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No-Bake Strawberry Shortcake Cheesecake - Creamy, Fresh, and Easy

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 12 ounces shortbread cookies (or vanilla wafers), finely crushed
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • For the filling: 16 ounces cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup cold heavy whipping cream
  • For the strawberry layer: 1 pound fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 2 teaspoons lemon juice
  • 1 tablespoon cornstarch (optional, for thicker glaze)
  • 2 tablespoons water (if using cornstarch)
  • Optional garnish: Whipped cream
  • Crushed shortbread crumbs
  • Extra sliced strawberries

Method
 

  1. Prep the pan. Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides for easier release.
  2. Make the crust. Mix crushed shortbread, melted butter, sugar, and salt until the crumbs feel like wet sand. Press firmly into the pan, going slightly up the sides. Chill for 15 minutes.
  3. Whip the cream. In a cold bowl, whip the heavy cream to stiff peaks. Set aside.
  4. Beat the cream cheese. In a separate bowl, beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth and fluffy, about 2 minutes.
  5. Fold it together. Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.
  6. Fill and smooth. Spoon the filling over the crust and smooth the top. Tap the pan lightly on the counter to remove air bubbles.
  7. Chill. Cover and refrigerate for at least 6 hours, preferably overnight, until set.
  8. Make the strawberry topping. Toss sliced strawberries with sugar and lemon juice. For a thicker glaze, stir cornstarch with water, then warm half the strawberries in a small saucepan with the slurry for 1–2 minutes until glossy. Cool completely, then fold in the remaining fresh berries.
  9. Top and serve. Run a knife around the pan edges and release the springform. Spoon the strawberry topping over the cheesecake. Garnish with whipped cream and extra crumbs if you like. Slice with a warm knife for clean cuts.