-high speed until smooth and fluffy.
Spread strawberry cheesecake filling into prepared crust and refrigerate at least 6-8 hours or overnight until thoroughly chilled and set.
Garnish with whipped cream and chopped strawberries as desired.
***A premade graham cracker crust can also be used.
Storage Tips
FRIDGE: Cover the cheesecake in plastic wrap, or place the leftover servings in an airtight container. Store the homemade no bake cheesecake in the refrigerator for up to 4 days.
FREEZER: If you are storing a whole cheesecake, wrap it very well in plastic wrap before freezing it. If you’ve got a few servings left, wrap each slice in plastic wrap individually. Freeze like this for up to 3 months. Allow to fully thaw before serving!
Calories: 487kcal | Carbohydrates: 65g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 534mg | Potassium: 238mg | Fiber: 3g | Sugar: 30g | Vitamin A: 1580IU | Vitamin C: 34mg | Calcium: 64mg | Iron: 1mg