Sweet & Simple Strawberry Delight Cheesecake

Sweet & Simple Strawberry Delight Cheesecake is a light, fruity, and creamy dessert that blends a buttery graham cracker crust, a smooth no-bake cheesecake filling, and a luscious strawberry topping. It’s the kind of dessert I turn to when I want something beautiful, delicious, and easy to make—no oven required.

Why You’ll Love This Recipe

I love how effortless this cheesecake is to prepare. It’s no-bake, which means I don’t have to stress about water baths or cracks. The cream cheese filling is velvety and lightly sweet, and the fresh strawberry topping gives it a bright, refreshing finish. It’s perfect for spring and summer gatherings, or whenever I want a sweet treat that looks as good as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs

• Butter, melted

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Whipped topping or heavy cream (whipped)

• Fresh strawberries, sliced

• Strawberry glaze or strawberry jam (for topping)

• Lemon juice (optional for brightness)

Directions

1. I mix the graham cracker crumbs and melted butter in a bowl, then press the mixture firmly into the bottom of a springform pan or pie dish to form the crust. I chill it while making the filling.

2. In a large bowl, I beat softened cream cheese, powdered sugar, and vanilla until smooth and fluffy.

3. I fold in whipped topping or gently whipped heavy cream until the mixture is light and creamy.

4. I spread the filling evenly over the chilled crust and smooth the top.

5. I arrange sliced strawberries on top in a decorative pattern.

6. I spoon strawberry glaze or warmed strawberry jam over the berries for a glossy finish.

7. I chill the cheesecake for at least 4 hours, or overnight, until set and ready to slice.

Servings and timing

This cheesecake serves 8–10 and takes about 20 minutes to prepare, plus at least 4 hours of chilling time.

Variations

• I sometimes add lemon zest to the filling for a citrusy twist.

• For a chocolate version, I use a chocolate cookie crust instead of graham crackers.

• I’ve topped it with mixed berries or blueberry compote for variety.

• I use low-fat cream cheese and light whipped topping to make a lighter version.

• Mini versions in cupcake liners are perfect for parties or grab-and-go desserts.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. It’s best enjoyed cold and doesn’t need reheating. If I want to make it ahead, I keep the topping separate and add it just before serving for the freshest look. This cheesecake also freezes well—just wrap it tightly and freeze for up to 1 month. I thaw it in the fridge before serving.

FAQs

Can I use frozen strawberries?

Yes, I can, but I thaw and drain them well first. Fresh strawberries look and taste best for the topping.

Can I make this cheesecake without whipped topping?

Yes, I whip heavy cream until stiff peaks form and fold it into the cream cheese mixture. It gives a similar texture and flavor.

Is this cheesecake overly sweet?

Not at all. I like that it’s lightly sweet, with the strawberries adding natural flavor and freshness.

Can I make this in a regular pie dish?

Definitely. I use a deep-dish pie pan if I don’t have a springform. The only difference is how I slice and serve it.

How do I keep the strawberry topping from sliding off?

I pat the strawberries dry before placing them and use just enough glaze to coat them without making the surface too wet.

Conclusion

Sweet & Simple Strawberry Delight Cheesecake is the kind of dessert I keep coming back to. It’s light, creamy, and bursting with fresh strawberry flavor—all without turning on the oven. Whether I’m making it for a holiday, potluck, or a sunny weekend treat, it always impresses with its beauty and taste.