Strawberries And Cream Cheesecake Bliss is a no-bake cheesecake with a buttery graham cracker crust, a smooth vanilla cream cheese filling, and a glossy fresh strawberry topping. The filling is lightened with whipped cream for a softer, mousse-like texture while still setting firmly enough to slice.
This version is made in a 9-inch springform pan and needs at least 6 hours of chilling, so it works especially well as a make-ahead dessert. The strawberries are added after the cheesecake has set, which helps keep the crust from becoming soggy.
Why This Recipe Works
- Full-fat block cream cheese gives the filling structure. It sets more reliably than whipped or tub-style cream cheese.
- Whipped cream lightens the cheesecake without making it loose. Folding it into the cream cheese creates a creamy, airy texture.
- A chilled graham cracker crust stays firm. Pressing it tightly into the pan and chilling before filling helps it hold clean slices.
- Cornstarch thickens the strawberry topping. The fruit stays glossy and spoonable instead of releasing watery juice over the cheesecake.
- The topping is cooled before assembly. This protects the chilled filling and prevents heat from softening the cheesecake.
Equipment Needed
- 9-inch springform pan
- Food processor or resealable bag and rolling pin
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Small saucepan
- Whisk
- Offset spatula
- Wire cooling rack
Ingredients List
For the Graham Cracker Crust
- 2 cups (200 g) graham cracker crumbs
- ⅓ cup (67 g) granulated sugar
- ½ cup (113 g) unsalted butter, melted
For the Cheesecake Filling
- 24 ounces (680 g) full-fat block cream cheese, softened
- 1 cup (120 g) powdered sugar, sifted
- 2 teaspoons (10 mL) pure vanilla extract
- 1 tablespoon (15 mL) fresh lemon juice
- 1½ cups (360 mL) cold heavy cream
For the Strawberry Topping
- 1 pound (454 g) fresh strawberries, hulled and sliced
- ⅓ cup (67 g) granulated sugar
- 1 tablespoon (15 mL) fresh lemon juice
- 1 tablespoon (8 g) cornstarch
- 2 tablespoons (30 mL) water
Optional Garnish
- ½ cup (120 mL, about 30 g) whipped cream, optional
- 4 medium fresh strawberries (about 70 g), halved, optional
Ingredient Notes and Substitutions
- Cream Cheese: Full-fat block cream cheese provides the structure needed for a sliceable no-bake cheesecake. Neufchâtel can be substituted, but the filling may set softer. Whipped cream cheese in tubs is not recommended because its higher moisture content can make the cheesecake loose.
- Heavy Cream: Cold heavy cream is whipped and folded into the filling to give it a lighter texture. Heavy whipping cream can be used interchangeably. Half-and-half is not a suitable substitute because it does not whip firmly enough.
- Strawberries: Fresh strawberries provide the brightest flavor and best texture. Frozen strawberries can be used for the cooked topping, but they release more liquid and may need an extra minute or two of simmering.
- Graham Crackers: Graham cracker crumbs create a lightly sweet, sturdy base. Vanilla wafer crumbs can be substituted in the same weight for a sweeter, softer-flavored crust.
- Lemon Juice: Lemon juice sharpens both the cheesecake filling and strawberry topping. Bottled lemon juice can work, but fresh juice gives a cleaner flavor.
Step-by-Step Instructions
1. Prepare the Springform Pan
Lightly grease the bottom and sides of a 9-inch springform pan.
For easier removal, line the bottom with a round of parchment paper.
Set the pan aside.
2. Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs and granulated sugar.
Pour in the melted butter and stir until all the crumbs are evenly moistened.
The mixture should resemble wet sand and hold together when pressed.
3. Press and Chill the Crust
Transfer the crumb mixture to the prepared springform pan.
Press it firmly and evenly across the bottom using the flat bottom of a measuring cup or glass.
Refrigerate for 20 minutes while you prepare the filling.
4. Beat the Cream Cheese Mixture
In a large mixing bowl, beat the softened cream cheese on medium speed for 2–3 minutes, until completely smooth.
Add the powdered sugar, vanilla extract, and lemon juice.
Beat again until creamy and free of lumps.
5. Whip the Heavy Cream
In a separate cold mixing bowl, beat the heavy cream on medium-high speed until stiff peaks form.
The whipped cream should hold its shape when the beaters are lifted, but it should not look grainy or curdled.
6. Fold the Filling Together
Add one-third of the whipped cream to the cream cheese mixture and fold gently with a rubber spatula.
Fold in the remaining whipped cream in two additions.
Stop as soon as no white streaks remain.
The filling should be thick, airy, and able to hold a soft mound on the spatula.
7. Fill the Crust
Spoon the cheesecake filling over the chilled crust.
Spread it evenly to the edges and smooth the top with an offset spatula.
Cover the pan without pressing plastic wrap directly onto the surface.
8. Chill the Cheesecake
Refrigerate for at least 6 hours, preferably overnight.
The center should feel firm and set when gently touched.
Do not add the strawberry topping before the cheesecake has fully chilled.
9. Make the Strawberry Topping
Place the sliced strawberries, granulated sugar, and lemon juice in a small saucepan over medium heat.
Cook for 2–3 minutes, stirring gently, until the strawberries begin releasing juice but still retain some shape.
10. Thicken the Strawberry Mixture
In a small bowl, whisk the cornstarch and water together until smooth.
Pour the slurry into the simmering strawberries while stirring.
