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

Scale

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)

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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.