Strawberry Cheesecake Recipe

Strawberry Cheesecake Recipe

Type: No-Bake | Servings: 8-10 | Prep Time: 30 minutes | Chill Time: 6 hours (or overnight)
Difficulty: Easy | Flavor: Creamy, sweet, fruity, and refreshing

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🍰 Ingredients

For the Base (Crust):

• 200g (about 2 cups) graham crackers or digestive biscuits, crushed

• 100g (7 tablespoons) unsalted butter, melted

• 2 tablespoons granulated sugar (optional)

For the Cheesecake Filling:

• 500g (2 cups) cream cheese, room temperature

• 250ml (1 cup) heavy whipping cream, cold

• 120g (1/2 cup) powdered sugar

• 1 teaspoon vanilla extract

• 1 tablespoon lemon juice (optional, for a slight tang)

• Zest of 1 lemon (optional)

For the Strawberry Topping:

• 300g (2 cups) fresh strawberries, washed, hulled, and halved

• 2 tablespoons sugar (or to taste)

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch (optional, for thickening)

• 2–3 tablespoons water

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🧑‍🍳 Instructions

Step 1: Prepare the Crust

1. Crush the Biscuits: Place the graham crackers or digestive biscuits in a food processor and pulse until you have fine crumbs. Alternatively, put them in a ziplock bag and crush with a rolling pin.

2. Mix with Butter: Transfer the crumbs to a bowl. Add the melted butter and sugar (if using). Mix until the texture resembles wet sand.

3. Press into Pan: Pour the mixture into a 9-inch (23 cm) springform pan. Press it firmly into the base using the back of a spoon or a flat-bottomed glass to create an even layer.

4. Chill: Place the crust in the refrigerator to set while you prepare the filling (at least 15 minutes).

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Step 2: Make the Cheesecake Filling

1. Whip the Cream: In a large bowl, use an electric hand mixer or stand mixer to beat the cold heavy cream until stiff peaks form. Set aside.

2. Beat Cream Cheese: In another large bowl, beat the room-temperature cream cheese until smooth and creamy. This takes about 2–3 minutes.

3. Add Sugar and Flavoring: Add the powdered sugar, vanilla extract, lemon juice, and zest to the cream cheese. Beat again until fully combined and smooth.

4. Combine with Whipped Cream: Gently fold the whipped cream into the cream cheese mixture. Use a spatula and fold until no streaks remain. Be careful not to deflate the cream.

5. Fill the Pan: Remove the crust from the fridge. Pour the cheesecake filling over the crust and smooth the top with a spatula.

6. Chill: Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight for best results.

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Step 3: Prepare the Strawberry Topping

1. Make the Sauce: In a small saucepan, combine half the strawberries, sugar, lemon juice, and water. Bring to a gentle boil over medium heat.

2. Simmer and Thicken: Let the strawberries break down and soften, stirring occasionally. If using, dissolve cornstarch in a tablespoon of water and add to the pan to thicken the sauce.

3. Cool and Combine: Once thickened, remove from heat and allow the sauce to cool. Stir in the remaining fresh strawberries for a mix of texture.

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Step 4: Assemble and Serve

1. Remove Cheesecake from Pan: After the cheesecake has chilled, carefully release it from the springform pan. Use a warm knife to smooth the sides if needed.

2. Top with Strawberries: Pour the cooled strawberry topping over the cheesecake. Let some drip down the sides for a stunning effect.

3. Garnish (Optional): Decorate with whole strawberries, mint leaves, or a dusting of powdered sugar.

4. Slice and Serve: Use a sharp knife dipped in hot water for clean slices. Wipe the knife between cuts.

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🍓 Tips & Variations

• Make It Vegan: Use vegan cream cheese, coconut cream, and a dairy-free butter alternative.

• Add Crunch: Mix chopped almonds or hazelnuts into the crust for added texture.

• Flavor Twist: Add a swirl of chocolate, a layer of raspberry jam, or top with mixed berries.

• Storage: Store in the fridge, covered, for up to 5 days. Cheesecake can also be frozen (without topping) for up to 2 months.

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🧾 Nutrition (Approximate per slice, based on 10 servings)

• Calories: 350–400 kcal

• Carbs: 28g

• Fat: 28g

• Protein: 5g

• Sugar: 18g

• Fiber: 2g

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🎉 Why You'll Love This Cheesecake

• No-Bake: No oven required — perfect for warm days.

• Make-Ahead Friendly: Chill overnight and serve stress-free the next day.

• Versatile: Use any berries or seasonal fruit you love.

• Beautiful Presentation: Looks stunning on a dessert table or for a special occasion.

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💬 Final Thoughts

This no-bake strawberry cheesecake is a timeless dessert that combines a buttery graham cracker crust, rich and velvety cream cheese filling, and a sweet-tart strawberry topping that bursts with flavor. It’s perfect for birthdays, summer parties, romantic dinners, or whenever you crave something luxurious yet refreshing.

Each bite offers a contrast of textures — the crunch of the crust, the smoothness of the filling, and the juicy freshness of strawberries. It’s simple to make, yet impressive enough to wow guests. Whether you're a baking novice or an experienced dessert lover, this cheesecake will never let you down.