Cook for 1–2 minutes, until the liquid becomes glossy and thick enough to coat the fruit.
Remove from the heat.
11. Cool the Strawberry Topping
Transfer the topping to a heatproof bowl.
Let it cool for about 10 minutes at room temperature, then refrigerate for at least 20 minutes.
The topping should be completely cool before it touches the cheesecake.
12. Remove the Cheesecake from the Pan
Once the cheesecake is fully set, run a thin knife around the inside edge of the springform pan.
Release and remove the outer ring.
Transfer the cheesecake carefully to a serving plate if desired.
13. Add the Strawberry Topping
Spoon the cooled strawberry topping over the center of the cheesecake.
Spread it gently, leaving a narrow border around the edge if you want the white filling to remain visible.
14. Garnish and Serve
If desired, decorate with whipped cream and fresh strawberry halves.
Slice into 12 portions with a sharp knife.
For clean cuts, wipe the knife between slices.
Storage, Freezing, and Make-Ahead Instructions
- Refrigeration: Store Strawberries And Cream Cheesecake Bliss covered in the refrigerator. Because it contains cream cheese and whipped cream, keep it refrigerated whenever it is not being served. It will keep for up to 4 days. For the best texture, add optional whipped cream garnish shortly before serving.
- Freezing: For the best results, freeze the cheesecake without the strawberry topping. Once fully chilled, wrap the cheesecake tightly in plastic wrap, then add a layer of aluminum foil. Freeze for up to 2 months.
- Thawing: Thaw the frozen cheesecake overnight in the refrigerator. Add freshly prepared or refrigerated strawberry topping after the cheesecake has thawed completely.
- Make-Ahead Preparation: The cheesecake can be made 1–2 days ahead and refrigerated without the strawberry topping. The strawberry topping can also be prepared up to 3 days ahead and stored separately in an airtight container in the refrigerator. Add the topping several hours before serving or immediately before slicing.
FAQ
Can I make Strawberries And Cream Cheesecake Bliss ahead of time?
Yes. The cheesecake is well suited to make-ahead preparation because it needs several hours to chill. Prepare it 1–2 days ahead and keep the strawberry topping refrigerated separately until serving.
Why didn't my no-bake cheesecake set?
The cream cheese may have been too soft, the whipped cream may not have reached stiff peaks, or the cheesecake may not have chilled long enough. Use full-fat block cream cheese and refrigerate for at least 6 hours.
Can I use frozen strawberries?
Yes. Frozen strawberries work for the cooked topping, but they release more liquid. Simmer the topping until it becomes thick and glossy before cooling.
Can I use a store-bought graham cracker crust?
A standard store-bought pie crust is generally shallower than a 9-inch springform pan and will not hold all of this filling. You would need to reduce the filling or use a deeper prepared crust.
Can I make this cheesecake without the strawberry topping?
Yes. The vanilla cheesecake can be served plain or topped with fresh berries instead. If using uncooked fresh strawberries, add them shortly before serving so they do not release excess moisture onto the cheesecake.
Ingredients
Method
- Lightly grease the bottom and sides of a 9-inch springform pan. For easier removal, line the bottom with a round of parchment paper. Set the pan aside.
- In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until all the crumbs are evenly moistened. The mixture should resemble wet sand and hold together when pressed.
- Transfer the crumb mixture to the prepared springform pan. Press it firmly and evenly across the bottom using the flat bottom of a measuring cup or glass. Refrigerate for 20 minutes while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese on medium speed for 2–3 minutes, until completely smooth. Add the powdered sugar, vanilla extract, and lemon juice. Beat again until creamy and free of lumps.
- In a separate cold mixing bowl, beat the heavy cream on medium-high speed until stiff peaks form. The whipped cream should hold its shape when the beaters are lifted, but it should not look grainy or curdled.
- Add one-third of the whipped cream to the cream cheese mixture and fold gently with a rubber spatula. Fold in the remaining whipped cream in two additions. Stop as soon as no white streaks remain. The filling should be thick, airy, and able to hold a soft mound on the spatula.
- Spoon the cheesecake filling over the chilled crust: Spread it evenly to the edges and smooth the top with an offset spatula. Cover the pan without pressing plastic wrap directly onto the surface.
- Refrigerate for at least 6 hours, preferably overnight. The center should feel firm and set when gently touched. Do not add the strawberry topping before the cheesecake has fully chilled.
- Place the sliced strawberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook for 2–3 minutes, stirring gently, until the strawberries begin releasing juice but still retain some shape.
- In a small bowl, whisk the cornstarch and water together until smooth. Pour the slurry into the simmering strawberries while stirring. Cook for 1–2 minutes, until the liquid becomes glossy and thick enough to coat the fruit. Remove from the heat.
- Transfer the topping to a heatproof bowl: Let it cool for about 10 minutes at room temperature, then refrigerate for at least 20 minutes. The topping should be completely cool before it touches the cheesecake.
- Once the cheesecake is fully set, run a thin knife around the inside edge of the springform pan. Release and remove the outer ring. Transfer the cheesecake carefully to a serving plate if desired.
- Spoon the cooled strawberry topping over the center of the cheesecake. Spread it gently, leaving a narrow border around the edge if you want the white filling to remain visible.
- If desired, decorate with whipped cream and fresh strawberry halves. Slice into 12 portions with a sharp knife. For clean cuts, wipe the knife between slices.
