No-Bake Strawberry Cheesecake
Ingredients
For Graham Cracker Crust
- 2 cups graham cracker crumbs
- Pinch of salt
- ¼ cup (55 g) light or dark brown sugar, packed
- ½ cup (225 g) butter, melted
For Cheesecake Filling
- 16 ounces (455 g) full-fat cream cheese
- ½ cup (100 g) granulated sugar
- 1 tbsp vanilla sugar
- 1 tsp vanilla paste
- 1 ½ cups (375 ml) heavy whipping cream
For Strawberry Topping
- 2 tbsp water
- 2 tbsp cornstarch
- 1 ½ lb (680 g) strawberries, hulled and chopped
- 1 cup (200 g) granulated sugar
- 1 tbsp lemon juice
Instructions
For Graham Cracker Crust
- Combine graham cracker crumbs with salt, brown sugar, and melted butter until incorporated.
- Press mixture evenly into a 9x13 inch baking pan lined with parchment with an overhang for easy removal. Chill in the fridge while you prepare the filling.
For Cheesecake Filling
- With an electric mixer, beat cream cheese for 2 minutes until smooth. Add sugar, vanilla sugar and vanilla and beat for another 2-3 minutes until light, smooth, and creamy. Scrape down the bowl once or twice to make sure all lumps are incorporated.
- In a separate bowl using a hand mixer, beat heavy whipping cream to medium peaks. Gently fold whipping cream into the cream cheese mixture in 2 additions, mixing only until filling is smooth.
- Spread filling over the crust and chill in the fridge while you prepare the topping.
For Strawberry Topping
- Combine water and cornstarch together to make a slurry and add to a medium saucepan.
- Add sugar and strawberries and set over medium high heat. Bring to a boil and then simmer for about 10 minutes. During this time the strawberries will release their juices and then thicken slightly. Stir in lemon juice.
- Allow to cool. Using a slotted spoon, scoop strawberries out of the saucepan and spoon on top of the cheesecake in an even layer. Whatever liquid is leftover once you've removed all the strawberries, can be used over ice cream or pancakes.
- Chill the cheesecake in the fridge completely until it's set up, 6-8 hours or overnight. To slice, use the edges of the parchment to lift the cheesecake out of the pan and transfer to a cutting board. Use a sharp knife, wiping it clean in between slices. Cheesecake bars should be stored in the fridge. Recipe inspired by Completely Delicious.