No-Bake Cheesecake Recipe
User Reviews
4.9
No-Bake Cheesecake Recipe
Description
This No-Bake Cheesecake Recipe begins by forming a graham cracker crust from finely crushed crackers mixed with sugar and melted butter, then pressing it into a pan and chilling until firm. The filling combines cream cheese and sugar beaten until smooth, then folded with heavy whipped cream, mascarpone cheese, and lemon juice to create a luscious base that sets without baking.
Chilled strawberry sauce made from fresh berries is strained and added as a topping along with thinly sliced strawberries, providing a fresh, tart contrast to the creamy filling. The dessert slices cleanly with a delicate texture and is suitable for serving at celebrations or casual gatherings.
This cheesecake can be prepared up to three days in advance, allowing flavors to meld and making it convenient for planning ahead. The no-bake approach keeps the filling light and fluffy.
Ingredients
Ingredients for Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (from 12 whole crackers)
- 1 Tbsp granulated sugar
- 8 Tbsp butter 1 stick, unsalted
Ingredients for No Bake Cheesecake:
- 8 oz cream cheese at room temperature
- 2/3 cup granulated sugar
- 1 1/4 cups heavy whipping cream chilled
- 12 oz mascarpone cheese chilled
- 2 Tbsp lemon juice freshly squeezed
Strawberry Topping:
- 8 oz strawberries thinly sliced
- 1 Strawberry Sauce Recipe strained and chilled
Instructions
Prep:
- Make the Strawberry Sauce Recipe and strain through a sieve, pushing on the solids with a spatula to get as much syrup as possible. Set aside to cool to room temperature or cover and refrigerate if making ahead of time. The strained strawberry sauce will keep 3-4 days.
How to Make No Bake Cheesecake:
- In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs. Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan going 1/2" up the sides. Freeze for 15 minutes or refrigerate 30 minutes for crumbs to set.
- In a large mixing bowl, using an electric hand mixer, add 8 oz cream cheese and 2/3 cup granulated sugar and beat on medium/high speed for 3 minutes until fluffy and smooth, scraping down the bowl as needed. Set aside.
- In a separate mixing bowl, using a clean electric hand mixer, beat 1 1/4 cups heavy whipping cream until stiff peaks form (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.
- Use a spatula to fold cream cheese into whipped mascarpone mixture until well blended. Fold in 2 Tbsp lemon juice, adding 1 Tbsp at a time and folding until well incorporated.
- Transfer cheesecake filling over the chilled crust and refrigerate for at least 6 hours or overnight until completely chilled. Just before serving, arrange sliced strawberries in rings over the top and brush with the strained strawberry sauce. Serve extra strawberry sauce over each slice.
Notes
- This cheesecake (including crust, filling, and syrup) can be made up to 3 days ahead for convenient entertaining.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbs | 23g | |
| Protein | 4g | 8% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 103mg | 34% |
| Sodium | 156mg | 7% |
| Potassium | 92mg | 2% |
| Sugar | 16g | 32% |
| Vitamin A | 1250IU | 25% |
| Vitamin C | 12.2mg | 14% |
| Calcium | 88mg | 9% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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