This No Bake Strawberry Cheesecake is a perfect dessert for summer or spring parties or any special occasion! This light cheesecake recipe is made with cream cheese and topped with strawberry sauce.Do give this recipe a try.

  • Graham Cracker Crust:
    • 1 1/2 cups Graham Cracker crumbs or Digestive biscuits(10-15) (crushed)
    • 2 tbsp Cocoa powder-optional
    • 2 tbsp Powdered sugar or Granulated white sugar
    • 6 tbsp (85 grams) Unsalted butter, melted or at room temperature
  • Cheesecake Filling:
    • One 8-ounce Cream Cheese, at room temperature
    • 1 cup Heavy Whipping cream (contains 36-40% butterfat) or 8 oz Cold Whipping cream (1 cup)
    • 1 tsp Vanilla Extract
    • 1/4 cup Granulated white Sugar
  • Strawberry Sauce Topping:
    • 2 cups Fresh or unsweetened Frozen Strawberries
    • 1/3 cup Granulated Sugar
    • 1-2 tsp Cornstarch or Cornflour
    • 1/3 cup Water
    • Red Food Coloring-optional
    • 1 - 21 ounce can Strawberry pie filling-optional(if not preparing sauce)
  • Prepare the Graham Cracker Crust:
    • Crush the digestives either in a plastic bag with a rolling pin or in a processor.In a large bowl ,mix together the graham cracker crumbs(or digestive biscuits crushed),cocoa powder, sugar, and melted butter.
    • Press onto the bottom and up the sides of a well greased 8-9 inch spring form pan (or a tart pan).Cover with plastic wrap and place in the refrigerator to chill while you make the cheese cake filling.
  • Prepare the Cheesecake Filling:
    • In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy,has no longer any lumps and the sugar is completely dissolved.Scrape down the sides of the bowl and beat in the vanilla extract.
    • In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture.
    • Pour the filling over the chilled graham cracker crust and smooth the top. Cover with plastic wrap and place in the refrigerator for atleast 2-5 hours.
  • Prepare the Strawberry Sauce:
    • Wash the fresh strawberries. If using frozen strawberries, thaw before using. Chop the strawberries into small pieces. Reserve a third of the chopped strawberries.
    • Mix water and cornstarch until dissolved, pour into a pan and add the strawberries and sugar. Simmer until the sauce thickens. Pour the sauce into a blender and blend until smooth, then pour it back into the pan.
    • Add the reserved third of chopped strawberries and simmer for another minute. Finally add the vanilla essence and some drops of red food coloring if you like.
    • Spread the strawberry filling on top of the chilled cheesecake.Refrigerate until chilled for several hours before serving over your dessert.