Ingredients
Method
- In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to a bowl, and add 1 tablespoon sugar and 8 tablespoon melted butter. Stir to evenly moisten crumbs then press into the bottom of a 9" springform pan going ½" up the sides. Freeze for 20 minutes or refrigerate for 30 minutes for crumbs to set.
- In a large mixing bowl, combine 8 oz cream cheese and ⅔ cup granulated sugar. Beat on medium/high speed for 3 minutes until fluffy and smooth, scraping down the bowl as needed. Set aside.
- In a separate mixing bowl, using a clean electric hand mixer, beat 1 ¼ cups of heavy whipping cream until stiff peaks form (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.
- Use a spatula to fold cream cheese into whipped mascarpone mixture until well blended. Fold in 2 tablespoon lemon juice, adding 1 tablespoon at a time and folding until well incorporated.
- Transfer cheesecake filling over the chilled crust and refrigerate for at least 4 hours or overnight until completely chilled. Arrange sliced strawberries in rings over the top.
- Enjoy your Easy No Bake Cheesecake Recipe!
Nutrition
Notes
Pro Tips:
Use full-fat cream cheese that's been out for exactly 2-3 hours, not fully room temperature. I learned this after countless lumpy disasters—slightly cool cream cheese whips smoother and holds more air, creating that perfect cloud-like texture without overbeating. Source your graham crackers from the cookie aisle, not the s'mores section. Cookie aisle crackers are typically fresher with more structural integrity, and when you crush them, they create varied textures that make your crust more interesting than uniform store-bought crumbs. Add your gelatin while the cream cheese mixture is still slightly warm from whipping friction. The residual heat helps dissolve gelatin completely without creating those dreaded rubbery pockets that can ruin the entire texture of your finished cheesecake. Press your crust with the bottom of a measuring cup wrapped in plastic wrap instead of your hands. This Dominican bakery trick creates perfectly even compression without adding oils from your skin, which can make the crust soggy over time.
Use full-fat cream cheese that's been out for exactly 2-3 hours, not fully room temperature. I learned this after countless lumpy disasters—slightly cool cream cheese whips smoother and holds more air, creating that perfect cloud-like texture without overbeating. Source your graham crackers from the cookie aisle, not the s'mores section. Cookie aisle crackers are typically fresher with more structural integrity, and when you crush them, they create varied textures that make your crust more interesting than uniform store-bought crumbs. Add your gelatin while the cream cheese mixture is still slightly warm from whipping friction. The residual heat helps dissolve gelatin completely without creating those dreaded rubbery pockets that can ruin the entire texture of your finished cheesecake. Press your crust with the bottom of a measuring cup wrapped in plastic wrap instead of your hands. This Dominican bakery trick creates perfectly even compression without adding oils from your skin, which can make the crust soggy over time.
