No-Bake Strawberry Cheesecake

Name: No-Bake Strawberry Cheesecake
Total time: 45 min
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.
✓A plain filling with the strawberry layer poured on top creates the prettiest contrast.
✓Large store-bought strawberries hold their shape well for decorating.
✓Fresh farm-picked strawberries usually release plenty of natural juice; store-bought berries may need a few tablespoons of water.
✓This cheesecake tastes even better the next day.