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A perfect slice of No Bake Strawberry Swirl Cheesecake with a graham cracker crust on a white plate.

No Bake Strawberry Swirl Cheesecake

This recipe makes a refreshing No Bake Strawberry Swirl Cheesecake, perfect for busy families. It is easy to prepare and results in a sweet treat that appeals to both children and adults. This version is gluten-free.
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Prep Time 45 minutes
Cook Time 15 minutes
Chilling Time 8 hours
Total Time 9 hours
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Jam
  • 16 ounces fresh strawberries, hulled and diced (454 g)
  • 2 tablespoons cornstarch
  • 1 cup granulated sugar (200 g)
  • 0.5 tablespoon unsalted butter
  • 2 teaspoons vanilla extract
For the Crust
  • 1.5 cups graham cracker crumbs (126 g), about 1 1/2 sleeves
  • 6 tablespoons unsalted butter, melted
For the Filling
  • 24 ounces cream cheese, softened (680 g)
  • 1.5 cups confectioners' sugar, sifted (180 g)
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon juice
  • 0.125 teaspoon salt (or 1/8 teaspoon)
  • 1 cup heavy cream (240 ml)

Equipment

  • Food processor
  • Fine mesh sieve
  • small saucepan
  • 9-inch springform pan
  • Stand mixer or handheld electric mixer
  • Whisk attachment

Method
 

  1. Process the strawberries and cornstarch in a food processor until smooth. Press the puree through a fine mesh sieve into a small saucepan. Discard the seeds and pulp.
  2. Add the sugar and butter. Cook the puree until thickened, about 15 minutes.
  3. Remove from heat and stir in the vanilla.
  4. Transfer the jam to a bowl and set aside to cool to room temperature, about 40 minutes.
  5. Line the bottom of a 9-inch springform pan with foil or parchment paper and set it aside.
  6. In a medium bowl, combine the graham crumbs and melted butter. Mix until the crumbs are well coated with butter.
  7. Press the mixture firmly into the bottom and 1 inch up the sides of the prepared pan. Set the pan in the freezer while you make the filling.
  8. In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, 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 the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
  10. Add the vanilla, lemon juice, and salt. Mix on medium speed until well incorporated, about 1 minute.
  11. If using a stand mixer with a paddle attachment, switch to the whisk attachment and add the cream. Beat on low speed until the cream is well mixed in. Turn the speed up to high and beat until the batter becomes thick and almost stiff, about 3-5 minutes.
  12. Pour the filling over the prepared crust and spread it evenly to the edges of the pan.
  13. Drop spoonfuls of jam evenly 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

This dessert is a family favorite because it tastes great and is simple to make without turning on the oven. The chilling time is necessary for the cheesecake to set properly.

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