No-Bake Strawberry Cheesecake
Are you ready to dive into a dessert that will make your taste buds dance with joy? Meet the No-Bake Strawberry Cheesecake—a delightful, creamy, and refreshing treat that’s perfect for any occasion! This dessert shines with its luscious layers of creamy cheesecake filling, a buttery graham cracker crust, and juicy strawberries on top.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 8 tbsp unsalted butter melted
- 8 oz cream cheese at room temperature
- 2/3 cup granulated sugar
- 1 1/4 cups heavy whipping cream chilled
- 12 oz mascarpone cheese chilled
- 2 tbsp lemon juice freshly squeezed
- 8 oz strawberries thinly sliced
- 1 batch strawberry sauce strained and chilled
Instructions
- Prepare the Crust: In a food processor, pulse together the graham crackers until they form fine crumbs. Transfer them to a mixing bowl, add the melted butter, and mix until the crumbs are evenly moistened.
- Press and Chill: Line a 9-inch springform pan with parchment paper. Press the crust mixture firmly into the bottom and slightly up the sides of the pan. Freeze for 15 minutes or let it set in the refrigerator for 30 minutes.
- Beat the Cream Cheese: In a large mixing bowl, use a mixer to beat the cream cheese together with the granulated sugar on medium-high speed for about 3 minutes, until it becomes smooth and fluffy.
- Whip the Cream: In a separate bowl, beat the chilled heavy cream until stiff peaks form, then gently add in the mascarpone cheese, mixing on medium-low speed until smooth.
- Combine Mixtures: Fold the cream cheese mixture into the whipped mascarpone mixture. Gradually fold in the lemon juice until everything is fully incorporated.
- Fill the Crust: Spoon the cheesecake filling over your chilled crust, spreading it evenly. Cover and refrigerate for at least 6 hours (or overnight) until the cheesecake is set.
- Top and Serve: Before serving, layer the fresh sliced strawberries on top, brushing them with the strained strawberry sauce. Serve extra sauce on the side and enjoy!