Introduction

This no bake strawberry cheesecake is a refreshing and creamy dessert perfect for warm days or any time you want a simple yet impressive sweet treat. It features a crunchy vanilla wafer crust, a smooth cream cheese filling, and a luscious homemade strawberry topping.

A slice of strawberry cheesecake is shown on a white plate with a textured rim, placed on a white marbled surface. The cheesecake has three layers: the bottom is a light brown crumbly crust, the middle is a thick, smooth white cream cheese layer, and the top is covered with a glossy red strawberry sauce with whole and sliced strawberries on it. A small piece of the crust is broken off and lying beside the slice on the plate. In the background, more strawberries and another part of the whole cheesecake on a white plate can be seen blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups vanilla wafers
¼ cup granulated white sugar
½ cup (1 stick) salted butter, melted
2 (8 ounce) packages cream cheese, room temperature
⅔ cup granulated white sugar
1 cup plain Greek yogurt, room temperature
½ tablespoon vanilla extract
1 (8 ounce) package whipped topping
1 pound frozen strawberries
¼ cup light brown sugar, packed
3 tablespoons water
1 tablespoon all-purpose flour
1 tablespoon lemon juice

Instructions

Step 1: Assemble a 9-inch springform pan and set aside.
Step 2: Place vanilla wafers and ¼ cup granulated sugar in a food processor. Process until finely crumbled.
Step 3: Pour in melted butter and pulse until combined.
Step 4: Press the crumb mixture evenly into the bottom and halfway up the sides of the springform pan using a glass or measuring cup to create the crust.
Step 5: Cover the crust with plastic wrap and refrigerate while preparing the filling.
Step 6: Beat together cream cheese and ⅔ cup sugar until smooth and fluffy.
Step 7: Mix in Greek yogurt and vanilla extract until creamy and well combined.
Step 8: Gently fold in the whipped topping.
Step 9: Spread the cheesecake filling evenly over the chilled crust.
Step 10: Cover with plastic wrap and refrigerate for at least 6 hours or overnight for best results.
Step 11: To make the strawberry topping, place frozen strawberries in a medium saucepan over medium heat. Stir in brown sugar and water.
Step 12: In a small bowl, whisk together flour and lemon juice until smooth and add this slurry to the strawberry mixture.
Step 13: Cook the mixture over medium to medium-high heat until bubbling, then simmer for 5 minutes, breaking up strawberries as they thaw, until thickened and smooth.
Step 14: Remove from heat and allow topping to cool completely. Refrigerate if not serving immediately.
Step 15: Before serving, spoon the strawberry topping over the cheesecake and slice to serve.

Tips & Variations

For added crunch, sprinkle chopped nuts into the crust mixture before pressing it into the pan.
Use fresh strawberries instead of frozen if they are in season, adjusting cooking time for the topping accordingly.
Substitute Greek yogurt with sour cream for a slightly tangier flavor.
Make individual servings in small jars for easy portion control and presentation.

Storage

Cover the cheesecake tightly and refrigerate for up to 3 days. Store the strawberry topping separately in an airtight container in the fridge. To serve again, bring the topping to room temperature and stir before spreading it over the cheesecake. Do not freeze, as the texture may become grainy.

How to Serve

A slice of cheesecake is lifted, showing three main layers: a thick crumbly golden brown crust at the bottom, a thick smooth white creamy middle layer, and a shiny red strawberry topping with whole strawberry pieces dripping down the side. The cheesecake sits on a white plate with some crumbs scattered around, and in the background, three whole strawberries rest on another white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, the cheesecake can be prepared up to a day in advance. Just keep it covered in the refrigerator, and add the strawberry topping right before serving for the best freshness.

Is it necessary to use a springform pan?

A springform pan is recommended because it allows you to easily remove the cheesecake without damaging the crust or sides. If you don’t have one, use a regular pan lined with parchment paper for easier removal.