Description
A delightful no-bake dessert that combines creamy cheesecake with fresh strawberries, perfect for warm days.
Ingredients
Scale
- 1.5 cups Graham cracker crumbs
- 0.25 cups Brown sugar
- 6 tablespoons Unsalted butter, melted
- 12 ounces Cream cheese, softened
- 0.33 cups Sour cream
- 1 teaspoon Vanilla extract
- 0.75 cups Powdered sugar
- 2 cups Cool Whip whipped topping
- 1 pound Fresh strawberries
- 0.67 cups Sugar
- 2 tablespoons Cornstarch
- 1 cup Water
- 3 ounces Strawberry jello gelatin (with 1 tablespoon removed)
- 2 tablespoons Corn syrup
Instructions
- In a medium bowl, mix together graham cracker crumbs, brown sugar, and melted butter. Dump this mixture into a 9-inch pie pan. Spread it evenly, using your fingers or the bottom of a flat glass to press the crumbs firmly against the bottom and sides of the pan. Chill for 20 minutes.
- In a large bowl, use a hand mixer to beat the cream cheese, sour cream, vanilla extract, and powdered sugar together until smooth and no lumps remain; about 1 minute on high speed works well.
- Gently fold 2 cups of whipped topping into the cream cheese mixture. Spread the cheesecake filling evenly into the chilled crust and place it back in the refrigerator for 1 hour while you prepare the strawberry topping.
- Wash and hull the strawberries, placing them on towels to dry.
- In a small saucepan, whisk together sugar, cornstarch, and water. Bring this mixture to a boil while whisking occasionally.
- Once it begins to boil, immediately remove it from heat. Whisk in the strawberry jello (with 1 tablespoon removed) and corn syrup. Stir until dissolved and let sit until thickened and cooled, about 1 hour. Make sure to stir occasionally while it cools.
- Arrange the washed, dried, and hulled strawberries cut side down on top of the cheesecake filling. Spoon the cooled strawberry gelatin mixture over the fresh strawberries. Return the cheesecake to the refrigerator for the gelatin to set, which takes about 1 hour. Serve the cheesecake with the remaining whipped topping.
Notes
Serve chilled for optimal texture. Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: strawberry cheesecake, no-bake dessert, easy cheesecake, summer dessert