Easy No-Bake Strawberry Cheesecake
This luscious No-Bake Strawberry Cheesecake recipe is so easy to prep that you’d have a delicious cheesecake in no time without having to turn the oven on. No need to use gelatin yet it firms up nicely. It is so versatile you can also use other fruits for topping. Recipe to make the fruity sauce/topping from scratch is included!
Ingredients
For the Crust
- 2 cups graham crackers or digestive biscuits crushed
- 2 tbsp sugar
- 8 tbsp salted butter melted
For the Cheesecake
- 8 oz each of 2 packs of Philadelphia cream cheese, softened at room temperature
- 14 oz can of condensed milk
- 3 tbsp fresh lemon juice, (up to 4 tablespoons, if you like it more lemony)
- 2 tsp vanilla extract
For the Strawberry Sauce/Topping
- 1 lb strawberries, hulled and coarsely chopped
- ⅓ cup white sugar
- zest of 1 lemon
- juice of 1/2 lemon, or to taste
Instructions
For the Crust
- To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into the bottom and side of a greased 9-inch springform pan using the smooth bottom of a glass. Make sure it's evenly spread out. Set aside in the refrigerator for about 10 minutes to chill as you make the filling.
For the Cheesecake
- Using an electric mixer, beat the cream cheese in medium speed until soft, creamy and completely smooth (no lumps). Add the condensed milk slowly and continue to beat until the mixture is smooth. Occasionally scrape the sides of the mixing bowl to ensure that there are no lumps remaining on the side or at the bottom. Pour in the lemon juice and vanilla extract and beat again until just until it’s mixed.
- Pour the filling into the crust and refrigerate overnight or until fully set. This can be made 1-2 days ahead. Just before serving drizzle some of the strawberry sauce for topping.
For the Strawberry Sauce/Topping
- To make the sauce, in a small saucepan combine the strawberries, sugar, lemon zest and juice and cook over medium-high heat, stirring occasionally. Cook until the fruits begin to break down and release their juices at the same time mashing a few berries to help in the process. Continue to cook until the sauce thickens roughly 10-12 minutes or to your desired consistency. The sauce will continue to thicken as it stands. Leave to cool completely before using. Store in the refrigerator if not using right away. Enjoy!
Notes
TIPS & TRICKS
As for the cheesecake, you need to use good-quality cream cheese, so it holds up well. I have tried cheaper cream cheeses, but they turned out soft and not as firm as I'd like.
Definitely worth getting Philadelphia cream cheese for this, or at least Trader Joe's cream cheese, as that's also what I often use. The latter is pretty reasonably priced and always works well for me!
Make sure to use cream cheese that's been softened at room temperature, not chilled or straight from the fridge. If the cream cheese is softer, it would be easier to beat and cream it, ensuring there would be no lumps in your cheesecake.
With this, you can be assured of a smooth, lump-free cake. No lumpy cheesecake allowed!!!
Fresh fruit topping preparation depends on the pectin content of your chosen fruit, with high-pectin berries like strawberries and raspberries naturally thickening into a glossy sauce with minimal sugar, while low-pectin fruits like blueberries and peaches require cornstarch to achieve the proper consistency that won't run off the cheesecake.
Nutrition
Calories: 414kcalCarbohydrates: 49gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 60mgSodium: 618mgPotassium: 286mgFiber: 2gSugar: 31gVitamin A: 696IUVitamin C: 29mgCalcium: 159mgIron: 1mg
Tried this recipe?Let us know how it was!