NO BAKE CHEESECAKE WITH HOMEMADE STRAWBERRY TOPPING

Light and creamy no-bake cheesecake topped with a luscious strawberry sauce. No gelatine required.

Photo by Rosa G.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust:

  • 8

    oz (250 g) graham crackers (about 15)

  • 1

    tbsp granulated sugar

  • 1

    stick (4 oz or 110 g) unsalted butter, melted

  • Filling:

  • 2

    (8 oz each or 500 g) bars cream cheese, room temperature

  • 1/2

    cup (65 g) sifted confectioners' sugar (first sifted and then measured)

  • 1

    cup (250 g) Greek yogurt (full-fat)

  • 2

    Sachets vanilla sugar, or 2 tsp vanilla extract

  • 1

    tbsp cornstarch (optional)

  • 3/4

    cup (200 ml or 200 g) cold heavy cream, whipped

  • Topping:

  • 13-14

    oz (375 g) fresh or frozen strawberries (if using frozen, don't unthaw)

  • 1/2

    cup (110 g) granulated sugar

  • 1-2

    tbsp cornstarch

  • 1/2

    cup (125 ml) water

Directions

For the crust, pulse the crackers in a food processor until finely ground (there should be about 2 cups). Then add 1 tablespoon sugar and melted butter, and pulse until combined. For those who don't have a food processor, place the crackers into a large freezer bag and gently crush them with a rolling pin. Press the crumbs at the bottom of a 10-inch (26 cm) springform pan, using the back of a spoon or the bottom of a flat-bottomed measuring cup, and about 1-1.5 inches (2.5-4 cm) up the sides of the pan. Set aside. For the filling, beat cream cheese in a large bowl with an electric mixer set on high for 3 minutes until fluffy. Add confectioners' sugar, Greek yogurt, vanilla, and cornstarch (if using), and beat until smooth. Fold in whipped heavy cream using a rubber spatula. Pour cream cheese mixture into crust and smooth top. Cover with plastic wrap and refrigerate for 8 hours until firm (or overnight). For the topping, place strawberries, granulated sugar, cornstarch and water in a medium saucepan, and stir until the cornstarch has dissolved. Heat topping over medium-low heat, stirring constantly for 5 minutes until heated through (this prevents the sauce from clumping and burning). Then reduce heat to lowest setting and let cook for 10-15 minutes until it thickens. Remove from heat and let cool. Store in a container with lid. Serving: Spread strawberry topping on top of cheesecake. Carefully lift off the sides of the pan, cut into slices and enjoy!

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