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a whole, round, no-bake cheesecake topped with sliced strawberries in a flower pattern
5 from 4 votes

No Bake Cheesecake

This perfect no bake cheesecake recipe is smooth and creamy with a thick and buttery graham cracker crust and topped with fresh strawberries.
Author Diana
Servings 8 slices
Prep Time 15 minutes
Chilling/Setting Time 8 hours
Total Time 8 hours 15 minutes

Ingredients

For the Crust

  • 10 sheets graham crackers 1 ½ cups graham cracker crumbs total, see note 1
  • 2 tablespoons granulated sugar
  • 6 tablespoons (85g) melted butter

For the Cheesecake

  • 24 ounces (680g) cream cheese softened (3 x 8-ounce packages)
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups (300ml) heavy whipping cream at room temperature
  • 8 ounces (225g) fresh strawberries sliced thinly
  • Homemade strawberry sauce optional

Instructions

  • Grease a 9 or 10-inch springform pan with butter then make the graham cracker crust. Crush the graham crackers in a food processor, then in a bowl combine with melted butter and sugar. Stir and let the butter moisten the crumbs.
  • Press the mixture onto the bottom of the pan, and make it flat. I like to use a measuring cup or a glass to help flatten and press the crust.
  • Place the crust in the freezer to set up while you prepare the filling.
  • To make the filling, using a stand or a hand mixer beat together the cream cheese with sugar, lemon juice, and vanilla until well combined and creamy.
  • Add the heavy cream, and beat again for 1 minute.
  • Remove the crust from the freezer, and pour the filling into the crust. Smooth the top with an offset spatula.
  • Cover tightly with plastic wrap, and chill in the fridge for at least 8 hours and preferably overnight. The longer the better.
  • Loosen the sides of the cheesecake with a knife, then remove from the pan. Decorate with fresh strawberries, and brush with strawberry sauce if desired.

Notes

  1. For the crust, you can use 1 ½ cups (200g) of crumbs from graham crackers, Arnott's Marie crackers (in Australia), or any plain cookie or biscuit. In the UK, I suggest using 14 crushed digestive biscuits but omit the sugar from the crust since they are already so sweet.
  2. To make the flower pattern that you see in the photos, cut the strawberries into thin slices and arrange them in a circular pattern, starting from the outside of the cheesecake.
  3. If your cheesecake hasn't fully set after 8 hours in the fridge, allow it to chill for more time. You can also place it in the freezer for 30 minutes to help it along, but don't freeze it longer than that. 
  4. To store: Keep cheesecake in the refrigerator, covered for up to 4 days. Do not freeze. 

Nutrition

Serving: 1slice | Calories: 648kcal | Carbohydrates: 37g | Protein: 8g | Fat: 54g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 464mg | Potassium: 228mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1970IU | Vitamin C: 18mg | Calcium: 128mg | Iron: 1mg