Quick Chilling Tips:
- If you’re short on time, you can place the cheesecake in the freezer for about 1 to 2 hours to speed up the setting process. However, be careful not to freeze it for too long, as this may result in an icy texture.
- Make sure your refrigerator is set to a consistent, cool temperature (around 35-38°F), so the cheesecake sets properly.
Storing Leftovers
No-bake cheesecakes are stored wonderfully, making them an ideal dessert to enjoy over a few days or even prep ahead for an event. Here’s how to store it properly:
- In the Fridge: Cover your cheesecake tightly with plastic wrap or store it in an airtight container. It will last up to 5 days in the fridge.
- In the Freezer: If you want to freeze the cheesecake, first freeze it uncovered for 1-2 hours to firm up the outer layer. Then, wrap it tightly in plastic wrap followed by a layer of aluminum foil. The cheesecake can be stored in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
Helpful Tips for the Perfect No-Bake Cheesecake
- Room Temperature Ingredients: Make sure your cream cheese is at room temperature to avoid lumps in your filling. Cold cream cheese is harder to beat smoothly and may result in a grainy texture.
- Crust Firmness: When preparing the graham cracker crust, press it down firmly using the bottom of a flat cup or spatula to ensure it holds together well when sliced.
- Decorating Tip: Wait to top the cheesecake with fresh strawberries until just before serving to keep them from getting soggy. The strawberry sauce can be added in advance for an extra burst of flavor.
Lavishly Decorated Strawberries Cheesecake
- Total Time: 8 servings
Description
This No-Bake Strawberry Cheesecake is creamy, indulgent, and bursting with fresh strawberry flavor! It’s the perfect dessert for any occasion and requires no oven time at all. With a buttery graham cracker crust and a smooth, velvety filling, topped with luscious strawberry sauce, this cheesecake is a true crowd-pleaser.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups whipped cream
- 1 1/2 cups fresh strawberries, chopped (plus extra for garnish)
- 1/2 cup strawberry sauce (store-bought or homemade)
Instructions
- Prepare the Crust: In a medium bowl, mix the graham cracker crumbs with melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Chill in the refrigerator for 20 minutes.
- Make the Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the vanilla extract and continue to beat until fully incorporated.
- Fold in Whipped Cream: Gently fold in the whipped cream using a spatula, ensuring the mixture stays light and airy.
- Add Strawberries: Stir in the chopped strawberries or swirl them through the mixture for a marbled effect.
- Assemble: Pour the cheesecake filling onto the chilled graham cracker crust. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight until fully set.
- Decorate: Once set, drizzle the cheesecake with strawberry sauce and garnish with fresh strawberries.
- Serve and Store: Serve immediately or store in the fridge for up to 5 days. You can also freeze the cheesecake (without the fresh strawberries) for up to 3 months.
Notes
- For best results, allow the cheesecake to chill overnight.
- You can substitute the graham cracker crust with a different cookie base, like digestive biscuits or Oreos, for a fun twist.
- The cheesecake can be made ahead of time and stored in the freezer. Just add the fresh strawberries and sauce right before serving!
- Prep Time: 25 minutes
- Chill Time: 4 hours (or overnight)
