Simple No-Bake Cheesecake with Strawberries
A light and fluffy cheesecake recipe that requires no oven.
Equipment
- 1 stand mixer or hand mixer
- 1 springform pan
Ingredients
- 1.5 cups graham cracker crumbs
- 1/3 cup butter melted
- 1/2 cup brown sugar packed
- 1 tsp cinnamon
- pinch of salt
Filling
- 16 oz cream cheese softened
- 500 ml whipping cream
- 3 tsp lemon juice
- 1/2 cup granulated sugar
Instructions
- In a medium bowl, mix together the graham crackers crumbs, brown sugar, cinnamon and salt. Pour in the melted butter and mix the ingredients until it's all wet.
- Line you pie plate or springform pan with parchment paper on the bottom. Pour the crust mixture in and compress it evenly. You want a nice even layer. Firmly compact it so the mixture isn't crumbly anymore. Place in the fridge to cool while you make the whipped mixture.
- In the bowl of stand mixer, beat the cream cheese and lemon juice until well combined. Slowly add in the whipping cream and beat until it starts to thicken. Slowly add in the sugar and keep mixing. Turn the mixer up and beat until the cream cheese mixture is nice and thick. It should look like fluffy cream cheese.
- Remove the crust from the fridge and spread the whipped cheesecake onto the crust. Once it's evenly spread out, place the cheesecake back in the fridge for 2 hours. If more than 2 hours, cover with some plastic wrap.
- To serve, cut around the edge with a butter knife (if using a springform pan) and then remove the sides of the pan. Top the cheesecake with fresh strawberries and cut into 12 slices. Enjoy!
Notes
A 9" springform pan was used for this recipe.
Use blocked cream cheese for best results.
This cheesecake stays good in the fridge if covered for up to a week. It tastes best when its chilled for 2+ hours.
Nutrition
Calories: 402kcal
Tried this recipe?Let us know how it was!