No-Bake Marbled Strawberry Cheesecake
Velvety no-bake cheesecake filling marbled with homemade strawberry reduction makes this the most stunning dessert that's bursting with tangy strawberry flavor! It's 100% no-bake, set on a buttery graham cracker crust, and the cheesecake filling sets into a beautiful mousse-like texture overnight – the ideal make-ahead dessert!
Servings 12 slices
Equipment
Ingredients
Strawberry Reduction
- 1/2 Lb (227g) fresh strawberries*, hulled and quartered see notes for frozen or freeze-dried strawberries
- 1/4 Cup (50g) granulated sugar
- 1 Tbsp (15ml) lemon juice
Graham Cracker Crust
- 2 Cups (240g) graham cracker crumbs about 15 full sheets
- 1/3 Cup (67g) packed light brown sugar
- 1/2 Cup (113g) unsalted butter, melted
Cheesecake Filling
- 1 1/2 Cups (360ml) heavy whipping cream, cold
- 24 Oz (678g) full-fat brick-style cream cheese, room temperature NOT the spread
- 1/2 Cup (100g) granulated sugar
- 1/4 Cup powdered sugar
- 1/3 Cup (80g) sour cream, room temperature
- 2 tsp lemon juice
- 2 tsp pure vanilla extract
Garnish (optional)
- 1 Cup fresh strawberries, quartered
Instructions
Make the Strawberry Reduction
- After hulling the strawberries, puree them using a food processor. Afterwards, you should be left with 2/3 cup of puree. Place the strawberry puree into a saucepan over medium-low heat and simmer for 20-25 minutes, stirring occasionally, until reduced by half. When you’re done with the reduction, you should have 1/3 cup of thick, jammy strawberry reduction (if you have more, keep cooking!). Place the reduced puree into an airtight container and refrigerate it until cold, about 1 hour.
Make the Graham Cracker Crust
- In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter. Pour the mixture into a 9-inch springform pan or 10-inch springform pan. Pack it down tightly to the bottom and up the sides of the pan using a glass jar or measuring cup. You’ll want to pack it as tightly as possible to prevent it from crumbling apart when you cut the cheesecake. Freeze the graham cracker crust in the pan for 10-20 minutes while you prepare the cheesecake filling.
Make the Cheesecake Filling
- Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.
- In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese and granulated sugar together on medium until creamy. Scrape down the bowl and paddle as needed. Add the powdered sugar, sour cream, lemon juice, and vanilla extract. Beat on medium-high speed until smooth and combined (no lumps), about 2–3 minutes.
- Use a rubber spatula to gently fold the whipped cream into the cheesecake filling until combined.
- Make the Strawberry Filling: Place 1 Cup of the cheesecake filling into a separate medium bowl and add the chilled strawberry reduction. Fold together until uniform.
- Remove the graham cracker crust from the freezer and add spoonfuls of the cheesecake filling and strawberry filling into it. Use a butter knife or skewer to gently marble the filling without mixing it together too much. Give the pan a light tap to settle the filling if needed. When you reach the top of the cheesecake, use an angled spatula to smooth the top little by little, gently blending the colors together until you are satisfied with the marble effect. Cover the cheesecake tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.
Assembly
- When you’re ready to decorate the marbled strawberry no-bake cheesecake, remove the rim from the springform pan. To create the look pictured, top with the fresh quartered strawberries halfway around the edges of the cheesecake.
Notes
*Strawberries: After hulling the fresh strawberries, you'll be left with about 180g. If you're using frozen strawberries, measure out 2/3 Cup or 180g. If you'd rather use freeze-dried strawberries instead of making the reduction, use a food processor to grind 1/2 Cup (15g) of freeze-dried strawberries into fine powder, then fold together with the 1 Cup of cheesecake filling in Step 4 of the filling instructions.
Make Ahead Tips:
- The strawberry reduction can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
- After making and freezing the graham cracker crust, it can be covered and stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
- You can make and assemble the no-bake cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil.