No Bake Strawberry Cheesecake
This No Bake Strawberry Cheesecake is prepared in just 20 minutes (not including refrigeration time) using strawberry preserves. It’s quick, easy, and delicious!
Servings 12
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs 9 sheets of graham crackers (1 sleeve) pulsed in a food processor
- ⅓ cup granulated sugar
- Pinch of salt
- Pinch of ground cinnamon
- 6 tablespoons unsalted butter melted
For the cheesecake filling:
- 3 (8 ounce) packages cream cheese softened
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
- ½ cup strawberry preserves
- 2 cups whipped topping Cool Whip, thawed in the fridge
Instructions
For the crust:
- Combine graham cracker crumbs, sugar, salt, cinnamon, and butter using a fork in a medium bowl.
- Press into the bottom of an 8 or 9 inch springform pan. Place pan in the refrigerator while you're preparing the cheesecake filling.
For the cheesecake filling:
- Beat softened cream cheese and vanilla extract in a large bowl using an electric mixer until smooth. Gradually add powdered sugar and beat until smooth. Add strawberry preserves and beat until smooth (you may have a few small pieces of strawberries; that's okay).
- Fold in whipped topping to cream cheese mixture.
- Spoon mixture onto crust in the springform pan and spread evenly.
- Cover and refrigerate for at least 4 to 6 hours (preferably overnight), or until firm.
Notes
- Store cheesecake covered in the refrigerator for up to 5 days.
- To freeze, wrap slices securely in plastic wrap, then wrap in aluminum foil. Freeze for up to 3 months. Fully defrost in the refrigerator before serving.
- Total time includes refrigeration time for cheesecake to firm.