Strawberry Cheesecake That Snaps Into Your Hand Like a Cookie

Why I Made This

There’s no elegant reason. Just stumbled into a thrift shop and bought a vintage pie dish — it’s cracked and a little crooked. Somehow that begged for a messier, more raw kind of cheesecake. No fuss, no fancy crust. Just strawberries, cream, and a dash of patience. I didn’t plan to make a new favorite, but here we are. It’s the kind of dessert that you bite into without thinking, flaky crust crumbling on your fingertips, the tang of cream cheese punching through the jammy sweetness of strawberries. Over the last few weeks, I’ve been craving something familiar but no-bake—something that’s quick to throw together but feels like a treat. Turns out, strawberries and cream cheese are perfect for that. Like, the real deal, not some artificial flavoring. And honestly, I was surprised how much I needed this. Seems like everyone is chasing something simple lately, isn’t it?

Strawberry Cream Cheese No-Bake Cheesecake

This dessert is a no-bake cheesecake made primarily with cream cheese, whipped cream, and fresh strawberries. It features a soft, creamy texture with a slightly crumbly exterior, topped with vibrant strawberries and a smooth, glossy finish. The mixture is assembled cold, resulting in a refreshing and semi-firm final presentation.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method

Ingredients

  

• 200 g graham cracker crumbs for crust
• 100 g unsalted butter melted
• 400 g cream cheese softened
• 100 g granulated sugar
• 1 tsp vanilla extract
• 250 ml heavy cream chilled
• 300 g fresh strawberries hulled and sliced
• 2 tbsp strawberry jam for topping

Equipment

• 9-inch pie dish or tart pan
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Knife
• Cutting board

Method

 

1. Combine graham cracker crumbs and melted butter in a bowl. Mix until evenly coated and press the mixture firmly into the bottom of the pie dish to form an even crust. Chill in the refrigerator for 10 minutes to set.
   200 g graham cracker crumbs, 100 g unsalted butter
2. In a large mixing bowl, beat softened cream cheese, granulated sugar, and vanilla extract with a hand mixer until smooth and creamy, about 2-3 minutes. The mixture should be free of lumps and slightly fluffy.
   400 g cream cheese, 100 g granulated sugar, 1 tsp vanilla extract
3. In a separate chilled bowl, whip the heavy cream with a hand mixer on medium-high speed until stiff peaks form, about 3-4 minutes. The cream should hold its shape when lifting the beaters.
   250 ml heavy cream
4. Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix just until combined, creating a light and airy filling.
   400 g cream cheese, 100 g granulated sugar, 1 tsp vanilla extract, 250 ml heavy cream
5. Pour the filling over the prepared crust and spread evenly using a spatula. Smooth the top and then chill in the refrigerator for at least 2 hours or until set.
   400 g cream cheese, 100 g granulated sugar, 1 tsp vanilla extract, 250 ml heavy cream
6. Just before serving, arrange sliced strawberries over the top of the chilled cheesecake. Warm the strawberry jam slightly and drizzle over the strawberries for glossy finishing touch.
   300 g fresh strawberries, 2 tbsp strawberry jam

And you know, sometimes I think we just need a dessert that’s kind of a rebellion. No pretenses. Just strawberries, cream cheese, and a crust that’s more about the feel than perfection. That’s the whole point. It’s not about impressing anyone. It’s about stopping mid-bork, then grabbing a fork. That’s all for now. Maybe I’ll add a dollop of whipped cream next time, or some mint if I’m feeling fancy. Or, just more strawberries. Like I said, not planned, just what needs to happen.