No Bake Strawberry Cheesecake Recipe
A refreshing and creamy no-bake strawberry cheesecake featuring a crunchy vanilla wafer crust, a smooth cream cheese and Greek yogurt filling, topped with a homemade sweet strawberry glaze. Perfect for a cool dessert that requires no oven and can be prepared ahead of time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust:
- 3 cups vanilla wafers
- ¼ cup granulated white sugar
- ½ cup (1 stick) salted butter, melted
Cheesecake:
- 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
Topping:
- 1 pound frozen strawberries
- ¼ cup light brown sugar, packed
- 3 tablespoons water
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
Instructions
- Prepare the crust: Assemble a 9-inch springform pan and set aside. Place vanilla wafers and granulated sugar in a food processor and pulse until finely crumbled. Add melted butter and pulse until combined. Press the mixture evenly into the bottom and about halfway up the sides of the springform pan using a glass or measuring cup. Cover with plastic wrap and refrigerate while preparing the filling.
- Make the cheesecake filling: Beat cream cheese and granulated sugar together until smooth and fluffy. Mix in Greek yogurt and vanilla extract until the mixture is creamy and fully combined. Fold in the whipped topping gently to maintain fluffiness. Spread the filling evenly over the chilled crust. Cover again with plastic wrap and refrigerate for at least 6 hours or overnight to set.
- Prepare the strawberry topping: In a medium saucepan over medium heat, combine frozen strawberries, light brown sugar, and water. In a small bowl, whisk together the flour and lemon juice to form a slurry, then stir it into the strawberry mixture. Cook over medium to medium-high heat until the mixture starts bubbling. Reduce heat to a simmer and cook for 5 minutes, breaking up the strawberries as they thaw, until the topping thickens and becomes smooth. Remove from heat and allow to cool completely. Store in the refrigerator if not using immediately.
- Assemble and serve: Remove cheesecake from the refrigerator and uncover. Spoon the cooled strawberry topping over the cheesecake evenly. Slice and serve chilled for a delicious no-bake dessert delight.
Notes
- Ensure cream cheese and Greek yogurt are at room temperature to avoid lumps in the filling.
- Press crust firmly to maintain structure but avoid making it too thick on the sides for better slicing.
- Refrigerate cheesecake for at least 6 hours or overnight for best texture.
- Strawberry topping can be made a day ahead and stored in the refrigerator.
- Use fresh strawberries for topping if desired but cook them slightly less to preserve texture.
Keywords: no bake cheesecake, strawberry cheesecake, no bake dessert, easy cheesecake, vanilla wafer crust, creamy cheesecake, fresh strawberry topping
Find it online: https://servedbynora.com/no-bake-strawberry-cheesecake-recipe/
