No Bake Strawberry Cheesecake


  • Total Time: 40 mins
  • Prep Time:  20 mins
  • Cool Time: 6-8 hours
  • Yield: 6-8 servings



  • 2 cups Graham Cracker crumbs
  • 8  tablespoons butter, melted
  • 1/3 cup confectioners sugar
  • 1 tsp cinnamon


  • 1-1/4 cups COLD heavy cream
  • 24 ounces full fat cream cheese (at room temperature)
  • ½ cup granulated sugar
  • 2 tablespoons confectioners sugar
  • ¼ cup sour cream
  • 2 teaspoons lemon juice
  • 1 tsp vanilla extract

Strawberry Topping

  • 1Lb Strawberries, rinsed, hulled and thickly sliced
  • 1/3 cup granulated sugar
  • 1 Tablespoon lemon juice
  • In a medium saucepan combine ingredients, bring to a foil, stirring occasionally. Reduce to a simmer and cook 20-30 minutes.  Chill completely and pour over cake.


    1. Mix crumbs, butter, cinnamon  and sugar.  Press very tightly into bottom of 9-10 inch springform pan.  Freeze for 20 minutes while you prepare filling.
    2. Using a hand or stand mixer beat the cold cream cheese until stiff peaks form. Set aside.
    3. Beat the cream cheese with the granulated sugar until COMPLETELY smooth and creamy. Add the confectioners sugar, sour cream, lemon juice, and vanilla beating for 2-3 minutes until smooth.
    4. Pour into prepared crust, smoothing top with an offset spatula
    5. Cover with plastic wrap and refrigerate for at least 6-8 hours or up to 2 days.
    6. Use a knife to loosen the chilled cake from the sides then remove the rim.
    7. Serve with Strawberry topping if desired. You can also dust with confectioners sugar and serve fruit on the side.

        💜 Tara's Tips

        This Easy cake will dazzle your guests