Name: No-Bake Strawberry Cheesecake
Prep time: 25 min
Cook time: 12 h
Total time: 12 h 25 min
Yield: 16
Ingredients: 16 sheets graham crackers, crushed; 1/4 cup tightly packed brown sugar; 1 1/2 sticks unsalted butter, melted; nonstick spray; 1 1/4 cups heavy whipping cream; 2 tsp vanilla; 3 8oz blocks of cream cheese, softened; 1/2 granulated sugar; 1/4 cup powdered sugar; 1 lemon, juice and zest; 3 oz strawberry gelatin; 6 tbsp boiling water; 1 1/2 cups strawberries, chopped

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No-Bake Strawberry Cheesecake – buttery soft graham cracker crust and sweet creamy strawberry no-bake cheesecake filling and the secret ingredient is strawberry gelatin to give it that added stability.

I’m on a strawberry and fruity kick lately and I’ve been eating tons of strawberries lately.

I got the idea for this because my man (AKA Kal, AKA my fiance) loves strawberry desserts. He’s the one eating all the fruit flavored desserts on Thanksgiving and Christmas instead of the Pecan Pie.

He was extra giddy when he came into the kitchen while I was making this. Haha, y’all should have seen his face when I told him it needed to sit for 12 hours in the freezer.

I should’ve gotten a picture of him eating it, it made his whole day to come home from work and get a slice of the cheesecake he’d been so (impatiently) patiently waiting for!

No-Bake Strawberry Cheesecake

16 sheets graham crackers, crushed
1/4 cup tightly packed brown sugar
1 1/2 sticks unsalted butter, melted
nonstick spray
1 1/4 cups heavy whipping cream
2 tsp vanilla
3 8oz blocks of cream cheese, softened
1/2 granulated sugar
1/4 cup powdered sugar
1 lemon, juice and zest
3 oz strawberry gelatin
6 tbsp boiling water
1 1/2 cups strawberries, chopped

To make the crust, use a food processor to process the graham crackers and brown sugar into dust, then mix in the melted butter until it resembles damp sand. Spray a springform pan with nonstick spray, then transfer the graham crust dust and use a measuring cup to press the dust evenly into a crust that goes about 1 1/2 inches up the sides. Place in the freezer to set for at least 20 minutes.

Using a stand mixer of hand mixer, whip the heavy whipping cream and vanilla until stiff peaks form. Set aside.

Using the same stand mixer or hand mixer, beat the cream cheese on medium speed until softened. Scrape the sides of the bowl, then add in the granulated sugar, powdered sugar, lemon zest and lemon juice. Beat on medium speed for 1 minutes until smooth.

In a medium bowl, combine the gelatin and boiling water, whisking vigorously until all the gelatin is dissolved. Add the mixture to the cream cheese and best until smooth. Fold in the chopped strawberries and whipped cream.

Remove the crust from the freezer and spread the filling out evenly. Cover with plastic wrap and let sit in the refrigerator for at least 12 hours to set.

Loosen the cheesecake from the springform pan and transfer the cheesecake to a serving platter or cutting board. Slice with a warm knife.

Yield: 16 slices

No-Bake Strawberry Cheesecake

Prep Time 25 minutes

Cook Time 12 hours

Total Time 12 hours 25 minutes

Ingredients

16 sheets graham crackers, crushed
1/4 cup tightly packed brown sugar
1 1/2 sticks unsalted butter, melted
nonstick spray
1 1/4 cups heavy whipping cream
2 tsp vanilla
3 8oz blocks of cream cheese, softened
1/2 granulated sugar
1/4 cup powdered sugar
1 lemon, juice and zest
3 oz strawberry gelatin
6 tbsp boiling water
1 1/2 cups strawberries, chopped

Instructions

To make the crust, use a food processor to process the graham crackers and brown sugar into dust, then mix in the melted butter until it resembles damp sand. Spray a springform pan with nonstick spray, then transfer the graham crust dust and use a measuring cup to press the dust evenly into a crust that goes about 1 1/2 inches up the sides. Place in the freezer to set for at least 20 minutes.
Using a stand mixer of hand mixer, whip the heavy whipping cream and vanilla until stiff peaks form. Set aside.
Using the same stand mixer or hand mixer, beat the cream cheese on medium speed until softened. Scrape the sides of the bowl, then add in the granulated sugar, powdered sugar, lemon zest and lemon juice. Beat on medium speed for 1 minutes until smooth.
In a medium bowl, combine the gelatin and boiling water, whisking vigorously until all the gelatin is dissolved. Add the mixture to the cream cheese and best until smooth. Fold in the chopped strawberries and whipped cream.
Remove the crust from the freezer and spread the filling out evenly. Cover with plastic wrap and let sit in the refrigerator for at least 12 hours to set. Loosen the cheesecake from the springform pan and transfer the cheesecake to a serving platter or cutting board. Slice with a warm knife.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 209Total Fat: 12gSaturated Fat: 7gUnsaturated Fat: 5gCholesterol: 31mgSodium: 102mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g

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