Imagine sinking your fork into a creamy, luscious cheesecake that requires zero baking and bursts with fresh strawberry flavor! This No-Bake Strawberry and Vanilla Bean Cheesecake is the ultimate dessert shortcut that will make you look like a professional pastry chef without ever turning on the oven. Perfect for summer gatherings, lazy weekends, or when you want to impress your guests with minimal effort and maximum deliciousness.
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 1 cup heavy cream
- 1 cup fresh strawberries, sliced
Instructions
- In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand and can hold its shape when pressed.
- Transfer the graham cracker mixture into a 9-inch springform pan. Use the back of a spoon or flat-bottomed measuring cup to press the crumbs firmly and evenly across the bottom of the pan, creating a compact crust.
- Place the prepared crust in the refrigerator to chill and set while preparing the filling, approximately 10-15 minutes.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, with no visible lumps.
- Gradually add powdered sugar and vanilla bean paste to the cream cheese, mixing on medium speed until fully incorporated and the mixture is light and fluffy.
- In a separate bowl, whip the heavy cream until stiff peaks form, creating a smooth and voluminous texture.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, ensuring a smooth and even consistency without deflating the whipped cream.
- Remove the chilled crust from the refrigerator and pour the cheesecake filling over the graham cracker base, spreading it evenly with a spatula.
- Arrange fresh sliced strawberries on top of the cheesecake filling in a decorative pattern, gently pressing them slightly into the surface.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the cheesecake to set completely.
- Before serving, carefully remove the springform pan sides, slice into 8 equal portions, and garnish with additional fresh strawberries if desired.
Tips
- Ensure all ingredients are at room temperature before starting to guarantee a smooth, lump-free filling.
- When whipping cream, use a chilled bowl and beaters for the best volume and stability.
- Be gentle when folding whipped cream into the cream cheese mixture to maintain its light, airy texture.
- For a perfectly set cheesecake, refrigerate for at least 6 hours, preferably overnight.
- To get clean slices, run your knife under hot water and wipe dry between each cut.
- For an extra touch, toast some graham cracker crumbs lightly before making the crust for a deeper, nuttier flavor.
- If strawberries aren't in season, you can substitute with frozen berries or other fresh fruits like raspberries or blueberries.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 6g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 95mg
