No Bake Strawberry Cheesecake
I went strawberry picking on a family owned berry farm in Plant City, Florida and had to make this no bake strawberry cheesecake with all of my harvest! We picked around 6 pounds of fresh strawberries which resulted in a wicked tan line, pink stained shoes and of course this delicious strawberry dessert. I haven’t been fruit picking since I was really young, so this was such a beautiful experience.
This no bake strawberry cheesecake is getting added to my collection of “no bake” desserts. They are perfect for spring and summer and require no/little cooking! As the Spring weather has finally decided to join us, I’m so excited to use fresh, seasonal produce to create recipes.
Ingredients for a No Bake Strawberry Cheesecake
- Strawberries: (Duh) There is nothing like cooking with ingredients you picked! Strawberries are in season until early July, so use them up until or buy and freeze them 🙂
- Cream Cheese: Make sure it’s room temperature!!!! I make this mistake all of the time, but letting the cream cheese come to room temp is so important for the texture.
- Cool Whip: Yum! My favorite ingredient! Since this is more processed than regular whipped cream, it won’t lose it’s structure when whisked and frozen. It stays creamy and fluffy.
- Graham Crackers: I love using these Honey Maid Honey Graham Crackers! They taste the best in my opinion 🙂
- Sugar: I used regular white sugar to create a strawberry sauce/syrup which sweetened the filling.
Substitutions/Additions
- If you don’t want to make a whole graham cracker crust or don’t have a springform pan, just use this Keebler Graham Cracker Pie! It’ll save you some time!
- You can definitely use a different fruit if strawberries aren’t your jam! Try blueberries, blackberries, or raspberries!
- I think this would taste delicious with some crushed walnuts or almonds on top!
No Bake Strawberry Cheesecake
DifficultyEasy
Servings8
Prep time1 hour
Cook time4 hours
Total time4 hours
This no-bake strawberry cheesecake it a very easy dessert with minimal ingredients. It’s filled with fresh strawberries making this the perfect spring and summer dessert.
Ingredients
For the Filling
- 3 Cups Chopped Strawberries
- 1 Cup Granulated Sugar
- 8 Ounces Cream Cheese, Room Temperature
- 8 Ounces Cool Whip
- 1 Tbsp Lemon Juice
For the Crust
- 12 Whole Graham Crackers
- 1 Stick Salted Butter
Optional
- Sliced Strawberries, For Decoration
Instructions
- 1
Add 2 cups of chopped strawberries, 1 cup of sugar, and lemon juice to a small pot on medium heat. Stir until all of the sugar is melted then let it simmer for 7-10 minutes. Let this strawberry sauce cool for around 20 minutes.
- 2
Crush the graham crackers to a fine sugar like texture. Use a food processor for best results or add the graham crackers to a ziploc bag and crush.
- 3
Melt the butter and mix with the graham cracker crumbs. Once combined, add to the bottom of the 9 inch springform pan and use the back of a cup to press the crust down. Refrigerate for 15 minutes.
- 4
Using a stand mixer or electric hand-whisk, combine the room temperature cream cheese and cooled strawberry sauce. Once completely combined, gently whisk in the cool whip and the remaining 1 cup of chopped strawberries.
- 5
*Optional* Decorate with sliced strawberries.
- 6
Pour the filling onto the cooled graham cracker crust and freeze for around 4 hours.
- 7
Serve right out of the freezer and enjoy!
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