Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons melted butter
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream or whipped topping
- 1/2 cup fresh strawberries, pureed
- 1 cup sliced strawberries
Directions
Mix graham crumbs, sugar, and melted butter; press firmly into a springform pan.
Chill the crust for 20 minutes.
Beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in strawberry purée and whipped cream to create the filling.
Spread the filling evenly over the chilled crust.
Refrigerate for at least 4–6 hours or overnight for best results.
Garnish with sliced strawberries and whipped cream before serving.
Frequently Asked Questions
How long does this No-Bake Strawberry Cheesecake need to chill before serving?
Since this is a no-bake recipe, proper chilling is crucial for setting the filling. After assembling the crust and the cream cheese mixture, the cheesecake requires a total chilling time of at least 4 hours and 30 minutes to firm up completely.
Can I substitute the graham cracker crust ingredients in this no-bake recipe?
Yes, you can easily substitute the 1 1/2 cups of graham cracker crumbs with an equal amount of crushed vanilla wafers or shortbread cookies for a different flavor profile. Just ensure you still mix them with the 1/4 cup of sugar and 6 tablespoons of melted butter before pressing into the pan.
What is the best way to store leftovers of this no-bake cheesecake?
To maintain the best texture, store leftover slices tightly covered in the refrigerator. Because this recipe uses whipped cream or whipped topping, it is best enjoyed within 3 to 4 days for optimal freshness.
