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No Bake Strawberry Cheesecake for Hot Summer Days

This No Bake Strawberry Cheesecake has a graham cracker crust, creamy cheesecake filling, and a fresh strawberry jam swirl. It chills until firm and slices cleanly.
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Prep Time 35 minutes
Cook Time 15 minutes
Chill and Cooling Time 8 hours 40 minutes
Total Time 9 hours 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Jam
  • 16 ounces fresh strawberries hulled and diced
  • 2 tablespoons cornstarch
  • 1 cup granulated sugar
  • 1/2 tablespoon unsalted butter
  • 2 teaspoons vanilla extract
For the Crust
  • 1 1/2 cups graham cracker crumbs about 1 1/2 sleeves
  • 6 tablespoons unsalted butter melted
For the Filling
  • 24 ounces cream cheese softened
  • 1 1/2 cups confectioners’ sugar sifted
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1 cup heavy cream

Equipment

  • Food processor
  • Fine mesh sieve
  • Small saucepan
  • Medium bowl
  • 9-inch springform pan
  • Foil or parchment paper
  • Stand mixer or handheld electric mixer
  • Paddle attachment or beaters
  • Whisk attachment, if using a stand mixer
  • Rubber spatula
  • Butter knife
  • Measuring cups
  • Measuring spoons
  • Refrigerator

Method
 

  1. Add the strawberries and cornstarch to a food processor and process until smooth.
  2. Press the puree through a fine mesh sieve into a small saucepan. Discard the seeds and pulp.
  3. Add the sugar and butter. Cook the puree until thickened, about 15 minutes.
  4. Remove from heat and stir in the vanilla. Transfer the jam to a bowl and cool to room temperature, about 40 minutes.
  5. Line the bottom of a 9-inch springform pan with foil or parchment paper.
  6. In a medium bowl, combine graham cracker crumbs and melted butter. Mix until crumbs are well coated.
  7. Press the mixture firmly into the bottom and 1 inch up the sides of the prepared pan. Set in the freezer while making the filling.
  8. Beat the cream cheese on medium speed until smooth and creamy, about 3 minutes.
  9. Add the confectioners’ sugar and mix on low speed until moistened. Increase to medium and mix until combined, about 2 minutes.
  10. Add vanilla, lemon juice, and salt. Mix on medium speed until incorporated, about 1 minute.
  11. Add heavy cream and beat until the batter becomes thick and almost stiff, about 3 to 5 minutes.
  12. Pour the filling over the prepared crust and spread evenly to the edges of the pan.
  13. Drop spoonfuls of cooled jam over the top. Use a butter knife to swirl the jam into the filling.
  14. Refrigerate the cheesecake for at least 8 hours before serving.

Notes

Make sure the strawberry jam is cooled before swirling.
Chill overnight for the cleanest slices.
Keep refrigerated until ready to serve.