A simple, no-bake cheesecake with a graham cracker crust and a creamy strawberry filling. This recipe is easy to make and perfect for any occasion.
Author:Caroline Hayes
Prep Time:20 min
Cook Time:0 min
Total Time:6 hr 20 min
Yield:10 servings 1x
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped to stiff peaks
1 cup strawberry preserves or topping
Fresh strawberries, for garnish (optional)
Instructions
In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until combined. Press mixture evenly into the bottom of a 9-inch springform pan.
In a large bowl, beat softened cream cheese with an electric mixer until smooth. Gradually beat in powdered sugar and vanilla extract until well combined.
Gently fold in the whipped cream until no streaks remain.
Spread half of the cream cheese mixture evenly over the graham cracker crust. Spoon half of the strawberry preserves over the cream cheese layer. Repeat the layers with the remaining cream cheese mixture and strawberry preserves.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
Before serving, carefully remove the sides of the springform pan. Garnish with fresh strawberries, if desired.
Notes
For a firmer cheesecake, you can add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of hot water to the cream cheese mixture before folding in the whipped cream.
This cheesecake can be made up to 2 days in advance and stored in the refrigerator.
Chill time is crucial for the cheesecake to set properly. Do not rush this step.