If you’re searching for a dessert that feels indulgent yet fresh and light, this No-Bake Cheesecake with Strawberry Sauce Recipe is exactly what you need. It’s the perfect blend of creamy, tangy, and sweet with a luscious strawberry sauce that elevates every bite. No oven? No problem! This cake comes together effortlessly, relying on simple ingredients to create a dessert that feels like a special treat, perfect for any occasion. I can’t wait to share with you every detail of making this delightful cheesecake that’s bound to become your new favorite.
Ingredients You’ll Need
The beauty of this No-Bake Cheesecake with Strawberry Sauce Recipe lies partly in its simplicity. Each ingredient plays an important role in building texture and flavor, from the crunchy crust to the silky, tangy filling, and the vibrant strawberry sauce to finish.
- Graham Cracker Crumbs: Provide that classic crunchy, slightly sweet base that pairs perfectly with cream cheese.
- Granulated Sugar: Sweetens both crust and filling, balancing the tang from cheese and lemon.
- Unsalted Butter: Melts to bind the crust crumbs together for that perfect firmness.
- Cream Cheese: The heart of the filling, smooth and tangy, giving cheesecake its signature richness.
- Heavy Whipping Cream: Whipped to add lightness and airiness to the filling, making it fluffy.
- Mascarpone Cheese: Adds extra creaminess and a subtly sweet depth that complements the cream cheese beautifully.
- Lemon Juice: Injects a fresh citrus zing, balancing the sweetness and enhancing the overall flavor.
- Sliced Strawberries: For a fresh topping that adds texture and a burst of fruity brightness.
- Strawberry Sauce: Strained and chilled, this sauce ties the whole dessert together with a glossy, sweet-tart finish.
How to Make No-Bake Cheesecake with Strawberry Sauce Recipe
Step 1: Prepare the Crust
Start by combining the graham cracker crumbs and a tablespoon of granulated sugar in a bowl. Melt the butter gently, then mix it thoroughly into the crumb mixture until every crumb is coated and the mixture holds together when pressed. Press this mixture firmly into the base of your cheesecake pan to create an even, compact crust. This step is crucial because a solid crust holds the cheesecake in place and adds that satisfying crunch to contrast the creamy filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth with two-thirds cup of sugar, making sure there are no lumps. Then add the mascarpone cheese and freshly squeezed lemon juice, gently folding together to combine the flavors. In a separate bowl, whip the heavy cream until stiff peaks form, then carefully fold the whipped cream into your cheese mixture. This delicate folding step is what creates that airy, luscious texture, so take your time for the best, fluffiest results.
Step 3: Assemble the Cheesecake
Pour the creamy filling over the prepared crust, and smooth the top with a spatula for an even surface. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight if you can, to let the cheesecake set beautifully. This chilling time allows all the flavors to meld and ensures the cheesecake slices cleanly with a perfect firmness.
Step 4: Add the Strawberry Sauce and Fresh Strawberries
Once the cheesecake is set, pour the chilled strawberry sauce evenly over the surface. Arrange the thinly sliced fresh strawberries on top for an inviting pop of color and an added fresh fruit texture. The strawberry sauce brings a sweet-tart brightness that perfectly complements the rich, creamy filling, making each bite a heavenly experience.
How to Serve No-Bake Cheesecake with Strawberry Sauce Recipe
Garnishes
A sprinkle of finely chopped fresh mint or edible flowers adds a beautiful touch to this dessert. For some crunch, consider a handful of toasted almond slivers. These little touches not only elevate the look but also bring subtle layers of flavor that will impress your guests.
Side Dishes
Pair this cheesecake with a cup of hot coffee or a glass of sparkling rosé to complement its creamy sweetness. Light fruit salads or fresh berries make great accompaniments, offering a refreshing contrast without overpowering the delicate cheesecake.
Creative Ways to Present
Try serving this No-Bake Cheesecake with Strawberry Sauce Recipe in individual glass jars or mini mason jars for a charming, portion-controlled dessert. Alternatively, use a clear springform pan so the beautiful layers are visible when you serve. For festive occasions, layering the strawberry sauce in swirls on top before chilling creates a stunning marbled effect.
