Description
This No Bake Strawberry Cheesecake is a creamy, luscious dessert featuring a crunchy vanilla wafer crust and a sweet, tangy strawberry topping. With minimal prep and no baking required, it’s a perfect make-ahead treat for gatherings or special occasions, offering a delicious balance of flavors and textures.
Ingredients
Crust
- 3 cups vanilla wafers
- ¼ cup granulated white sugar
- ½ cup (1 stick) salted butter, melted
Cheesecake Filling
- 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
Strawberry 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 Pan: Assemble a 9-inch springform pan and set it aside for later use.
- Make the Crust Base: Place vanilla wafers and granulated white sugar in a food processor and pulse until finely crumbled.
- Add Butter to Crust: Pour in the melted butter and pulse again until the mixture is well combined and holds together.
- Form the Crust: Press the crust mixture evenly into the bottom and about halfway to three-quarters up the sides of the springform pan using a glass or measuring cup, creating a uniform crust layer.
- Chill the Crust: Cover the crust with plastic wrap and refrigerate while preparing the filling to allow it to set.
- Beat Cream Cheese and Sugar: In a mixing bowl, beat the cream cheese and granulated sugar until the mixture is smooth and fluffy, ensuring no lumps.
- Add Yogurt and Vanilla: Mix in the Greek yogurt and vanilla extract until the filling becomes smooth and creamy.
- Fold in Whipped Topping: Gently fold the whipped topping into the cream cheese mixture to maintain a light texture.
- Assemble Cheesecake: Spread the cheesecake filling evenly over the chilled crust in the springform pan.
- Refrigerate to Set: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight for best results.
- Start Strawberry Topping: In a medium saucepan over medium heat, combine the frozen strawberries with light brown sugar and water, stirring to combine.
- Prepare Thickening Slurry: Whisk together the all-purpose flour and lemon juice until smooth, then add this slurry to the strawberry mixture in the saucepan.
- Cook Topping: Bring the mixture to a bubbling simmer over medium to medium-high heat, stirring frequently.
- Simmer and Thicken: Continue to simmer for 5 minutes, breaking up the strawberries as they thaw, cooking until the topping thickens and becomes smooth.
- Cool the Topping: Remove the saucepan from heat and let the strawberry topping cool completely; refrigerate if needed until serving.
- Serve: Before serving, spread the cooled strawberry topping over the cheesecake, then slice and enjoy.
Notes
- Make sure the cream cheese and Greek yogurt are at room temperature to ensure a smooth filling without lumps.
- Press the crust firmly and evenly for better structure and ease of slicing.
- The cheesecake requires at least 6 hours chilling to set properly; overnight is preferred.
- The strawberry topping can be made a day in advance and refrigerated.
- Use a springform pan for easy removal and presentation.
- For a lighter version, you can use low-fat cream cheese and yogurt, but texture may be slightly different.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
