No-Bake Strawberry Cheesecake
Delight in every spoonful! This No-Bake Strawberry Cheesecake is silky, fruity, and perfectly layered for the ultimate summer treat. 
Ingredients
The Graham Cracker Base:
1 ½ cups Graham cracker crumbs
¼ cup Granulated sugar
6 tbsp Unsalted butter, melted
A pinch of salt
The Strawberry Compote Layer:
2 cups Fresh strawberries, hulled and sliced
¼ cup Granulated sugar
1 tbsp Fresh lemon juice
1 tsp Cornstarch mixed with 1 tbsp water
The No-Bake Cheesecake Filling:
16 oz Full-fat cream cheese, softened
1 cup Powdered sugar, sifted
1 ½ cups Heavy whipping cream, cold
1 tsp Pure vanilla extract
½ cup Strawberry purée
How To Make
Step 1: The Buttery Base: Combine graham cracker crumbs, sugar, and salt, then stir in melted butter. Divide among glasses, press down firmly, and refrigerate.
Step 2: Simmer the Compote: Simmer strawberries, sugar, and lemon juice for 8–10 minutes until the berries break down and the liquid thickens. Let it cool completely.
Step 3: Whip the Cream: Beat the cold heavy whipping cream until stiff peaks form and keep it chilled in the refrigerator.
Step 4: Create the Mousse: Beat softened cream cheese and powdered sugar until smooth, then stir in vanilla. Gently fold in the whipped cream (and strawberry purée for a pink layer).
Step 5: Layer and Chill: Spoon cooled compote over the crust, followed by the cheesecake mousse. Refrigerate for at least 4 hours before serving.