Make Ahead and Storage
Storing Leftovers
Store leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and creamy for up to 3 days. Be sure to keep it cold to maintain its perfect texture.
Freezing
This cheesecake freezes well if wrapped carefully. Cover tightly with plastic wrap and then foil to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator. Avoid freezing with fresh strawberry slices on top, as they don’t hold up well after thawing.
Reheating
Since this is a no-bake cheesecake, reheating is not recommended. The cool, creamy texture is what makes this dessert special, so best enjoy it chilled straight from the fridge.
FAQs
Can I substitute mascarpone with more cream cheese?
Yes, you can use extra cream cheese if you don’t have mascarpone, but mascarpone adds a richer, smoother texture that’s worth seeking out for this recipe.
Is this recipe gluten-free?
Traditional graham crackers contain gluten, but you can find gluten-free graham crackers or use gluten-free cookies as a base to make this cheesecake gluten-free.
How long does it take for the cheesecake to set?
A minimum of 4 hours in the refrigerator is required to let the cheesecake firm up properly, but overnight chilling is best for optimal texture.
Can I make the strawberry sauce ahead of time?
Absolutely! Homemade strawberry sauce can be made a day or two in advance and stored in the refrigerator. Just make sure to keep it covered and chilled until ready to use.
What if I don’t have fresh strawberries?
If fresh strawberries aren’t available, frozen berries thawed and drained can work, but fresh strawberries are ideal for their flavor and texture in this No-Bake Cheesecake with Strawberry Sauce Recipe.
Final Thoughts
This No-Bake Cheesecake with Strawberry Sauce Recipe is truly a joy to make and even more delightful to eat. Its creamy texture, balanced sweetness, and fresh fruit topping make it a standout dessert that feels both sophisticated and comforting. I encourage you to give it a try—it’s an effortless way to impress friends, family, or simply treat yourself to something special. Once you’ve enjoyed a slice, you might find it’s the cheesecake recipe you come back to again and again.
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No-Bake Cheesecake with Strawberry Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This no-bake cheesecake recipe offers a creamy, luscious dessert that’s easy to prepare without an oven. Featuring a buttery graham cracker crust and a smooth filling made from cream cheese, mascarpone, and whipped heavy cream, it’s topped with fresh strawberries and homemade strawberry sauce for a fresh and fruity finish. Perfect for summer gatherings or any occasion when you want a delicious cheesecake without the hassle of baking.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (from 12 whole crackers)
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter (1 stick), melted
Filling
- 8 oz cream cheese (at room temperature)
- 2/3 cup granulated sugar
- 1 1/4 cups heavy whipping cream (chilled)
- 12 oz mascarpone cheese (chilled)
- 2 Tbsp lemon juice (freshly squeezed)
Topping
- 8 oz strawberries (thinly sliced)
- 1 batch strawberry sauce (strained and chilled)
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and 1 tablespoon of granulated sugar. Add the melted unsalted butter and stir until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator to chill and set while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the cream cheese and mascarpone cheese together until smooth and creamy. Add 2/3 cup granulated sugar and lemon juice, and continue mixing until fully incorporated. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheese mixture until well combined, being careful not to deflate the whipped cream.
- Assemble the cheesecake: Pour the filling over the chilled crust, smoothing the top with a spatula. Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
- Add the toppings: Once set, remove the cheesecake from the refrigerator. Arrange the thinly sliced strawberries evenly on top of the cheesecake. Drizzle with the chilled, strained strawberry sauce for added flavor and a beautiful finish before serving.
Notes
- Ensure cream cheese is at room temperature before mixing to avoid lumps in the filling.
- Use chilled heavy cream for best whipping results.
- Chilling the cheesecake for at least 4 hours is crucial for a firm texture.
- The strawberry sauce can be prepared ahead and stored in the refrigerator for up to 3 days.
- For a decorative touch, add whole strawberries or mint leaves on top when serving.
