No Bake Strawberry Cheesecake
User Reviews
5
No Bake Strawberry Cheesecake
Description
This recipe starts by processing graham crackers, toasted pecans, sugar, and salt in a food processor before blending in melted unsalted butter to form a crumbly crust mixture. This is packed firmly into a springform pan and chilled in the freezer to set and hold shape when sliced. Optionally, baking the crust briefly before chilling can enhance nutty flavor and firmness.
The strawberry reduction is made by blending hulled strawberries, sugar, lemon juice, and cornstarch until smooth, ready to be added atop the cheesecake or served alongside.
The cream cheese filling involves beating softened cream cheese with sweetened condensed milk, sugar, lemon juice, powdered sugar, and vanilla extract until completely smooth. Ensuring the cream cheese is at room temperature is key for a creamy batter without lumps. The prepared filling is poured onto the chilled crust and chilled overnight to set firmly.
Allowing the cheesecake to chill overnight develops a firm yet creamy texture and allows flavors to meld fully. The crust's compactness enhances the cheesecake’s structure, giving clean slices when served.
Ingredients
For the Crust
- 27 graham crackers that's three sleeves
- 1 cup pecans 70g, toasted
- 1/2 cup butter 113g, melted, unsalted
- 1/2 cup light brown sugar 100g
- 3/4 tsp salt 3g
For the Reduction
- 1 pound strawberries hulled
- 1/4 cup sugar 50g
- 1/4 cup lemon juice 60mL
- 1 1/2 tbsp cornstarch
For the Cheesecake
- 4 packages cream cheese 8oz each, room temperature, Philadelphia brand
- 1/4 cup sweetened condensed milk 60mL
- 1 tbsp lemon juice 15mL, fresh
- 1/3 cups sugar 66g
- 1 tbsp vanilla extract 15mL
- 3 tbsp powdered sugar 25g
Instructions
For the Crust:
- Add Graham crackers, salt, and toasted pecans to your food processor and pulse until broken into small pieces. Add the sugar then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.
- Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a tall glass and really try to compact the side to it keeps it's shape after cutting. Place in the freezer to chill while the filling is made. You CAN Bake the crust for about 10 minutes at 350F then freeze it, This brings out the flavor of the nuts and gives you a stronger crust.
For the Strawberry Reduction:
- Add the hulled strawberries, sugar, lemon juice and corn starch into a blender and pulse until liquified.
- Pour mixture into a pot and place on medium-high heat, stirring occasionally until the mixture comes to a boil. Reduce to low and simmer until reduced by about half.
- Strain into to a bowl, cover and chill.
For the Filling:
- Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
- Add the sugar and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
- Pour in the sweetened condensed milk, vanilla, and lemon juice and mix well. Scrape the bowl down and mix until completely smooth.
- Add about half a cup of the reduction into the batter and mix to combine. You can add a bit more to taste If desired. Refrigerate the remaining reduction, which will be used after the cake has chilled.
- Pour the batter into the 8 or inch springform pan. If you're using an 8" pan then you will have some extra batter for individual/mini cheesecakes, which you can chill ramekins.
- Chill the cheesecake overnight for best results. It's on the lighter side and so will take a bit longer to set up. I like to cover my cheesecake with a paper towel when it's in the refrigerator, you could also use plastic wrap or a clean kitchen towel.
- Once the cake has chilled you can spread the remaining strawberry reduction on top.
- Garnish the cake with dollops of whipped cream, and slices of strawberry.
Notes
- Use cream cheese at room temperature to ensure a smooth, lump-free cheesecake batter.
- Firmly pack the crust to help the cheesecake hold its shape and produce clean slices.
- Chill the cheesecake overnight for best texture and flavor development before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 584kcal | 29% |
| Carbohydrates | 47g | 16% |
| Protein | 10g | 20% |
| Fat | 48g | 74% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 207mg | 69% |
| Sodium | 507mg | 21% |
| Potassium | 297mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 1949IU | 39% |
| Vitamin C | 1mg | 1% |
| Calcium | 181mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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