This no-bake cheesecake is incredibly creamy, topped with a smooth homemade strawberry jam swirl. No gelatin is required for this decadent summer treat.
Prep Time: 20 minutes | Cook Time: 15 minutes | Chill Time: 8 hours
Ingredients
For the strawberry jam:
- 16 oz (454 g) fresh strawberries, hulled and diced
- 2 tbsp cornstarch
- 1 cup (200 g) granulated sugar
- 1/2 tbsp (7 g) unsalted butter
- 2 tsp vanilla extract
For the crust:
- 1 ½ cups (126 g) graham cracker crumbs (about 1 ½ sleeves)
- 6 tbsp (90 g) unsalted butter, melted
For the filling:
- 24 oz (680 g) cream cheese, softened
- 1 ½ cups (300 g) confectioners’ sugar, sifted
- 1 tbsp vanilla extract
- 1 tsp lemon juice
- 1/8 tsp salt
- 1 cup (237 ml) heavy whipping cream, cold
Instructions
Make the strawberry jam
Process the strawberries and cornstarch in a food processor until smooth. Press the puree through a fine-mesh sieve into a small saucepan to discard the seeds and pulp.
Add the sugar and butter. Cook the puree over medium heat until thickened, about 15 minutes.
Remove from heat and stir in the vanilla.
Transfer the jam to a bowl and set aside to cool to room temperature (about 40 minutes).
Make the crust
Line the bottom of a 9-inch springform pan with parchment paper or foil; set aside.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well coated.
Press the mixture firmly into the bottom and 1 inch up the sides of the prepared pan. Place in the freezer while you prepare the filling.
Make the filling
Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy (about 3 minutes).
Add the confectioners’ sugar and mix on low speed until moistened. Then increase the speed to medium and continue mixing until well combined (about 2 minutes).
Add the vanilla, lemon juice, and salt. Mix on medium speed until well incorporated (about 1 minute).
Switch to the whisk attachment (if using a stand mixer) and add the cold heavy cream. Beat on low speed until mixed in, then turn the speed to high and beat until the batter becomes thick and almost stiff (about 3–5 minutes).
Assemble the cheesecake
Pour the filling over the prepared crust and spread it evenly to the edges of the pan.
Drop spoonfuls of the cooled strawberry jam over the top. Use a butter knife to swirl the jam into the filling to create a marbled effect.
Inspired by: Baked By An Introvert