You know those deserts that look like you spent all afternoon on them… but you really didn’t? That’s exactly what this cheesecake is. It’s creamy, silky, lightly sweet, and layered with fresh strawberries that get just a kiss of vanilla and balsamic, nothing overwhelming, just enough to make your quests ask, “What’s that flavor?” Best part: no oven, no fuss.
If I could only have one type of dessert for the rest of my life, it would be 🍓Cheesecake!
Ingredients
How to Make Vanilla Cheesecake with Strawberry Topping
Make the Crust First
Prepare the Filling
Mix the Topping and Assemble
Recipe Tips
- Use room-temperature cream cheese. It eliminates that “tiny lump” struggle
- Whip the cream fully, as a soft whip leads to a softer set cheesecake.
- Run your knife under hot water, wipe, slice, repeat.
- Chill long enough: six hours is the minimum, but overnight gives you that firmer, slice-clean texture.
- Don’t over mix the cheesecake filling: Once the whipped cream is folded in, stop mixing or it can deflate.
- Taste your strawberries; if they’re super sweet, reduce the honey. If they’re tart, add in a little extra.
How to Store Leftover Cheesecake
Refrigerator: Store the cheesecake covered in the fridge for up to 4 days. If you’re storing it with the strawberry topping already on, the berries will soften a bit-but in a delicious, syrupy way.
Freezer: You can freeze the cheesecake without the strawberry topping for up to 2 months. Wrap tightly in a plastic wrap, then again in foil, or place in a freezer-safe container. Thaw in the fridge overnight before serving, then top with fresh strawberries.
The topping strawberry mixture keeps in the fridge for 1-2 days. It will get juicier as it sits (which honestly, makes it even better over the cheesecake.
Substitutions and Variations
- You can add 1 finely chopped basil leaf to the topping.
- Drizzle a thin, swirling layer of melted dark chocolate over the filling before chilling. Add ¼ cup coconut cream to the filling and top with toasted coconut.
- Swap for a different crust: vanilla wafers, Biscoff cookies, or shortbread cookies.
- Add in different berries: raspberries, blueberries, and top with lemon zest.
- You can add this cheesecake to jars: layer the crust, filling, and topping for single-serving portions. Perfect for parties or picnics.
FAQ’S: No-Bake Vanilla Cheesecake
Yep! This cheesecake actually tastes better the next day because the filling has time to fully set.
Yes, just thaw and drain them first so your topping isn’t too watery. Frozen are great to use in off-season when frozen will always be at peak flavor.
Just a small amount deepens the strawberry flavor without tasting like vinegar. Is the secret-” why is this so good?” moment.
No-Bake Vanilla Strawberry Cheesecake
Ingredients
Equipment
Recipe Directions
- In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and a pinch of salt until the mixture has a sand-like texture.
- Use a measuring cup to pack the crust evenly into the bottom of the springform pan.
- Place the crust in the refrigerator while you work on the filling.
- Whip the softened cream cheese until silky and lump-free: with a hand mixer (or stand mixer) until
- Add the powdered sugar and vanilla, and continue mixing until creamy.
- In a separate bowl, mix the cream until it reaches a firm, cloud-like consistency. Lift and fold the whipped cream into the cream cheese until just combined.
- Spread the filling over the chilled crust and smooth the top.
- Chill at least 6 hours, or overnight for the best texture.
- Add the diced strawberries, honey, vanilla, balsamic, and a pinch of salt to a bowl. Stir gently.
- Let the mixture sit for at least 15 minutes as the berries release their juices and the flavors blend.
- Spoon the mixture over the cheesecake right before serving, or layer it on top and return to the fridge if you’d like a chilled, slightly syrupy topping.
Nutrition
Your Private Recipe Notes
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