Craving something sweet and light during the warmer months? Look no further than this No-Bake Strawberry Shortcake Cheesecake! It’s the perfect dessert that combines the classic flavors of strawberry shortcake with the creamy richness of cheesecake. Plus, there’s no oven required, making it an ideal choice when you want to keep your kitchen cool.
Imagine a luscious cheesecake filling nestled between layers of fluffy whipped cream and fresh strawberries, all resting on a buttery graham cracker crust. This dessert is not just a feast for the eyes; it’s a delightful burst of flavors and textures that will leave everyone at your table wanting more.
Delicious No-Bake Strawberry Shortcake Cheesecake Recipe
This No-Bake Strawberry Shortcake Cheesecake is a delightful dessert that balances a smooth, creamy filling with the fresh and fruity taste of strawberries. Each bite offers hints of sweetness and a hint of tartness, all while being wonderfully light and fluffy.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- Additional whipped cream and strawberries for topping
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Mix well until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Layer the Cheesecake: Pour half of the cheesecake filling over the chilled crust and spread it evenly. Layer half of the sliced strawberries on top. Add the remaining cheesecake filling and smooth it out, followed by the rest of the strawberries.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight until set.
- Serve: Once set, remove the cheesecake from the springform pan. Top with additional whipped cream and fresh strawberries before slicing.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 4g
- Carbohydrates: 28g
