The perfect summer dessert is this easy No Bake Strawberry Cheesecake! Real strawberry cheesecake in a graham cracker crust. Best of all, you don't even need an oven to make it!
– Graham Cracker Crust– 9 whole graham cracker– 2 tablespoons light brown sugar– 6 tablespoons butter melted– Strawberry Sauce– 2 pounds fresh strawberries – 2 tablespoons freshly squeezed lemon juice– 1/4 cup granulated sugar– 2 teaspoons cornstarch– Cheesecake Filling– 3 bars (8 oz each) full-fat cream cheese softened– 1/2 cup granulated sugar– 2 tablespoons plain yogurt– 8 ounces Cool Whip
Ingredient
Grease a 9-inch springform pan with shortening or butter on the bottom and sides. Set aside.
Step 1
Step 1
Instructions
Strawberry prep: Rinse strawberries under cold water, remove the leafy stem, and cut in half. Save for later.
Step 2
Step 2
Make Graham Cracker CrustBlend graham crackers and brown sugar in a food processor on high speed until fine crumbs.
Step 3
Step 3
Blend on low speed as you slowly pour melted butter into the food processor. Put the crumbs in the springform pan and press them down. Freeze for 30 minutes.
Step 4
Step 4
Making Strawberry SauceBlend halved strawberries and lemon juice. Puree thoroughly. Put a saucepan below a fine mesh strainer or sieve to catch the strawberry puree.
Step 5
Step 5
Strainer seeds and pulp should be discarded. Put sugar and cornflour in the saucepan with strawberry puree. Heat the saucepan on medium and boil. Once boiling, lower the heat and simmer for 15 minutes to thicken.
Step 6
Step 6
Remove the pan from heat and let the strawberry puree cool to room temperature. Pour strawberry sauce into a small bowl and place on ice to speed up. Mix the strawberry sauce several times while cooling.
Step 7
Step 7
Make Cheesecake FillingWith an electric hand mixer, beat softened cream cheese and sugar in a large bowl until smooth and lump-free.
Step 8
Step 8
Add yoghurt and mix. Mix the cooled strawberry sauce on low speed until combined. Add thawed Cool Whip and mix well.
Step 9
Step 9
Pour cheesecake filling over graham cracker crust in springform pan and smooth with spoon or spatula. Cover the springform pan with foil or plastic wrap and refrigerate the cheesecake for 8–24 hours. Top chilled cheesecake with whipped cream and halved strawberries.