Description
This No Bake Strawberry Cheesecake is a delightful and creamy dessert that’s perfect for any occasion. Made with fresh strawberry puree, cream cheese, and a graham cracker crust, it’s a refreshing treat that’s sure to impress.
Ingredients
Units
Scale
For the Strawberry Sauce:
- 1 lb fresh strawberries (454g)
- 3/4 cup granulated sugar
- 4 tablespoons corn starch
For the Crust:
- 2 1/4 cups graham cracker crumbs (375 grams)
- 1/2 cup melted, unsalted butter
For the Cheesecake Filling:
- 3 packages full fat cream cheese (750 grams or 24 oz total)
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 cup heavy whipping cream
For Garnish:
- whipped cream and fresh strawberries
Instructions
- Prepare the Strawberry Sauce: Wash and chop strawberries. Puree until smooth using a food processor or blender, then strain through a fine mesh strainer.
- Cook the Strawberry Sauce: Whisk together strawberry puree, granulated sugar, and corn starch until smooth. Cook in a saucepan over medium heat until very thick. Set aside to cool slightly.
- Prepare the Crust: Line a 9″ Springform pan with parchment paper. Combine graham cracker crumbs and melted butter, then press firmly into the bottom and sides of the pan.
- Make the Cheesecake Filling: Beat cream cheese until smooth, then add powdered sugar, vanilla, and strawberry sauce. Fold in whipped cream.
- Assemble the Cheesecake: Spread the filling into the prepared crust and refrigerate for at least 6-8 hours or overnight.
- Garnish and Serve: Top with whipped cream and chopped strawberries before serving.
Notes
- This recipe works well with any fresh fruit puree!
- Frozen strawberries have too much liquid to work well in this recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 370mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
