No-Bake Strawberry Cheesecake

Name: No-Bake Strawberry Cheesecake
Total time: 45 min
Cuisine: Bulgarian
Ingredients: 2½–3 cups crushed biscuits or graham crackers; ½ cup (113 g) unsalted butter, melted; 2 blocks (16 oz total) cream cheese, softened; 8 oz mascarpone cheese, softened; 1½ cups cold heavy whipping cream; ½–¾ cup powdered sugar, or to taste; Pinch of salt; 1 tsp vanilla extract, optional; 3–4 cups fresh strawberries, chopped; ¼–⅓ cup granulated sugar, or to taste; 2 tbsp cornstarch; 1–2 tbsp freshly squeezed lemon juice; Extra heavy whipping cream; Powdered sugar; Pinch of salt; Fresh strawberries

Creamy mascarpone cheesecake with a glossy homemade strawberry topping.

Serves

one 8-inch cheesecake

Time

45 min + chill overnight

A rich, creamy no-bake cheesecake with a tall buttery graham crust, fluffy mascarpone filling, and a glossy homemade strawberry layer on top. Perfect for summer and even better the next day.

Instructions

Prepare the crust

1
Crush the biscuits or graham crackers into fine crumbs.
2
Mix with melted butter until evenly moistened.
3
Press firmly into the bottom and up the sides of an 8-inch springform pan to create a tall bakery-style crust.
4
Refrigerate while preparing the filling.

Make the filling

1
Beat cream cheese, mascarpone, powdered sugar, and vanilla until smooth and creamy.
2
In a separate bowl, whip cold heavy cream with a pinch of salt until soft peaks form.
3
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.
4
Spoon into the prepared crust, smooth the top, and refrigerate while making the topping.

Make the strawberry topping

1
Place chopped strawberries, sugar, cornstarch, and lemon juice in a heatproof bowl set over simmering water.
2
Cook, stirring occasionally, until the strawberries soften and release their juices.
3
Blend the strawberry mixture until completely smooth, then cool completely.

Assemble and decorate

1
Pour the cooled strawberry topping over the cheesecake and spread evenly.
2
Refrigerate at least 6 hours, preferably overnight, before serving.
3
Whip extra cream with a pinch of salt and powdered sugar, then pipe rosettes around the cheesecake and decorate with fresh strawberries.

Toti’s Tips

✓For a marbled cheesecake, swirl a few spoonfuls of strawberry puree into the filling before chilling. Fold it in only two or three times, because the more you stir the more the color turns uniformly pink and you lose the ribbons.
✓A plain filling with the strawberry layer poured on top gives the prettiest contrast, and it also keeps the fruit juice out of the cream so the filling sets firm.
✓Pour the strawberry topping on only once it has fully cooled. Warm topping softens the surface of the cheesecake and sinks in instead of sitting as a clean layer.
✓Large store-bought strawberries hold their shape well for decorating, since they hold less juice and don't collapse on top overnight.
✓Fresh farm-picked strawberries release plenty of natural juice on their own; store-bought berries are drier and usually need a few tablespoons of water so the topping can cook down properly.
✓It tastes better the next day. A no-bake filling keeps firming up in the cold, and the strawberry flavor spreads through the cream as it rests.