Creamy No-Bake Strawberry Cheesecake Hearts
A quick and easy no-bake cheesecake recipe featuring a creamy strawberry filling and a buttery graham cracker crust, perfect for Valentine’s Day or any celebration.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces (450g) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream, cold
- ½ cup fresh strawberries, pureed
- Fresh strawberry slices (optional, for garnish)
- Fresh mint leaves (optional, for garnish)
Instructions
- Prepare the crust: Pulse graham crackers in a food processor until fine crumbs form (about 1 cup). Alternatively, crush with a rolling pin in a zip-top bag.
- Transfer crumbs to a bowl and stir in melted butter and granulated sugar until well combined and mixture holds when pressed.
- Press crumb mixture firmly and evenly into the bottom of a 9-inch springform pan or heart-shaped silicone molds.
- Refrigerate crust while preparing the filling.
- Make the cheesecake filling: Beat softened cream cheese and powdered sugar on medium speed until smooth and creamy, about 2-3 minutes.
- Add vanilla extract and beat to combine.
- In a separate cold bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into cream cheese mixture without deflating.
- Fold in fresh strawberry puree until evenly distributed and pink in color.
- Assemble and chill: Pour cheesecake filling over chilled crust and spread evenly.
- If using silicone molds, fill each cavity about ¾ full.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.
- Serve and garnish: Run a knife around the pan edge or gently pop silicone molds to release cheesecake hearts.
- Top with fresh strawberry slices and mint leaves if desired.
- If cheesecake is too soft after chilling, freeze for 15-20 minutes before serving to firm up.
Notes
Use almond flour or gluten-free graham crackers for gluten-free crust. Swap heavy cream with coconut cream for dairy-free version. Thaw and drain frozen strawberries before pureeing to avoid soggy filling. Chill overnight for best texture and flavor. Use a sharp knife warmed in hot water for clean slices.
Nutrition
- Serving Size: 1 cheesecake heart
- Calories: 350
- Sugar: 15
- Sodium: 250
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 20
- Fiber: 1
- Protein: 6
Keywords: no-bake cheesecake, strawberry cheesecake, Valentine’s Day dessert, easy cheesecake, creamy cheesecake, no-bake dessert, heart-shaped cheesecake