No Bake Strawberry Cheesecake
User Reviews
5
No Bake Strawberry Cheesecake
Description
This No Bake Strawberry Cheesecake starts with a traditional graham cracker crust made from crushed graham crackers, melted butter, and brown sugar, pressed into a pie plate and briefly baked to set. The filling combines softened full-fat cream cheese and sour cream, whipped together until smooth. Cold heavy cream and vanilla extract are added to create a fluffy texture, and sweetened strawberry puree thickened with cornstarch is folded in to add fresh fruit flavor.
The assembled cheesecake is chilled to allow the filling to set fully without baking, creating a creamy, smooth, and fruity dessert that balances sweetness, tang, and freshness from the strawberries. It's topped with whipped cream and extra strawberries to enhance the presentation and flavor.
Preparation includes washing and pureeing fresh strawberries, straining to remove seeds, and cooking the puree until thick before folding into the filling. The crust is preheated for structural stability which prevents sogginess. The dessert is stored refrigerated and can be covered to maintain freshness for up to four days or frozen when wrapped properly for up to three months.
Ingredients
Graham Cracker Crust***
- 1 ½ cups graham cracker crumbs crushed
- 8 Tablespoons butter melted
- ¼ cup brown sugar packed
Strawberry Cheesecake Filling
- ¼ cup sour cream
- 1 pound strawberries rinsed & hulled
- ¾ cup heavy cream cold
- 2 packages 8 ounces each full-fat cream cheese, softened to room temperature
- 1 cup confectioners sugar
- 1 teaspoon vanilla extract pure
- 1 teaspoon cornstarch
Toppings
- Whipped Cream
- strawberry additional
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
- You can use a premade graham cracker crust as a shortcut if desired.
- Store leftover cheesecake covered in plastic wrap or in an airtight container in the refrigerator for up to four days.
- For freezing, wrap an entire cheesecake tightly in plastic wrap, or wrap individual slices separately to freeze for up to three months; allow to thaw fully before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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