Description
A delightful no-bake cheesecake featuring a rich, fluffy filling of cream cheese and whipped cream, topped with fresh strawberries.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1 1/2 cups fresh strawberries, pureed
- Fresh strawberries for topping
Instructions
- Combine graham cracker crumbs and melted butter in a bowl until evenly mixed. Press this mixture into the bottom of a 9-inch springform pan to form a crust.
- Beat the cream cheese in a large mixing bowl until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold it into the cream cheese mixture to keep it light and airy.
- Stir in the pureed strawberries until well combined.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until the cheesecake is set and firm.
- Top the cheesecake with fresh strawberries before serving.
Notes
Store in the refrigerator for up to 5 days. This cheesecake can also be frozen for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg