Description
This no-bake cheesecake recipe features a creamy filling made with cream cheese and sweetened condensed milk, set in a graham cracker crust and topped with a vibrant homemade strawberry ripple. It is designed to be a simple yet elegant dessert that is a showstopper for any gathering.
Ingredients
Scale
- 1 (8 oz) block cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 0.33 cup fresh lemon juice
- 1 tsp pure vanilla extract
- 1 prepared graham cracker crust (9-inch)
- 1 cup fresh or frozen strawberries, hulled
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 0.25 cup water
- 1 tbsp water (for cornstarch slurry)
Instructions
- Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and free of lumps (about 2-3 minutes). Gradually beat in the sweetened condensed milk until just combined and creamy (about 1 minute). Finally, stir in the fresh lemon juice and pure vanilla extract until fully incorporated and fragrant.
- Fill and Chill: Carefully pour the creamy cheesecake mixture into your prepared 9-inch graham cracker crust, spreading it evenly with a spatula to create a smooth top. Refrigerate the cheesecake for at least 3 hours, or ideally until it feels firm to the touch when gently pressed. Overnight chilling is always best for the perfect firm texture.
- Make Strawberry Ripple Topping: In a small saucepan, combine the hulled strawberries, granulated sugar, and 0.25 cup water. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the strawberries soften and release their juices (about 5-7 minutes). In a small bowl, whisk together the cornstarch with an additional 1 tablespoon of water to create a smooth slurry. Pour the cornstarch slurry into the simmering strawberry mixture, stirring constantly. Continue to cook for 1-2 minutes, until the topping visibly thickens and coats the back of a spoon. Remove from heat and let it cool completely to room temperature (about 15-20 minutes).
- Create the Ripple: Once the cheesecake is thoroughly chilled and firm, and the strawberry topping is completely cool, spoon generous dollops of the vibrant Strawberry Ripple Topping over the top of the cheesecake. Using a knife or a skewer, gently swirl the topping into the cheesecake mixture, creating beautiful, enticing patterns. Serve immediately or return to the refrigerator until ready to enjoy.
Notes
Ensure cream cheese is fully softened for a smooth filling. For best flavor, choose firm, bright red strawberries. If topping is too thin, cook longer after adding cornstarch. For a quicker option, use store-bought fruit topping. Sugar in topping can be adjusted or substituted for a healthier twist.
- Prep Time: 19 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 400 calories
- Sugar: 39 g
- Sodium: 120 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 35 mg
Keywords: easy dessert, no-bake, cheesecake, strawberry, ripple, cream cheese, graham cracker, quick, fruit topping