If you are a cheesecake lover then this No-Bake Cheesecake with Strawberries is for you! A melt-in-your-mouth light cream cheese filling in a crunchy graham cracker crust topped with bright red juicy strawberries. It’s a great summer dessert that is super fast to make and the beauty is that there is no need to bake it! Perfect for a hot summer day!
This dessert is fast and easy but do plan ahead before serving. The crust needs to chill 2 hours and once assembled it needs to chill an additional 4 hours, for 6 hours total. Since it’s a no-bake recipe, chilling the graham cracker crust is crucial because it will solidify it, making it easier to slice.
I sometimes skip the graham cracker crust and just fill dessert glasses with sliced strawberries and top them off with the cream cheese mixture and some more strawberries. Just as delicious and also gluten-free!
- Crust
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp. butter, melted
- Filling
- 8 ounces (226g) cream cheese, softened
- ⅓ cup sugar
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- 1½ cups whipped cream
- Topping
- 1 pound fresh strawberries, hulled and sliced
- Crust
- Mix all the ingredients in a medium bowl.
- Press the mixture into a 9-inch pie plate, it's important to really pack it down, use a flat bottomed measuring cup to help pack it down and smooth out the surface.
- Transfer in the fridge and let set for about 2 hours.
- Filling
- In a large bowl, beat cream cheese until smooth with an electric mixer.
- Gradually beat in sugar.
- Beat in sour cream and vanilla until just combined.
- In a medium bowl, beat whipped cream until stiff peaks are just about to form.
- Fold whipped cream in the cream cheese mixture until well combined.
- Scrape mixture into the pie crust.
- Top with strawberries.
- Chill in the fridge for 4 hours before serving.
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