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Preppy Kitchen

No Bake Strawberry Cheesecake

A creamy, subtly tangy no-bake cheesecake on a buttery graham-pecan crust, crowned with a jammy fresh strawberry reduction. A hint of lemon in the filling keeps every bite bright and light.

⏱ 740 min12Americanno-bakecheesecakestrawberrydessertgraham cracker crust

Ingredients

For the crust

  • 27graham crackers · about three sleeves
  • 1 cuppecans · 70g, toasted
  • 1/2 cupunsalted butter · 113g, melted
  • 1/2 cuplight brown sugar · 100g
  • 3/4 tspsalt · 3g

For the strawberry topping

  • 1 poundstrawberries · hulled
  • 1/4 cupsugar · 50g
  • 1/4 cuplemon juice · 60mL
  • 1 1/2 tbspcornstarch

For the filling

  • 4 packagescream cheese · 8oz each, room temperature
  • 1/4 cupsweetened condensed milk · 60mL
  • 1 tbsplemon juice · 15mL, fresh
  • 1/3 cupsugar · 66g
  • 1 tbspvanilla extract · 15mL
  • 3 tbsppowdered sugar · 25g

Steps

  1. 1

    Add the graham crackers, salt, and toasted pecans to a food processor and pulse until broken into small pieces. Add the brown sugar and pulse until completely mixed in. Pour in the melted butter while pulsing, then remove the blade and use a spatula to mix the butter in completely.

  2. 2

    Transfer the mixture to a springform pan and spread it with a spatula so the crumbs are evenly distributed across the bottom and up the side. Press into a flat, compact layer using a tall glass, packing the side firmly so it holds its shape after cutting. Freeze the crust while you make the filling. For a stronger crust with deeper nut flavor, bake it for about 10 minutes at 350F before freezing.

  3. 3

    Add the hulled strawberries, sugar, lemon juice, and cornstarch to a blender and pulse until liquified.

  4. 4

    Pour the mixture into a pot over medium-high heat and stir occasionally until it comes to a boil. Reduce to low and simmer until reduced by about half.

  5. 5

    Strain the reduction into a bowl, cover, and chill.

  6. 6

    Add the room-temperature cream cheese to a stand mixer fitted with the whisk attachment and mix on medium speed to cream.

  7. 7

    Add the sugar and mix on medium until creamy. Scrape down the bowl and mix until completely homogenous.

  8. 8

    Pour in the sweetened condensed milk, vanilla, and lemon juice and mix well. Scrape down the bowl and mix until completely smooth.

  9. 9

    Add about 1/2 cup of the strawberry reduction to the batter and mix to combine, adding a bit more to taste if desired. Refrigerate the remaining reduction to use after the cake has chilled.

  10. 10

    Pour the batter into the springform pan. If you're using an 8-inch pan, you'll have extra batter for individual mini cheesecakes chilled in ramekins.

  11. 11

    Chill the cheesecake overnight for best results, as this lighter filling takes longer to set. Cover it with a paper towel, plastic wrap, or a clean kitchen towel while it chills.

  12. 12

    Once the cake has chilled, spread the remaining strawberry reduction over the top.

  13. 13

    Garnish with dollops of whipped cream and slices of strawberry.

Creator's notes

No water bath needed. The crust can be made without a food processor or stand mixer — see the full post for that method. Powdered sugar is listed for the whipped cream garnish.

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