Creamy, dreamy, and topped with a glossy strawberry glaze—this no-bake version is foolproof and irresistibly delicious!
Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs (or digestive biscuits)
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¼ cup granulated sugar
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6 tbsp melted butter
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½ tsp vanilla extract
For the Filling:
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16 oz (2 blocks) cream cheese, softened
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½ cup sour cream
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1 cup powdered sugar
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1 tbsp lemon juice
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1 tsp vanilla extract
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1 cup heavy cream, whipped to stiff peaks
For the Strawberry Topping:
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2 cups fresh strawberries, hulled + sliced
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½ cup strawberry jam (or ¼ cup sugar + 1 tbsp lemon juice, heated with berries)
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1 tsp cornstarch (optional, for thickening)
Instructions
1. Make the Crust:
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Mix crumbs, sugar, melted butter, and vanilla. Press into a 9-inch springform pan.
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Chill for 15 mins while preparing the filling.
2. Whip the Filling:
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Beat cream cheese until smooth. Add sour cream, powdered sugar, lemon juice, and vanilla.
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Gently fold in whipped cream until no streaks remain.
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Pour over crust and smooth the top. Refrigerate 4+ hours (or overnight).
3. Prepare the Topping:
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Blend 1 cup strawberries with jam (or sugar/lemon) until smooth. Simmer with cornstarch (if using) for 2 mins to thicken. Cool.
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Arrange remaining sliced strawberries on the cheesecake, then brush/drizzle with glaze.
Why You’ll Love It
✅ No-bake — No water bath, no cracks!
✅ Light yet rich — Whipped cream adds airy texture.
✅ Stunning presentation — Glossy berries steal the show.
Serving Suggestion:
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Garnish with mint leaves or white chocolate curls.
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Pair with sparkling rosé or iced tea.
Pro Tips
🔸 Room-temperature cream cheese prevents lumps.
🔸 Freeze for 30 mins before slicing for clean cuts.
🔸 Swap berries for raspberries or mixed fruit.
For a Baked Version:
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Bake crust at 350°F (175°C) for 8 mins.
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Mix filling with 3 eggs, then bake 50-60 mins in a water bath until set.
Dietary Tweaks
🌱 Vegan? Use cashew cream cheese + coconut whipped cream.
🍯 Lower sugar? Substitute powdered sugar with erythritol.
This cheesecake is summer on a plate!