No-Bake Strawberry Cheescake

Total Time Prep: 25 min. + chilling
Yield 1 cheesecake
Test Kitchen Approved
Learn how to make no-bake strawberry cheesecake, a cloudlike, fruit-filled concoction that tastes great on a hot day.

Ingredients

  • GRAHAM CRACKER CRUST:
  • 1-1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • CHEESECAKE FILLING:
  • 2 cups chopped fresh strawberries
  • 1 tablespoon cornstarch
  • 3 packages (8 ounces) cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 1 cup sliced fresh strawberries, optional

Directions

  1. In a small saucepan, cook berries and cornstarch over medium heat. Simmer until thickened and reduced, about 5-7 minutes. Cool completely.
  2. In a large bowl, combine graham cracker crumbs and sugar. Stir in melted butter until combined. Firmly press mixture into a 9-in. springform pan, covering the bottom in an even layer and 1/2-in. up the sides; set aside.
  3. Place cream cheese in a food processor and blend until smooth. Add reserved strawberry mixture, confectioners' sugar, lemon juice and vanilla and pulse until incorporated.
  4. In a large bowl, beat the heavy cream using an electric hand mixer set on high speed until stiff peaks form, 1-2 minutes. Gently fold strawberry mixture into whipped cream until just combined. Transfer cheesecake filling to the springform pan, spreading evenly with a spatula. Refrigerate 6 hours or overnight. Slice and serve with strawberries on top, if desired.

Nutrition Facts

1 slice: 420 calories, 30g fat (18g saturated fat), 84mg cholesterol, 284mg sodium, 34g carbohydrate (25g sugars, 1g fiber), 5g protein.

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