Warning: this one will disappear FAST! 😍
Creamy, fluffy cheesecake filling, a buttery cookie crust, and a glossy strawberry topping make this an easy no-bake dessert that’s perfect for summer, parties, and family gatherings.

Prep time: 25 minutes
Chill time: 4–6 hours
Servings: 12
Difficulty: Easy
No oven required

🛒 Ingredients

For the crust

• 2½ cups graham cracker crumbs
• ½ cup (115 g) unsalted butter, melted
• 2 tbsp granulated sugar
• Pinch of salt

For the cheesecake layer

• 16 oz (450 g) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1½ cups heavy whipping cream, cold
• ¼ cup powdered sugar, for whipping

For the strawberry topping

• 4 cups fresh strawberries, hulled and sliced
• ½ cup granulated sugar
• 1 tbsp fresh lemon juice
• 2 tbsp cornstarch
• ¼ cup water
• 1 tsp vanilla extract

Optional:

• ½ cup strawberry jam for a more intense strawberry flavor
• Fresh whole strawberries for decoration

👩‍🍳 Step-by-Step Instructions

1. Make the crust

1. Crush the graham crackers into fine crumbs.
2. Add melted butter, sugar, and salt.
3. Mix until the crumbs resemble wet sand.
4. Press the mixture firmly into the bottom of a 9×13-inch (23×33 cm) dish.
5. Refrigerate while preparing the filling.

Tip: Press the crust firmly using the bottom of a measuring cup. A compact crust will hold together much better when sliced.

2. Prepare the strawberry topping

1. Add sliced strawberries, granulated sugar, and lemon juice to a saucepan.
2. Cook over medium heat for about 5–7 minutes, stirring occasionally, until the strawberries release their juices.
3. In a small bowl, whisk together cornstarch and water until completely smooth.
4. Slowly stir the cornstarch mixture into the strawberries.
5. Continue cooking for 1–2 minutes, stirring constantly, until thick and glossy.
6. Remove from the heat and stir in vanilla.
7. If using strawberry jam, stir it in while the mixture is still warm.
8. Allow the topping to cool completely before putting it on the cheesecake.

Important: Don’t spread hot strawberry topping over the cheesecake layer—it can soften or melt the filling.

3. Make the cheesecake filling

1. Beat the softened cream cheese until smooth and creamy.
2. Add 1 cup powdered sugar, vanilla, and lemon juice.
3. Beat until completely smooth with no lumps.
4. In a separate cold bowl, whip the heavy cream with ¼ cup powdered sugar until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese mixture in 2–3 additions.

The finished filling should be thick, creamy, and fluffy.

4. Assemble

1. Remove the chilled crust from the refrigerator.
2. Spread the cheesecake filling evenly over the crust.
3. Smooth the top with a spatula.
4. Spoon the completely cooled strawberry topping over the cheesecake.
5. Carefully spread it into an even layer.

5. Chill

Cover and refrigerate for at least 4–6 hours, preferably overnight.

For especially clean slices, chilling overnight gives the layers more time to firm up.

6. Serve 🍓

Slice into squares using a sharp knife.

For beautiful slices:

• Dip the knife in hot water.
• Wipe it dry.
• Cut the cheesecake.
• Repeat between slices.

Garnish with fresh strawberries or a small dollop of whipped cream.

🌰 Nut & Allergy Information

Does this recipe contain nuts?

Not necessarily. The ingredients above contain no intentionally added tree nuts or peanuts.

However, graham crackers/cookies, cream cheese, whipped cream, chocolate decorations, and strawberry products can vary by brand and may be manufactured in facilities that also process nuts.

For a nut-free dessert

Choose products specifically labeled nut-free or check the manufacturer’s allergen statement, especially for:

• Graham crackers
• Cookie crumbs
• Strawberry jam
• Whipped topping
• Vanilla extract/flavorings
• Decorative toppings

Can I make a nut-based crust?

Yes. Replace the graham cracker crust with a mixture of:

• 1½ cups finely ground almonds or pecans
• ¼ cup melted butter
• 2 tbsp sugar

But: this version is not suitable for people with nut allergies.

Gluten information

The filling and strawberry topping can be naturally gluten-free, but regular graham crackers usually contain wheat. For a gluten-free dessert, use certified gluten-free graham crackers or another gluten-free cookie.

Dairy information

This dessert contains cream cheese, butter, and heavy cream, so it is not dairy-free as written.

💡 Helpful Tips

• Use room-temperature cream cheese for a smooth filling.
• Keep the heavy cream very cold before whipping.
• Don’t overmix after adding the whipped cream.
• Let the strawberry topping cool completely before assembly.
• For the firmest cheesecake, refrigerate overnight.
• Keep the dessert refrigerated until serving.
• For easier cutting, you can place the cheesecake in the freezer for 20–30 minutes before slicing.

❓ Q&A

Can I use frozen strawberries?

Yes. Thaw and drain them first. Frozen strawberries release more liquid, so the topping may need an extra minute or two of cooking.

Can I use strawberry pie filling instead?

Absolutely. For a shortcut, use about 3–4 cups of prepared strawberry pie filling and spread it over the chilled cheesecake layer.

Can I make this without heavy cream?

Yes. You can substitute a stabilized whipped topping, although the texture and sweetness will be slightly different.

Why is my cheesecake layer too soft?

It may not have been chilled long enough, the whipped cream may have been under-whipped, or the filling may have been overmixed. Refrigerating overnight usually gives the best texture.

Can I make it ahead of time?

Yes! This is an excellent make-ahead dessert. Prepare it 1 day in advance and keep it covered in the refrigerator.

How long does it last?

Store covered in the refrigerator for approximately 3–4 days. The strawberry topping may release a little liquid over time.

Can I freeze it?

Yes. Freeze it tightly covered for up to about 1 month for best quality. Thaw overnight in the refrigerator before serving.

Can I make individual portions?

Yes. Prepare the same layers in small glasses or dessert cups. Chill for several hours before serving.

Can I use a different fruit?

Definitely. Blueberries, raspberries, peaches, cherries, or a mixed berry topping all work beautifully.

Why did my crust fall apart?

The crumbs may not have contained enough butter or weren’t pressed firmly enough. Make sure the crumbs are evenly coated with melted butter and compact the crust firmly before chilling.

Can I reduce the sugar?

Yes. The sugar can be reduced according to taste, particularly in the strawberry topping. Keep in mind that reducing sugar can slightly change the texture and sweetness.

🍓 Storage

Refrigerator: Keep covered and chilled for 3–4 days.
Freezer: Freeze well wrapped for up to 1 month.
Best texture: Chill overnight before serving.

Serving tip: Add fresh strawberries immediately before serving for the prettiest presentation.