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A close-up slice of no-bake strawberry cheesecake featuring a thick strawberry filling, creamy white layer, and graham cracker crust on a white plate.

No-Bake Strawberry Cheesecake

Chef Luna's 40-year secret for the ultimate, velvety smooth, cold-set dessert featuring a scratch-made graham crust, rich vanilla bean dairy base, and vibrant fresh strawberry swirl.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 12 hours 45 minutes
Servings: 12
Course: Dessert
Calories: 420
Ingredients Method

Ingredients
  

  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 0.25 cup granulated sugar (for crust)
  • 1 pinch fine sea salt
  • 24 oz full-fat cream cheese, room temperature
  • 1 cup heavy whipping cream, chilled
  • 1 cup powdered sugar, sifted
  • 1 tablespoon premium vanilla bean paste
  • 1 tablespoon fresh lemon juice (for filling)
  • 1 lb fresh strawberries, hulled and diced
  • 0.25 cup granulated sugar (for topping)
  • 1 tablespoon lemon juice (for topping)
  • 0.5 teaspoon unflavored gelatin

Method
 

  1. Blitz graham crackers, combine with melted butter, 1/4 cup sugar, and salt. Press tightly into a 9-inch springform pan and freeze for 20 minutes.
  2. Simmer strawberries, 1/4 cup sugar, and 1 tbsp lemon juice for 15 minutes. Remove from heat and stir in bloomed gelatin. Let cool completely.
  3. Whip chilled heavy cream to stiff peaks in a cold metal bowl. Set aside.
  4. Beat room temperature cream cheese until perfectly smooth. Mix in sifted powdered sugar, vanilla bean paste, and 1 tbsp lemon juice.
  5. Gently fold the whipped cream into the cream cheese mixture in two batches. Swirl in half of the cooled strawberry reduction.
  6. Pour filling over the chilled crust. Top with remaining strawberry reduction and swirl with a knife. Chill in the refrigerator for at least 12 hours before serving.