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Creamy Strawberry Cheesecake a luscious, creamy cheesecake bursting with fresh strawberry flavor, perfect for any occasion. This No-Bake Dessert combines smooth cream cheese with vibrant strawberries for a refreshing dessert that’s easy to prepare and irresistibly delicious.

Why You’ll Love Creamy Strawberry Cheesecake

Creamy Strawberry Cheesecake is a standout No-Bake Dessert:

Silky Texture: Smooth cream cheese filling with juicy strawberries.
No Oven Needed: Quick prep without baking, ideal for warm days.
Crowd-Pleaser: Perfect for parties or personal indulgence.
Balanced Flavors: Crunchy crust meets creamy, fruity filling.
I whip up this No-Bake Dessert for gatherings, and it’s always a hit!

Ingredients for Creamy Strawberry Cheesecake

Here’s what you’ll need for Creamy Strawberry Cheesecake (serves 8):

Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 ½ cups fresh strawberries, chopped
Glaze (Optional):
- ¼ cup strawberry jam

Ingredient Tips:

Cream Cheese: Full-fat, softened for smooth blending; avoid low-fat for best texture.
Strawberries: Fresh for vibrant flavor; rinse and pat dry before chopping.
Graham Crackers: Crush finely for a sturdy crust; use a food processor for ease.
Heavy Cream: Cold cream whips better for fluffy filling.
Jam: Optional for glossy finish; choose seedless for smoothness.

Directions for Creamy Strawberry Cheesecake

Let’s create this delightful Creamy Strawberry Cheesecake!

Prepare Crust

In a medium bowl, I mix 2 cups graham cracker crumbs, ½ cup melted butter, and ¼ cup granulated sugar until combined. I press the mixture firmly into a 9-inch springform pan to form an even crust, then chill in the refrigerator for 30 minutes.

Make Filling Base

In a large bowl, I beat 16 oz softened cream cheese until smooth, gradually adding 1 cup powdered sugar and 1 tsp vanilla extract, mixing until fully combined.

Whip Cream

In a separate bowl, I whip 1 cup heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture for a light, fluffy texture.

Add Strawberries

I fold in 1 ½ cups chopped strawberries gently to distribute them evenly throughout the filling.

Assemble Cheesecake

I pour the filling over the chilled crust, smoothing the top with a spatula, and refrigerate for at least 4 hours, preferably overnight, to set.

Add Glaze (Optional)

If using, I warm ¼ cup strawberry jam slightly and drizzle it over the set cheesecake for a glossy, flavorful finish before serving.

Nutrition

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: ~4 hours 20 minutes
Servings: 8
Calories: ~450 kcal per serving
Macros per Serving: 40g carbs, 5g protein, 30g fat, 1g fiber

Variations for Creamy Strawberry Cheesecake

Try these twists on Creamy Strawberry Cheesecake:

Berry Swap: Use raspberries or blueberries for a different No-Bake Dessert flavor.
Nutty Crust: Add ¼ cup crushed almonds to the crust for crunch.
Citrus Zing: Mix 1 tbsp lemon zest into the filling for brightness.
Jam Options: Swap strawberry jam for raspberry or apricot glaze.
Vegan Version: Use plant-based cream cheese and coconut cream for a dairy-free treat.

Serving Ideas:

Garnish with fresh strawberry slices or whipped cream for a stunning No-Bake Dessert.
Pair with Layla Cooks’ Pistachio Cookies for a sweet duo.
Serve with a side of fresh berries or a mint sprig for elegance.
Present on a decorative cake stand for a show-stopping dessert.

Storage

I store Creamy Strawberry Cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3–4 days. I let it soften at room temperature for 10–15 minutes before serving for the best texture. To freeze, I wrap it tightly in plastic wrap and foil, storing for up to 1 month; thaw overnight in the fridge before serving. For make-ahead, I prepare and chill the cheesecake a day in advance.

FAQs About Creamy Strawberry Cheesecake

Can I make this cheesecake ahead of time?
Absolutely! In fact, it tastes better after chilling overnight, which allows the flavors to meld and the cheesecake to firm up perfectly.

Can I freeze the cheesecake?
Yes, you can freeze it for up to 1 month. Make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.

What if I don’t have a springform pan?
You can use any cake or pie pan, but it may be harder to remove the cheesecake without a springform pan. Consider lining the pan with parchment paper for easier removal.

Can I use frozen strawberries?
Fresh strawberries work best for texture and flavor, but if you only have frozen, thaw them completely and drain any excess liquid before folding them into the filling.

Is this recipe suitable for kids?
Yes, it’s a great dessert for kids since it’s sweet, creamy, and full of fresh fruit. Just be cautious with younger kids around the jam glaze if it’s warm.

More Summer Dessert Ideas You’ll Love

Conclusion

I find this Creamy Strawberry Cheesecake to be a perfect no-bake dessert that’s both simple to make and impressive to serve. Its fresh strawberry flavor combined with the smooth cream cheese filling always delights my family and friends. Whether it’s for a special occasion or just a sweet treat, this No-Bake Dessert never disappoints. I highly recommend giving it a try whenever I want a cool, creamy dessert that’s bursting with summer freshness.