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.
Recipe at a Glance
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Additional Time: 6 hours 30 minutes
- Total Time: 7 hours 5 minutes
- Yield: 1 (9-inch) cheesecake, 12 slices
- Difficulty: Intermediate
What Makes This Recipe Work
- 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.
Tools for This Recipe
- 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
Ingredient Notes
- â– Cream Cheese: Full-fat block cream cheese provides the structure needed for a sliceable no-bake cheesecake.
- â– Heavy Cream: Cold heavy cream is whipped and folded into the filling to give it a lighter texture.
- â– Strawberries: Fresh strawberries provide the brightest flavor and best texture.
- â– Graham Crackers: Graham cracker crumbs create a lightly sweet, sturdy base.
- â– Lemon Juice: Fresh lemon juice sharpens both the cheesecake filling and strawberry topping.
Step-by-Step 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.
Make-Ahead and Storage Notes
- Store Strawberries And Cream Cheesecake Bliss covered in the refrigerator for up to 4 days.
- For best results, freeze the cheesecake without the strawberry topping for up to 2 months.
- Thaw the frozen cheesecake overnight in the refrigerator before adding the topping.
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.
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.
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.
Ingredients
Method
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill the Cheesecake: Do not add the strawberry topping before the cheesecake has fully chilled.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
