No-Bake Strawberry Cheesecake
Treat yourself to a slice of bliss with this rich and creamy No-Bake Strawberry Cheesecake—bursting with fresh berry flavor and perfect for any occasion!
Ingredients
For the Crust:
- 27 Graham Crackers 3 sleeves
- 1 cup 70g toasted pecans
- 1/2 cup 113g unsalted butter, melted
- 1/2 cup 100g light brown sugar
- 3/4 tsp 3g salt
For the Strawberry Reduction:
- 1 pound strawberries hulled
- 1/4 cup 50g sugar
- 1/4 cup 60mL lemon juice
- 1 1/2 tbsp cornstarch
For the Cheesecake:
- 32 oz 4 packages PHILADELPHIA Cream Cheese, room temperature
- 1/4 cup 60mL sweetened condensed milk
- 1 tbsp 15mL fresh lemon juice
- 1/3 cup 66g sugar
- 1 tbsp 15mL vanilla extract
- 3 tbsp 25g powdered sugar
Instructions
- For the Crust: In a food processor, pulse Graham crackers, salt, and toasted pecans until broken into small pieces. Add sugar and pulse to mix. Pour in melted butter while pulsing. Transfer mixture to a springform pan, press into a flat layer, and compact the sides. Freeze while making the filling.
- For the Strawberry Reduction: Blend hulled strawberries, sugar, lemon juice, and cornstarch until liquified. Cook in a pot until boiling, then simmer until reduced by half. Strain, cover, and chill.
- For the Filling: In a stand mixer, cream room temperature cream cheese. Add sugar, sweetened condensed milk, lemon juice, and vanilla. Mix until smooth. Add half a cup of the strawberry reduction and mix. Pour batter into the springform pan.
- Chill the cheesecake overnight. Spread the remaining strawberry reduction on top before serving. Garnish with whipped cream and strawberry slices.
Notes
Notes:
- Ensure cream cheese is at room temperature for a smooth batter.
- Pack the crust tightly for clean slices.
- Best served chilled after overnight refrigeration.
- Ensure cream cheese is at room temperature for a smooth batter.
- Pack the crust tightly for clean slices.
- Best served chilled after overnight refrigeration.