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95% would make again

No-Bake Strawberry Cheesecake Dome

by Betsy Carter and Claire Nolanfeatured in 5 Cheesecake Recipes When You’re Feeling Creamy Or Chocolatey


for 8 servings

  • 2 cups graham cracker (170 g), pulsed to a fine crumb
  • ⅓ cup light brown sugar (75 g), packed
  • ¾ cup unsalted butter (90 g), melted
  • 40 oz cream cheese (1 kg), softened
  • 1 ½ cups light brown sugar (330 g), packed
  • ⅔ cup sugar (135 g)
  • ¼ cup milk (60 mL)
  • 2 teaspoons vanilla extract
  • 2 pt strawberry (600 g), thinly sliced
  • 7 whole strawberries

Nutrition Info

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    Calories 1113
    Fat 74g
    Carbs 106g
    Fiber 11g
    Sugar 73g
    Protein 14g

Estimated values based on one serving size.


  1. In a small bowl, combine graham cracker crumbs and brown sugar.
  2. Add the melted butter and whisk to combine.
  3. Press the graham cracker crumb mixture into the bottom of an 8-inch (20-cm) springform pan, using a measuring cup to pat the surface smooth. Chill in refrigerator for at least 2 hours or until firm.
  4. In a large bowl, combine cream cheese, brown sugar, sugar, milk, and vanilla using a whisk or hand mixer.
  5. Line a 8-inch (20-cm) glass mixing bowl with plastic wrap.
  6. Starting from the center, lay strawberries in an overlapping, circular fashion, making sure they make good contact and are sticking to the plastic wrap. Repeat the circular pattern up until roughly ½ inch (1-cm) from the top of the bowl.
  7. Pour two thirds of cheesecake mixture into strawberry-lined bowl.
  8. Press the whole strawberries into cheesecake mixture to form a layer.
  9. Cover the whole strawberries with the remaining cheesecake mixture.
  10. Carefully lift set graham cracker crust onto cheesecake mixture.
  11. Cover and refrigerate for at least 4 hours.
  12. Carefully invert bowl onto cutting board.
  13. Lift bowl and remove plastic wrap.
  14. Transfer to cutting board and slice into wedges.
  15. Serve immediately.
  16. Enjoy!