Description
This creamy strawberry cheesecake combines a buttery graham cracker crust with a smooth, luscious cream cheese and whipped cream filling studded with fresh strawberries. Chilled until perfectly set, it’s an easy no-bake dessert that promises a refreshing and indulgent treat, perfect for any occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
Filling
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 1/2 cups fresh strawberries, chopped
Glaze (Optional)
- 1/4 cup strawberry jam
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well incorporated. Firmly press this mixture into the bottom of a 9-inch springform pan to form an even crust layer. Refrigerate for at least 30 minutes to set.
- Make the cream cheese base: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating continuously until fully combined and silky.
- Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks. This will add lightness to the cheesecake filling.
- Combine filling: Gently fold the whipped cream into the cream cheese mixture until the texture is smooth and fluffy without deflating the whipped cream.
- Add strawberries: Fold in the chopped fresh strawberries carefully to evenly distribute them throughout the filling.
- Assemble the cheesecake: Pour the prepared filling over the chilled crust, smoothing the surface evenly with a spatula. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set fully.
- Optional glaze: Warm the strawberry jam slightly until it is spreadable. Drizzle or brush it over the top of the set cheesecake just before serving for an attractive glossy finish and enhanced strawberry flavor.
Notes
- Use softened cream cheese for easier mixing and a smoother texture.
- Ensure heavy cream is well chilled before whipping to achieve stiff peaks.
- The cheesecake is best served chilled for optimal texture and flavor.
- Fresh strawberries can be replaced or supplemented with frozen, but thaw and drain them well to avoid excess moisture.
- If unavailable, use store-bought graham cracker crumbs or substitute with digestive biscuit crumbs.
- For a firmer crust, press the crumb mixture firmly and consider chilling over ice for quicker setting.
- The strawberry glaze is optional but adds a nice sweetness and polish to the presentation.
