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Strawberry Cheesecake

This Strawberry Cheesecake is a creamy no-bake dessert made with a buttery graham cracker crust, smooth vanilla cream cheese filling, fresh diced strawberries, and a sweet strawberry swirl topping. It’s an easy make-ahead dessert for summer gatherings, birthdays, and family celebrations.
Print Recipe
Strawberry Cheesecake
Prep Time:35 minutes
Chill Time:4 hours
Total Time:4 hours 35 minutes

Ingredients

For the Crust

  • 2 cups graham cracker or digestive biscuit crumbs 250 g
  • ⅔ cup unsalted butter melted (150 g)

For the Filling

  • 16 oz cream cheese softened (450 g)
  • ⅔ cup heavy cream cold (150 ml)
  • ½ cup granulated sugar or to taste (90–100 g)
  • 1 teaspoon vanilla extract 5 ml
  • 1 tablespoon unflavored gelatin 10 g
  • 1 cup diced fresh strawberries 150 g

For the Strawberry Swirl Topping

  • 1½ cups fresh strawberries 250–300 g
  • 1 tablespoon granulated sugar to taste
  • 1½ teaspoons unflavored gelatin 5 g

Instructions

  • Crush the graham crackers or biscuits into fine crumbs and mix with melted butter. Press the mixture firmly into the bottom of an 8-inch (20 cm) springform pan. Chill in the fridge for 20–30 minutes.
  • In a large bowl, beat the cream cheese with sugar and vanilla until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  • Bloom the gelatin in 3 tablespoons (45 ml) of water. Melt it gently and let it cool slightly before mixing it into the filling.
    Gently fold the diced strawberries into the cheesecake filling until evenly distributed.
  • Blend the remaining strawberries and sugar into a smooth purée. Bloom the gelatin in 2 tablespoons (30 ml) of water, melt it, let it cool slightly, and stir into the purée.
  • Pour the filling over the chilled crust and smooth the top. Immediately pour the strawberry topping over the surface.
    Use a toothpick or skewer to gently swirl the strawberry topping into the filling, creating a marble effect.
  • Refrigerate the cheesecake for at least 4–6 hours, or preferably overnight, until fully set.
    Garnish with fresh mint leaves, slice, and enjoy!
Servings: 8
Calories: 550kcal
Author: carlycampbell