This no-bake strawberry cheesecake is light and fluffy, and the cream cheese filling is bursting with fresh strawberries. This cheesecake only requires a few ingredients and is ready to eat in about 4 hours!
3 cups graham crackers crumbs
½ cup salted butter
24 ounces cream cheese, room temperature
1 cup heavy whipping cream, cold
1 teaspoon pure vanilla extract
1 cup granulated sugar
2 cups diced strawberries
Melt the butter and combine it in a medium-sized mixing bowl with the graham crackers crumbs until a sandy mixture forms.
Press the graham cracker mixture into a 9-inch springform pan and set the pan aside.
In a large mixing bowl, using an electric mixer on medium speed, whip the cream cheese until smooth and creamy, about 2-3 minutes.
Add in the heavy cream and vanilla extract and mix until the mixture is homogenous and the whipped cream is fully incorporated.
Add in the sugar and diced strawberries and mix until the strawberries are evenly distributed throughout the mixture.
Pour the cheesecake mixture into the springform pan and place it in the freezer to chill for 4 hours.
Serve and enjoy!
When storing this cheesecake long-term, cover it with plastic wrap to avoid freezer burns. The cheesecake will last for about two months this way.
If you do not have fresh strawberries, you can pre-sliced frozen strawberries that have been thawed in the fridge. You do not want them frozen because the strawberry flavor will not spread as evenly throughout the cheesecake.
Using gluten-free graham crackers makes this a great gluten-free dessert option.