No-Bake Cheesecake with Strawberry Topping

This No-Bake Cheesecake with a strawberry topping is an easy, creamy dessert that doesn’t require an oven! Made with mascarpone cheese and whipped cream, it’s a smooth, rich treat that’s perfect for hot summer days or any special occasion. The graham cracker crust adds a buttery, crunchy base, while the strawberry sauce topping provides a sweet, tangy finish.

Ingredients

For the Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs (from 12 whole crackers)
• 1 Tbsp granulated sugar
• 8 Tbsp unsalted butter (1 stick), melted

For the No-Bake Cheesecake:

• 8 oz cream cheese (room temperature)
• 2/3 cup granulated sugar
• 1 1/4 cups heavy whipping cream (chilled)
• 12 oz mascarpone cheese (chilled)
• 2 Tbsp freshly squeezed lemon juice

For the Strawberry Topping:

• 8 oz strawberries (thinly sliced)
• 1 recipe homemade strawberry sauce (strained and chilled)

Instructions

Prepare the Strawberry Sauce:

• Start by preparing the Strawberry Sauce. Strain it through a fine sieve, pressing on the solids with a spatula to extract as much syrup as possible. Set it aside to cool to room temperature or refrigerate if making ahead. The sauce can be stored for 3-4 days.

Prepare the Graham Cracker Crust:

• In a food processor, pulse the graham crackers into fine crumbs. Transfer the crumbs into a bowl and mix with 1 Tbsp of sugar and 8 Tbsp of melted butter until well combined.
• Line the bottom of a 9-inch round springform pan with parchment paper. Press the graham cracker mixture into the base of the pan, going 1/2 inch up the sides. Freeze for 15 minutes or refrigerate for 30 minutes to allow the crust to set.

Make the No-Bake Cheesecake:

1. In a large mixing bowl, beat 8 oz cream cheese and 2/3 cup granulated sugar using an electric hand mixer on medium-high speed for 3 minutes, or until smooth and fluffy. Set aside.
2. In a separate bowl, beat 1 1/4 cups heavy whipping cream on high speed for 3-5 minutes until stiff peaks form. Reduce the speed to medium/low and beat in 12 oz mascarpone cheese until smooth and well incorporated.
3. Gently fold the whipped cream mixture into the cream cheese mixture with a spatula. Then, fold in 2 Tbsp lemon juice, adding 1 Tbsp at a time, until the mixture is smooth and well-blended.
4. Pour the cheesecake filling over the chilled graham cracker crust and smooth the top. Refrigerate for at least 6 hours or overnight to allow the cheesecake to fully set.

Prepare the Strawberry Topping:

• Just before serving, arrange thinly sliced strawberries in a decorative pattern over the top of the cheesecake. Brush the strawberries with the chilled strawberry sauce and serve the remaining sauce on the side for drizzling.

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Why You’ll Love This Recipe

This No-Bake Cheesecake is the perfect dessert for anyone looking for a creamy, decadent treat without turning on the oven. The combination of smooth mascarpone cheese and whipped cream gives the cheesecake a rich and airy texture, while the strawberry topping adds a sweet and tangy finish. The graham cracker crust adds a buttery crunch that perfectly complements the creamy filling. It’s an easy, no-fuss recipe that requires no baking and can be made ahead of time, making it ideal for gatherings, dinner parties, or a special treat.

Tips

• For the best results, use chilled ingredients, especially the mascarpone and heavy cream, to ensure the cheesecake filling holds its shape and has a smooth texture.
• Make sure to let the cheesecake set in the fridge for at least 6 hours (overnight is even better) to allow the flavors to fully develop and the texture to firm up.
• If you want a slightly sweeter crust, you can add a little extra sugar to the graham cracker mixture.

Variations and Substitutions

• You can swap the graham cracker crust for a gluten-free crust made from gluten-free graham crackers or other gluten-free cookies.
• If you prefer a different topping, feel free to use fresh blueberries, raspberries, or a mix of berries for a colorful twist.
• For a tangier flavor, substitute the mascarpone cheese with cream cheese for a more traditional cheesecake taste.

FAQs

Can I make this cheesecake ahead of time? Yes! This cheesecake needs to be refrigerated for at least 6 hours, but you can prepare it the day before serving, and it will be perfect.

How do I store leftovers? Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. The topping should be added just before serving for the best texture.

Can I freeze this cheesecake? You can freeze the cheesecake without the topping. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2-3 months. Thaw in the refrigerator before serving.

Serving

Serve this No-Bake Cheesecake chilled with a drizzle of fresh strawberry sauce over the top for a refreshing, indulgent dessert. It’s perfect for summer gatherings, holiday dinners, or whenever you need a quick yet impressive dessert.

Suggestions

Pair this No-Bake Cheesecake with a glass of chilled white wine or sparkling water to complement the creamy texture and fresh fruit topping. It also makes a delightful dessert to serve alongside other sweet treats like fruit sorbets or light fruit salads.

Enjoy this simple yet elegant dessert that’s sure to impress!