Introduction

This no-bake cheesecake is a creamy, luscious dessert perfect for warm days or when you want a quick treat without turning on the oven. With a crisp graham cracker crust and a rich mascarpone filling topped with fresh strawberries and homemade strawberry sauce, it’s sure to impress your family and friends.

A round cheesecake with three layers sits on a white plate over a white marbled surface. The bottom layer is a crumbly light brown graham cracker crust, the thick middle layer is smooth and creamy white cheesecake, and the top layer is a white creamy frosting. The top is decorated with bright red sliced strawberries arranged in a circular pattern, overlapping slightly. A wedge has been cut out, showing the clean edges between layers and some crumbs scattered on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs (from 12 whole crackers)

1 Tbsp granulated sugar

8 Tbsp unsalted butter (1 stick), melted

8 oz cream cheese, at room temperature

2/3 cup granulated sugar

1 1/4 cups heavy whipping cream, chilled

12 oz mascarpone cheese, chilled

2 Tbsp lemon juice, freshly squeezed

8 oz strawberries, thinly sliced

Strawberry Sauce (strained and chilled)

Instructions

Step 1: Prepare the strawberry sauce and strain it through a sieve, pressing the solids with a spatula to extract as much syrup as possible. Set aside to cool to room temperature or refrigerate if making ahead. The sauce will keep 3-4 days.

Step 2: In a food processor, break up the graham crackers then pulse into fine crumbs. Transfer to a bowl and mix with 1 Tbsp sugar and the melted butter until crumbs are evenly moistened.

Step 3: Line a 9-inch springform pan with parchment paper. Press the crumb mixture into the bottom and about 1/2 inch up the sides. Freeze for 15 minutes or refrigerate for 30 minutes to set.

Step 4: In a large bowl, beat the cream cheese with 2/3 cup sugar on medium-high speed for about 3 minutes until fluffy and smooth. Scrape down the sides as needed.

Step 5: In another bowl, beat the heavy cream until stiff peaks form (3-5 minutes). Lower speed to medium-low and beat in mascarpone cheese until fully combined and smooth.

Step 6: Gently fold the cream cheese mixture into the whipped mascarpone until blended. Fold in the lemon juice gradually, 1 Tbsp at a time, mixing until incorporated.

Step 7: Spread the cheesecake filling evenly over the chilled crust. Refrigerate for at least 6 hours or overnight to set completely.

Step 8: Before serving, arrange the sliced strawberries in rings on top and brush them with the strained strawberry sauce. Serve additional sauce on the side for each slice.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the cream cheese mixture.

Use a mix of berries for the topping to add color and variety.

If you don’t have a food processor, place crackers in a sealed bag and crush with a rolling pin.

Chilling the crust before adding the filling helps prevent a soggy base.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no-bake cheesecake improves with time and can be made a day or two in advance. Just cover and refrigerate until ready to serve.

Can I substitute mascarpone with another cheese?

Mascarpone adds a rich creaminess, but you can substitute with an equal amount of additional cream cheese if needed, though the texture may be slightly different.