No-Bake Strawberry Cheesecake
"I had fresh strawberries one day so I decided to play around and here's what I came up with! The fresh strawberry sauce that is used in the cream cheese layer and as a topping really makes this fruity and delicious."
photo by Jennifer Y.
- Ready In:
- 3hrs 15mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 15 graham crackers, sheets
- 5 tablespoons unsalted butter, melted
- 1⁄4 cup sugar
- 1⁄4 teaspoon salt
- 1 lb fresh strawberries, chopped
- 1⁄4 cup sugar
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
- 1 tablespoon water
- 4 (8 ounce) packages cream cheese, softened
- 1⁄2 cup sugar
- 1 teaspoon vanilla
- 1⁄2 cup strawberry sauce
- 1 (8 ounce) container Cool Whip
directions
- Crust.
- 1. Grind graham crackers in food processor until fine.
- 2. Mix in bowl with melted butter, sugar and salt.
- 3. Press in the bottom of a spring form pan lined on the bottom with parchment paper.
- 4. Refrigerate while making strawberry sauce and cheesecake.
- Strawberry Sauce.
- 1. Add chopped berries and sugar to a saucepan and cook over medium heat until berries are soft, about 10 minutes.
- 2. Mash berries with a masher and stir in vanilla.
- 3. Mix cornstarch and water in a small bowl then stir into strawberry sauce.
- 4. Continue to cook, stirring regularly, until sauce has thickened, about 5 minutes.
- 5. Remove from heat and cool.
- Cheesecake.
- 1. Mix together cream cheese, sugar and vanilla.
- 2. Stir in ½ cup of cooled strawberry sauce.
- 3. Fold in cool whip.
- 4. Add cheesecake mixture to spring form pan and refrigerate 2-3 hours.
- 5. Remove from fridge and use knife heated with hot water to loosen up the sides. Open spring form pan.
- 6. Decorate with remaining strawberry sauce (and extra whip cream, fresh strawberries, and graham cracker crumbs, if desired) either on full cake or individual slices.
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