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–+ servings
No bake strawberry cheesecake on a red and white striped napkin
Eliza Cross

No Bake Cheesecake with Strawberries

5 from 2 votes
This sweet, creamy no bake cheesecake is simple to make and SO light and creamy! It's topped with juicy fresh strawberries and is the perfect easy dessert.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Desserts and Sweets
Cuisine: American
Calories: 466
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 9 " graham cracker crust prepared in a pie pan
  • 16 ounces cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 1/3 cup full fat plain Greek yogurt
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream
  • 1 quart fresh strawberries hulled and halved
  • Additional whipped cream for topping optional

Method
 

  1. In a large mixing bowl, combine the softened cream cheese, powdered sugar, Greek yogurt, lemon juice and vanilla with an electric mixer until smooth.
  2. In a separate bowl, whip the heavy cream until firm peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture.
  4. Spread the filling in the graham cracker crust. Cover and chill for at least 4 hours.
  5. Top the cheesecake with the halved strawberries.
  6. Cut in wedges and serve.

Nutrition

Serving: 1sliceCalories: 466kcalCarbohydrates: 34.7gProtein: 8.4gFat: 33.7gSaturated Fat: 21.3gCholesterol: 101mgSodium: 197mgFiber: 1.7gSugar: 29.7g

Notes

Store leftover cheesecake tightly wrapped in the refrigerator for up to 3 days.
The no bake cheesecake pie can be made ahead and frozen. Wrap tightly in plastic wrap and foil and freeze for up to 1 month. Thaw in the refrigerator overnight or on the countertop for 1 hour before serving. Add the strawberries just before serving.

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