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No Bake Cheesecake with Strawberry Topping and Graham Crumble Recipe

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★★★★★

4.7 from 741 reviews

This no bake cheesecake recipe features a creamy, rich cheesecake nestled on a buttery graham cracker crust, topped with an optional fresh strawberry topping and optional graham cracker crumble. The recipe includes an easy-to-make crust baked briefly for structure, a smooth cream cheese filling stabilized with whipped heavy cream, and the possibility of adding nutty browned butter for depth of flavor. Perfect for a luscious dessert that requires no prolonged baking, this cheesecake is chilled to set and can be customized with various toppings.

Ingredients

Scale

For the Crust:

  • 18 full sheets graham crackers (9.7 ounces; about 2 and 1/2 cups crumbs)
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup butter, melted

For the Graham Crumble (Optional):

  • 9 full sheets graham crackers
  • 1 tablespoon sugar
  • 1 pinch kosher salt
  • 1/4 cup butter, melted

For the Cheesecake:

  • 6 tablespoons butter, optional (for browning)
  • 2 tablespoons whole milk, optional (for browning butter)
  • 1 and 1/4 cups heavy cream (36% fat recommended)
  • 3 (8-ounce) packages full fat cream cheese, softened
  • 1 and 1/2 cups granulated sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1/4 teaspoon kosher salt
  • Fresh Strawberry Topping (or any preferred topping)

Instructions

  1. Prepare Cream Cheese: Set out 3 packages of cream cheese to come to room temperature, ensuring smooth blending later.
  2. Make the Crust: Preheat oven to 350°F. Place 18 graham cracker sheets into a food processor. Add 2 tablespoons sugar and 1/4 teaspoon kosher salt; pulse until crackers become fine crumbs. Alternatively, crush crackers with rolling pin inside a ziplock bag.
  3. Add Butter to Crumbs: Melt 1/2 cup butter. Add to crumbs and pulse to combine evenly.
  4. Form the Crust: Press crumb mixture into the bottom and up the sides of a 9-inch springform pan firmly, using a glass or measuring cup and your thumb to pack the top edge tightly.
  5. Optional Graham Crumble: Using leftover 9 graham cracker sheets, pulse with 1 tablespoon sugar and a pinch of salt in food processor. Add 1/4 cup melted butter, press mixture into a flat crust on a baking sheet and set aside.
  6. Bake Crusts: Bake springform pan crust and crumb topping on baking sheet together for 10–12 minutes or until edges start to brown. Remove and cool the crust, break up the crumb topping and store covered until serving.
  7. Optional Browned Butter: In a small saucepan, add 6 tablespoons butter and 2 tablespoons whole milk. Cook over medium heat, whisking constantly, until butter foams, pops, then foams again with golden browned bits forming. Smell should be nutty. Transfer butter to a bowl and cool fully.
  8. Whip Cream: Beat 1 and 1/4 cups heavy cream in a large bowl or stand mixer until stiff peaks form, about 2–4 minutes. Scrape into another bowl and refrigerate immediately.
  9. Beat Cream Cheese: Using the same mixer bowl, beat softened cream cheese until smooth with no lumps.
  10. Add Remaining Cheesecake Ingredients: Add 1 and 1/2 cups sugar, 1/2 cup sour cream, 2 teaspoons vanilla, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt. Beat until combined.
  11. Add Browned Butter: Mix in cooled browned butter thoroughly, scraping bowl sides as needed.
  12. Fold in Whipped Cream: Using a rubber spatula, gently fold in one-third of the whipped cream, then the remaining two-thirds. Fold carefully to keep mixture light and fluffy.
  13. Assemble Cheesecake: Pour cheesecake mixture into cooled graham cracker crust, spreading evenly. Cover tightly with plastic wrap and refrigerate for 4 to 12 hours, or up to 2 days.
  14. Prepare Topping: About an hour before serving, make and chill fresh strawberry topping or alternative preferred toppings.
  15. Serve: Optionally pour strawberry topping on cheesecake and sprinkle graham crumble on top for presentation. Alternatively, serve topping and crumble on individual slices.
  16. Storage: Keep the cheesecake tightly covered in the refrigerator. Refer to freezing instructions in original blog for longer storage options.

Notes

  • You can substitute the graham cracker crust with other crisp cookies like Nilla Wafers, Biscoff, Gingersnaps, or Walker’s shortbread cookies—use about 9-10 ounces total. If using cookies with filling such as Oreos, reduce butter amount by half.
  • Heavy cream used for whipping should be the highest fat content possible (ideally 36% or higher) and is different from coffee creamer.
  • Nutrition facts provided do not include the strawberry topping.
  • Make sure cream cheese is fully softened to avoid lumps in cheesecake filling.
  • Browned butter adds rich, nutty flavor but is optional.
  • Do not overmix when folding in whipped cream to maintain cheesecake’s texture and stability.

Keywords: no bake cheesecake,graham cracker crust,browned butter cheesecake,fresh strawberry topping,creamy cheesecake,easy cheesecake dessert

Find it online: https://mjrecipe.com/no-bake-cheesecake-with-strawberry-topping-and-graham-crumble-recipe/