Creamy, no-bake cheesecake with fresh strawberry topping for easy, elegant desserts—ideal for summer.
# What You'll Need:
→ Crust
01 - 150 g graham cracker crumbs (or digestive biscuits)
02 - 55 g unsalted butter, melted
03 - 25 g granulated sugar
→ Cheesecake Filling
04 - 450 g cream cheese, softened
05 - 120 ml heavy cream
06 - 60 g powdered sugar
07 - 1 tsp vanilla extract
08 - Zest of ½ lemon (optional, for brightness)
→ Strawberry Topping
09 - 225 g fresh strawberries, hulled and sliced
10 - 25 g granulated sugar
11 - 2 tsp lemon juice
# Steps to Follow:
01 - In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.
02 - Press the crumb mixture firmly into the bottom of jars or the base of a 9-inch (23 cm) springform pan. Chill while preparing the filling.
03 - In a large bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla, and lemon zest (if using), mixing until creamy.
04 - In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
05 - Spoon or pipe the cheesecake filling over the chilled crust, smoothing the tops.
06 - Refrigerate for at least 4 hours, or until set.
07 - In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries are soft and syrupy. Let cool completely.
08 - Before serving, spoon the cooled strawberry topping over the cheesecake. Serve chilled.
