No-bake is the best. This rich and creamy cheesecake can be made in no time and is served with perfectly sweet mint-macerated strawberries.
I have always loved cheesecake, but I honestly prefer it no-bake. While New York City-style cheesecake is delicious, I’m just not a fan of how dense it can be. I like my cheesecake airy and light. This no-bake cheesecake totally fits the bill. Plus it serves up wonderfully with fresh macerated berries and mint. It’s the perfect no-bake summertime treat.
No-bake strawberry mint cheesecake recipe
Yield 1 (9-inch) pie or 4-6 mini cheesecakes
- 2 cups chopped strawberries
- 1/3 cup fresh mint leaves, minced
- 2/3 cup plus 2 tablespoons sugar, divided
- 1-1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 16 ounces cream cheese, at room temperature
- 2 teaspoons lemon juice
- Zest of 1 lemon
- 1 pint heavy whipping cream
- In a small mixing bowl, mix together the strawberries, mint and the 2 tablespoons of sugar. Let sit for at least an hour in the fridge. You can make this the same day as the pie, and let it sit overnight with the pie, if desired.
- In a small mixing bowl, stir together the graham cracker crumbs, melted butter and 1/3 cup sugar. Press the mixture into a 9-inch pie plate or into your mini cheesecake containers.
- In the bowl of your electric mixer, add the cream cheese, lemon juice and lemon zest. Beat together until thoroughly mixed.
- Pour in the heavy cream, and beat on low until it’s combined. Turn up the speed to medium, and beat until the mixture starts to thicken.
- Pour in the remaining 1/3 cup of sugar, and continue beating until whipped and creamy.
- Spread the cream cheese mixture into your prepared pie plate (or mini cheesecake containers).
- Let the pie sit overnight, and then top it with the strawberry mixture.