No-Bake Cheesecake with a Strawberry Compote

In the hot southern months of summer, turning on the oven can sometimes feel like an act of punishment: filling up your air conditioned kitchen with unnecessary, extra heat. Cut out the fuss, and make this no-bake cheesecake to solve all your problems. You and your family can stay cool, and enjoy a tasty treat!

No-Bake Cheesecake with a Strawberry Compote

Category: Food Recipes

No-Bake Cheesecake with a Strawberry Compote


  • For the crust:
  • 12 ounces graham crackers
  • 1 1/2 sticks butter, melted
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • For the filling:
  • 16 ounces cream cheese, room temperature
  • 14 ounces sweetened condensed milk
  • 1/2 lemon, juiced and zested
  • 1 teaspoon vanilla
  • For the compote:
  • 2 cups strawberries, diced
  • 1/2 lemon, juiced
  • 2 tablespoons sugar


  1. For the crust: In a food processor, pulse the graham crackers, sugar and salt until a fine crumb is formed, about 2 minutes. While blending, slowly pour in the butter until combined.
  2. Pour contents out into a 9-inch springform pan. Use the bottom of a glass to press the crust down (pushing the crust halfway up the pan’s sides) until secured.
  3. For the filling: Use the paddle attachment of a stand or hand mixer to beat the cream cheese until just softened; use a rubber spatula to scrape down the sides. With the mixer on, begin pouring in the sweetened condensed milk very slowly, followed by lemon and vanilla. Beat on high for 5 minutes, or until it appears significantly thicker.
  4. Pour into the crust, smooth and refrigerate for at least four hours, but preferably overnight.
  5. For the compote: In a medium pot, combine all the ingredients and stir. Bring to a light simmer over medium heat, stirring occasionally for five minutes.
  6. Reduce the heat to low, and continue to cook for 10-15 minutes, or until desired consistency is achieved (it will thicken slightly as it cools); remove from heat and cool completely.
  7. Assembly: Remove the sides of the springform pan, top with strawberry compote, slice and serve.
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