Creamy Strawberry Cheesecake
A luscious, creamy no-bake cheesecake bursting with fresh strawberry flavor, featuring a crunchy graham cracker crust and a silky cream cheese filling.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup sugar
- 16 oz 450g cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 1/2 cups fresh strawberries chopped
- 1/4 cup strawberry jam optional, for glaze
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for at least 30 minutes.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Fold in the chopped strawberries gently to distribute evenly.
- Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, preferably overnight, until the cheesecake is set.
- Optional: Warm the strawberry jam slightly and drizzle over the top before serving for an extra glossy finish and enhanced strawberry flavor.
Notes
- Use fresh strawberries for best texture and flavor; if using frozen, thaw and drain excess liquid.
- Chill cheesecake overnight for best texture and flavor.
- Can substitute other berries like raspberries or blueberries for variation.
- For easier removal, line pan with parchment paper if not using a springform pan.
- Store covered in refrigerator for up to 3-4 days.
- Freeze up to 1 month, thaw overnight in refrigerator before serving.
- For vegan/dairy-free, substitute cream cheese and heavy cream with plant-based alternatives.