No Bake Strawberry Cheesecake
User Reviews
5.0
21 reviews
Excellent
No Bake Strawberry Cheesecake
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Easy No Bake Strawberry Cheesecake is light, fluffy and loaded with fresh strawberries. It's the perfect summer dessert or whenever you are craving cheesecake.
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Ingredients
Graham Cracker Crust***
- 1 ½ cups crushed graham cracker crumbs
- 8 Tablespoons melted butter
- ¼ cup brown sugar packed
Strawberry Cheesecake Filling
- ¼ cup sour cream
- 1 pound strawberries rinsed & hulled
- ¾ cup cold heavy cream
- 2 packages 8 ounces each full-fat cream cheese, softened to room temperature
- 1 cup confectioners sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon cornstarch
Toppings
- Whipped Cream
- Additional Strawberries
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Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a bowl combine the graham cracker crumbs, melted butter and brown sugar with a fork until well combined.
- Press graham cracker mixture into the bottom and 1 ½ inches up the sides of a 9 inch pie plate.
- Place the graham cracker crust in a preheated oven for 10 minutes at 350 degrees Fahrenheit. Remove from the oven and let it cool.
- While the crust is cooling, wash and chop strawberries. Then puree in a blender or food process until smooth. Strain strawberries through a fine mesh strainer to remove seeds.
- In a small bowl whisk together strawberry puree, powdered sugar and cornstarch until smooth. Place in a medium saucepan and cook over medium heat until very thick. Set aside to cool slightly.
- In a large bowl beat cream cheese and sour cream with an electric mixer on high speed until smooth.
- Add heavy whipping cream and pure vanilla to the bowl and beat until smooth and fluffy. Add strawberry sauce and beat on medium-high speed until smooth and fluffy.
- Spread strawberry cheesecake filling into prepared crust and refrigerate at least 6-8 hours or overnight until thoroughly chilled and set.
- Garnish with whipped cream and chopped strawberries as desired.
Notes
- ***A premade graham cracker crust can also be used.
- Storage Tips
- FRIDGE: Cover the cheesecake in plastic wrap, or place the leftover servings in an airtight container. Store the homemade no bake cheesecake in the refrigerator for up to 4 days.
- FREEZER: If you are storing a whole cheesecake, wrap it very well in plastic wrap before freezing it. If you’ve got a few servings left, wrap each slice in plastic wrap individually. Freeze like this for up to 3 months. Allow to fully thaw before serving!
Nutrition Information
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Calories
487kcal
(24%)
Carbohydrates
65g
(22%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
60mg
(20%)
Sodium
534mg
(22%)
Potassium
238mg
(7%)
Fiber
3g
(12%)
Sugar
30g
(60%)
Vitamin A
1580IU
(32%)
Vitamin C
34mg
(38%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 60mg | 20% |
| Sodium | 534mg | 22% |
| Potassium | 238mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 1580IU | 32% |
| Vitamin C | 34mg | 38% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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