Oh my goodness, you guys, I have to share this absolutely delightful recipe with you! It’s the perfect thing for a summer gathering, a potluck, or honestly, just a treat for yourself on a warm afternoon. I’m talking about a No Bake Strawberry Cheesecake! Seriously, who wants to turn on the oven when it’s already hotter than blazes outside? This recipe is ridiculously easy, so creamy and decadent, and the fresh strawberry flavor just screams summertime. It’s light, refreshing, and guaranteed to be a crowd-pleaser. Trust me on this one!
No Bake Strawberry Cheesecake
This is a simplified, fuss-free version that delivers all the classic cheesecake flavors without any of the baking anxiety. No worrying about cracks or water baths here! It’s all about layering flavors and textures for the ultimate dessert experience. The best part is, you can prepare it ahead of time and let it chill in the refrigerator until you’re ready to serve. That makes it the perfect make-ahead dessert for any occasion.
Alright, let’s get down to business! Here’s what you’ll need to create this masterpiece:
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
For the Filling:
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract
1 cup heavy cream, whipped to stiff peaks
1 pound fresh strawberries, hulled and sliced, plus extra for topping
Instructions:
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s evenly distributed so you have a good, solid base.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. This is crucial! No one wants lumpy cheesecake. Add the sweetened condensed milk, lemon juice, and vanilla extract. Mix until well combined and smooth.
- Fold in the Whipped Cream: Gently fold in the whipped cream into the cream cheese mixture. Be careful not to overmix, you want to keep it light and airy.
- Add the Strawberries: Gently fold in the sliced strawberries. Save some of the prettiest slices for topping the cheesecake later.
- Assemble and Chill: Pour the filling over the graham cracker crust, spreading it evenly. Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to set up completely.
- Garnish and Serve: Before serving, garnish the cheesecake with extra fresh strawberry slices. You can also add a dollop of whipped cream or a sprinkle of graham cracker crumbs for extra flair. Gently remove the sides of the springform pan and slice. Serve cold and enjoy!
See? It’s ridiculously easy! The hardest part is waiting for it to chill. This recipe is easily adaptable, too. You could substitute other berries, like blueberries or raspberries, or even add a drizzle of chocolate sauce for a little extra indulgence. The possibilities are endless! I hope you enjoy making and eating this No Bake Strawberry Cheesecake as much as I do! Let me know in the comments if you try it and what you think!
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NO BAKE STRAWBERRY CHEESECAKE
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No bake strawberry cheesecake. no bake strawberry cheesecake