Go Back

No Bake Strawberry Shortcake Cheesecake - Creamy, Fresh, and Fuss-Free

Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Shortbread cookies (about 10 ounces), crushed
  • Unsalted butter (6 tablespoons), melted
  • Granulated sugar (2 tablespoons for the crust, 1/3 cup for the filling)
  • Cream cheese (24 ounces), softened
  • Powdered sugar (1/2 cup)
  • Pure vanilla extract (2 teaspoons)
  • Lemon juice (1 tablespoon), fresh
  • Heavy whipping cream (1 1/2 cups), cold
  • Fresh strawberries (about 1 1/2 pounds), divided
  • Strawberry jam or preserves (1/3 cup)
  • Pinch of salt
  • Optional garnish: additional shortbread crumbs, whipped cream, mint

Method
 

  1. Prep your pan. Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides so the cheesecake releases cleanly later.
  2. Make the crust. Pulse shortbread cookies in a food processor to fine crumbs. Stir in melted butter, granulated sugar, and a pinch of salt until the mixture feels like damp sand.
  3. Press and chill. Firmly press the crumbs into the bottom of the pan using a flat-bottomed glass. Pack it well so it holds together. Chill for 15–20 minutes while you prepare the filling.
  4. Beat the cream cheese. In a large bowl, beat softened cream cheese with granulated sugar and powdered sugar until smooth and fluffy, about 2–3 minutes. Scrape the bowl to avoid lumps.
  5. Add flavor. Mix in vanilla and lemon juice. The lemon brightens the filling and keeps it from tasting too sweet.
  6. Whip the cream. In a separate cold bowl, whip heavy cream to stiff peaks. For best results, chill the bowl and beaters for 10 minutes beforehand.
  7. Fold gently. Use a spatula to fold the whipped cream into the cream cheese mixture in 2–3 additions. Keep it light to preserve the airiness.
  8. Fill the pan. Spoon the filling over the chilled crust. Smooth the top with an offset spatula. Tap the pan lightly on the counter to release any air pockets.
  9. Chill to set. Cover and refrigerate at least 6 hours, or overnight for the cleanest slices. The filling should feel firm but silky when gently pressed.
  10. Prep the strawberries. Hull and slice about 1 pound of strawberries. Save a few whole or halved berries for the top if you like a decorative edge.
  11. Make a quick strawberry glaze. Warm strawberry jam in a small saucepan with 1–2 teaspoons of water until fluid. Cool slightly, then toss with the sliced berries to lightly coat. This keeps the topping glossy and juicy.
  12. Top and finish. Release the cheesecake from the springform pan. Spoon the glazed berries over the center, leaving a border if you like. Garnish with extra shortbread crumbs or swirls of whipped cream.
  13. Slice and serve. Use a hot, dry knife for clean slices. Wipe between cuts for neat edges.