Introduction

This Strawberry Topped Cheesecake Dessert is a creamy, no-bake treat that combines a buttery graham cracker crust with a light and fluffy cheesecake filling. Topped with fresh, sweet strawberries, it’s perfect for any occasion and easy to prepare ahead of time.

Strawberry Topped Cheesecake Dessert Recipe - Recipe Image

Ingredients

1 ½ cups graham cracker crumbs
½ cup granulated sugar
½ cup unsalted butter, melted
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
2 tablespoons powdered sugar (for whipped cream)
2 cups fresh strawberries, hulled and sliced
2 tablespoons strawberry preserves (optional)

Instructions

Step 1: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated, then press firmly into the bottom of a 9×13 inch baking dish. Refrigerate for about 30 minutes to set the crust.
Step 2: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
Step 3: In a separate bowl, whip the heavy cream on high speed until soft peaks form. Add 2 tablespoons powdered sugar and continue whipping until stiff peaks form.
Step 4: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. Mix until well combined and fluffy.
Step 5: Pour the cheesecake filling over the chilled crust and spread evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
Step 6: In a small bowl, toss the sliced strawberries with the optional strawberry preserves. Let them soak for about 15 minutes to enhance their flavor.
Step 7: Once set, remove the cheesecake from the refrigerator and evenly top with the macerated strawberries. Cut into squares and serve chilled.

Tips & Variations

For a gluten-free option, use gluten-free graham cracker crumbs or crushed gluten-free cookies for the crust.
Try adding a splash of lemon juice or zest to the cream cheese mixture for a bright, tangy twist.
Use fresh raspberries or blueberries instead of strawberries for a berry variation.
If you prefer a firmer crust, bake the graham cracker crust at 350°F for 8-10 minutes before refrigerating.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep the strawberry topping separate if possible and add just before serving to maintain freshness. When reheating, serve chilled as the dessert is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, you can prepare the entire dessert a day in advance. Just keep it covered and refrigerated, adding the strawberry topping right before serving for the freshest taste.

What can I use if I don’t have an electric mixer?

You can whisk the cream cheese and whipping cream by hand, but it will take more time and effort to achieve the right texture. A sturdy whisk and patience will get the job done.

Strawberry Topped Cheesecake Dessert Recipe

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4.9 from 58 reviews

This Strawberry Topped Cheesecake Dessert is a no-bake, creamy cheesecake with a buttery graham cracker crust, topped with fresh strawberries soaked in strawberry preserves. It’s a luscious, light, and refreshing dessert perfect for any occasion, requiring minimal ingredients and simple steps.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
½ cup granulated sugar
½ cup unsalted butter, melted

Cheesecake Filling

16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract

Whipped Cream

2 cups heavy whipping cream
2 tablespoons powdered sugar (for whipped cream)

Topping

2 cups fresh strawberries, hulled and sliced
2 tablespoons strawberry preserves (optional)

Instructions

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a 9×13 inch baking dish to form an even layer. Place the crust in the refrigerator to set for about 30 minutes.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and smooth.
Whip the cream: In a separate bowl, whip 2 cups of heavy cream using an electric mixer on high speed until soft peaks form. Then add 2 tablespoons of powdered sugar and continue to whip until stiff peaks form.
Fold the whipped cream: Carefully fold the whipped cream into the cream cheese mixture, mixing gently until well combined and fluffy. Be cautious not to deflate the whipped cream.
Assemble the dessert: Pour the cheesecake filling over the prepared crust and spread it evenly. Use a spatula to smooth the top. Cover the dessert with plastic wrap and refrigerate for at least 4 hours or until set.
Prepare the strawberries: In a small bowl, mix the sliced strawberries with optional strawberry preserves, allowing the strawberries to soak for about 15 minutes to create a flavorful topping.
Serve the dessert: Once the cheesecake is set, remove it from the refrigerator. Top the cheesecake with the macerated strawberries, ensuring an even distribution. Cut into squares and serve chilled.

Notes

Ensure cream cheese is fully softened for a smooth filling without lumps.
Do not overmix the whipped cream to maintain fluffiness.
Refrigerate for at least 4 hours; overnight is ideal for best texture.
Strawberry preserves are optional but enhance flavor and sweetness of the topping.
Use fresh, ripe strawberries for the best taste and presentation.

Keywords: Strawberry cheesecake, no bake cheesecake, cream cheese dessert, easy cheesecake recipe, strawberry dessert