This No Bake Strawberry Cheesecake is supremely creamy and made with fresh strawberry jam that is swirled over the top. No gelatin is needed for this decadent summer treat.
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Additional Time 8 hourshours
Total Time 8 hourshours35 minutesminutes
Servings 10
Ingredients
For the strawberry jam
16ounces(454g)fresh strawberries, hulled and diced
2tablespoonscornstarch
1cup(200g)granulated sugar
½tablespoonunsalted butter
2teaspoonsvanilla extract
For the crust
1 ½cups(126g)graham cracker crumbs, about 1 ½ sleeves
6tablespoonsunsalted butter, melted
For the filling
24ounces(680g)cream cheese, softened
1 ½cups(180g)confectioners' sugar, sifted
1tablespoonvanilla extract
1teaspoonlemon juice
⅛teaspoonsalt
1cup(240ml)heavy cream
Instructions
Make the strawberry jam
Process the strawberries and cornstarch in a food processor until smooth. Press the puree through a fine mesh sieve into a small saucepan. Discard the seeds and pulp.
Add the sugar and butter. Cook the puree until thickened, about 15 minutes.
Remove from heat and stir in the vanilla.
Transfer the jam to a bowl and set aside to cool to room temperature, about 40 minutes.
Make the crust
Line the bottom of a 9-inch springform pan with foil or parchment paper: set aside.
In a medium bowl, combine the graham crumbs and melted butter. Mix until crumbs are well coated with butter.
Press the mixture firmly into the bottom and 1 inch up the sides of the prepared pan. Set in the freezer while you make the filling.
Make the filling
In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 3 minutes.
Add the confectioners’ sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
Add the vanilla, lemon juice, and salt. Mix on medium speed until well incorporated, about 1 minute.
If using a stand mixer with paddle attachment, switch to the whisk attachment and add the cream. Beat on low speed until the cream is well mixed in. Turn the speed up to high and beat until the batter becomes thick and almost stiff, about 3-5 minutes.
Assemble the cheesecake
Pour the filling over the prepared crust and spread evenly to the edges of the pan.
Drop spoonfuls of jam evenly over the top. Use a butter knife to swirl the jam into the filling.
Refrigerate the cheesecake for at least 8 hours.
Notes
Frozen strawberries can be used. Thaw them first, then continue with step 1.
I like using cornstarch to help thicken the jam but this is completely optional. If you don't have it or don't want to use it, just leave it out. It may take a little longer for the jam the thicken.
Use full-fat brick-style cream cheese. Low fat or whipped cream cheese will not work well with this recipe.
Make ahead tip
The assembled cheesecake will keep for up to 5 days stored covered in the refrigerator.
After the cheesecake has been refrigerated for 8 hours, you can transfer it to the freezer. Wrap the entire pan in plastic wrap followed by a layer of aluminum foil. It will keep for up to 3 months. Thaw in the refrigerator overnight before serving.