Strawberry Cheesecake recipe

This delightful no-bake strawberry cheesecake features a buttery graham cracker crust, a rich and creamy vanilla filling, and a vibrant, sweet-tart fresh strawberry topping. It's the perfect dessert for any occasion, especially when you want something impressive yet easy to prepare.

Servings: 8-10 Prep time: 35 minutes Cook time: 5 minutes Total time: 4 hours 40 minutes (includes minimum chilling time) Difficulty: Easy

Ingredients

For the Crust:

• 200 g (1 ½ cups) graham cracker crumbs

• 100 g (7 tbsp) unsalted butter, melted

• 50 g (¼ cup) granulated sugar

For the Filling:

• 500 g (2 blocks) full-fat cream cheese, softened at room temperature

• 150 g (1 ¼ cups) powdered sugar (icing sugar), sifted

• 10 ml (2 tsp) vanilla extract

• 15 ml (1 tbsp) fresh lemon juice

• 480 ml (2 cups) heavy cream (double cream), chilled

For the Strawberry Topping:

• 400 g (3 cups) fresh strawberries, hulled and sliced

• 50 g (¼ cup) granulated sugar

• 15 ml (1 tbsp) fresh lemon juice

• 5 g (1 tsp) cornstarch (cornflour)

• 30 ml (2 tbsp) water

Equipment

• 9-inch (23 cm) springform pan

• Large mixing bowls

• Electric mixer (handheld or stand mixer)

• Rubber spatula

• Small saucepan

• Measuring cups and spoons

Instructions

1. Prepare the Crust (10 minutes):

   • In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and the crumbs are moistened.

   • Press the mixture evenly into the bottom of a 9-inch (23 cm) springform pan. Use the back of a spoon or a flat-bottomed glass to compact it firmly.

   • Place the pan in the refrigerator to chill while you prepare the filling.

2. Make the Filling (15 minutes):

   • In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.

   • Add the sifted powdered sugar, vanilla extract, and lemon juice. Beat on low speed until just combined, then increase to medium and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.

   • In a separate, chilled large bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form, about 3-5 minutes. Be careful not to over-whip.

   • Gently fold the whipped cream into the cream cheese mixture in two additions using a rubber spatula. Fold until just combined and no streaks of cream remain. Do not overmix, as this can deflate the filling.

3. Assemble the Cheesecake (5 minutes):

   • Pour the cream cheese filling over the chilled crust in the springform pan.

   • Smooth the top with a spatula.

4. Chill the Cheesecake (4 hours minimum):

   • Cover the springform pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is firm and set.

5. Prepare the Strawberry Topping (5 minutes):

   • In a small saucepan, combine the sliced strawberries, granulated sugar, and lemon juice.

   • In a small bowl, whisk together the cornstarch and water until smooth to create a slurry.

   • Heat the strawberry mixture over medium heat, stirring occasionally, until the sugar dissolves and the strawberries start to release their juices, about 2-3 minutes.

   • Stir in the cornstarch slurry and continue to cook, stirring constantly, until the mixture thickens slightly and becomes glossy, about 1-2 minutes.

   • Remove from heat and let cool completely before spooning over the cheesecake.

6. Serve (Optional: 5 minutes):

   • Once the cheesecake is fully chilled and set, carefully run a thin knife around the edge of the pan before releasing the springform collar.

   • Spoon the cooled strawberry topping over the cheesecake just before serving. Slice and enjoy!

Tips & Variations

• Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature for a smooth, lump-free filling. Cold cream cheese will result in a lumpy mixture.

• Don't Overmix: Overmixing the cream cheese filling or the whipped cream can lead to a less airy texture. Fold gently to combine.

• Chilling is Key: The long chilling time is crucial for the cheesecake to set properly. Don't rush this step!

• Gluten-Free Variation: Use gluten-free graham crackers or digestive biscuits for the crust.

• Other Fruit Toppings: This cheesecake is versatile! Try a blueberry, raspberry, or mixed berry topping instead of strawberries. You can also simply serve with fresh fruit.

• Baked Version: For a baked cheesecake, omit the heavy cream from the filling. Bake at 160°C (325°F) for 50-60 minutes in a water bath, then cool and chill.

Estimated Nutrition Per Serving (based on 10 servings)

• Calories: 450-500 kcal

• Protein: 6-8 g

• Carbs: 45-50 g

• Fat: 30-35 g

Shopping List

• Graham crackers

• Unsalted butter

• Granulated sugar

• Full-fat cream cheese

• Powdered sugar

• Vanilla extract

• Lemons

• Heavy cream

• Fresh strawberries

• Cornstarch

Allergen tags: contains: dairy, gluten

Quick summary: No-bake cheesecake with graham cracker crust, creamy vanilla filling, and fresh strawberry topping.