Easy no-bake cheesecake recipe that is also an easy make ahead dessert! This refreshing strawberry dessert is perfect for any occasion - from an easy dinner dessert or BBQ dessert, great for summer kids' treats, or simple birthday or baby shower cake!You can serve this strawberry cheesecake right away, but it is really best refrigerating the dessert for 6-12 hours after assembling to allow it to set properly.BE SURE TO SCROLL DOWN AFTER THIS PRINTABLE RECIPE CARD FOR IMPORTANT RECIPE TIPS.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Desserts
Cuisine: American
Servings: 10
Calories: 471kcal
Author: LittleCooksReadingBooks.com
Ingredients
2cupscrushed graham crackersabout 16 graham cracker sheets
1/2cupunsalted buttermelted
3 8-ouncepackages cream cheeseroom temperature
1cuppowdered sugar
2cupswhipped cream
3ouncepackage Strawberry Jell-O
Fresh strawberriesfor garnish
Instructions
TO PREPARE THE CRUST:
Place graham crackers in a resealable bag. Using a rolling pin or a kitchen mallet, crush graham crackers into a fine crumbs.
Add the crushed graham crackers to a medium mixing bowl. Add melted butter and stir until coated. Press the mixture into the bottom of a 9-inch springform pan or pie pan and slightly up the sides. Press down until the graham cracker crust is compact and pressed tightly.
Place the crust in the pan in the freezer for 20 minutes while preparing the cheesecake filling.
TO PREPARE THE FILLING:
In a small mixing bowl, prepare the strawberry Jell-O according to package directions (the Jell-O mix and boiling water). Stir to dissolve. Set aside.
In a large mixing bowl, whip the cream cheese with the mixer. Slowly add in powdered sugar a little at a time until all of the sugar is mixed in.
Continue mixing on low speed and carefully add in prepared Jell-O liquid. Scrape down the sides of the bowl and stir in any mixture from the sides.
Fold in the whipped cream until completely mixed in.
Remove the crust from the freezer. Gently spoon strawberry cheesecake mix over the crust in the springform pan.
HIGHLY RECOMMENDED: To help cheesecake set (and keep crust from falling apart), cover tightly with foil and refrigerate for 6-12 hours (up to 2 days).
Prior to serving, garnish with whole strawberries or fresh sliced strawberries. I also recommend topping with our homemade lemon whipped cream. (SEE POST FOR MORE TIPS.)
Store leftovers in an airtight container in the refrigerator for up to 4 days.