How to Make a No-Bake Strawberry Cheesecake
Making this no-bake cheesecake is easier than you might think! With just a few steps, you’ll have a creamy, indulgent dessert ready to impress.
- Prepare the Graham Cracker Crust – Start by combining graham cracker crumbs with melted butter. Press the mixture firmly into the bottom of a springform pan to create an even layer. Refrigerate for 20 minutes to allow it to set.
- Make the Cheesecake Filling – In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the vanilla extract and continue to beat until fully combined.
- Fold in the Whipped Cream – Gently fold in the whipped cream to the cream cheese mixture until light and fluffy. This will create the signature airy texture of the no-bake cheesecake.
- Add the Strawberries – Mix some fresh, chopped strawberries into the cheesecake filling, or swirl them in for a marbled effect. Pour the filling onto the prepared crust and smooth the top with a spatula.
- Chill the Cheesecake – Refrigerate the cheesecake for at least 4 hours, or until it has set completely. Overnight is even better to allow the flavors to develop fully.
- Top with Strawberry Sauce – Once chilled, drizzle the cheesecake with strawberry sauce and garnish with fresh strawberries for an eye-catching finish.
How Long to Chill a No-Bake Strawberry Cheesecake
Chilling the cheesecake properly is key to ensuring that it sets with the right texture and holds its shape when sliced. Since there’s no baking involved, this process relies entirely on refrigeration, so patience is important!
The no-bake cheesecake should chill for at least 4 hours, but for the best results, I recommend letting it sit in the fridge overnight. This will allow the filling to firm up completely, and the flavors will have time to meld together for that perfect bite.
