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4.75 from 12 votes
This is a simple no bake recipe for strawberry cheesecake.
Servings: 6
Author: Cravings of a Lunatic
  • For the crust:
  • 1 cup graham crumbs
  • 1 tablespoon butter melted
  • For the cheesecake:
  • 1 cup whipping cream
  • 3/4 cup confectioners sugar
  • 1 package of cream cheese 8 ounce brick
  • 1 teaspoon almond extract
  • 4 large strawberries pulsed in a blender or food processor
  • Plus 2 cups strawberries cut into pieces
  • Whipping cream for top if desired I used the spray kind in a can (foodies everywhere gasp- the horror!)
  1. For the crust:
  2. Melt your butter in the microwave.
  3. In a bowl combine graham crumbs and butter. Mix by hand until smooth.
  4. Press it evenly into the bottoms of your canning jars. Set them aside.
  5. For your cheesecake:
  6. Soften you cream cheese. You can set it out ahead of time or just pop it in the microwave for about 30 or so seconds. Keep an eye on it. You want it soft, not liquidy.
  7. Pop 4 strawberries in a blender or food processor and pulse until small pieces and some liquid remain. Set aside.
  8. Slice up your 2 cups of strawberries and set aside.
  9. In a stand mixer whisk the whipping cream until fluffy.
  10. Add the cream cheese and confectioners sugar and whisk again. Start slow so your confectioners sugar does not just blow out into the air. Whisk until creamy and slightly thick.
  11. Add almond extract and whisk for about a minute.
  12. Now transfer half this liquid to another bowl. Set aside.
  13. In the remaining half add you 4 strawberries you blended earlier and whisk until well combined.
  14. Now pour the strawberry cream cheese mixture evenly into your canning jars.
  15. Place a layer of strawberries over top.
  16. Now pour the white cream cheese mixture evenly over the strawberries.
  17. Add another layer of strawberries over top.
  18. Top with whipped cream.
  19. Refrigerate for about an hour, or up to 24 hours.
  20. Serve with a big old cheesecakey smile!
  21. *note- yields 6 small canning jars*