No-Bake Strawberry Cheesecake

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1 1/4 Cups Graham Cracker Crumbs, (10- 5X2 1/2″ graham crackers)
1/3 Cup Sugar
4 Tablespoons Unsalted Butter, (melted and cooled slightly)
1 Pinch Sea Salt
1 8 Ounce Package Cream Cheese, (softened)
1/3 Cup Lemon Juice
14 Ounce Can Sweetened Condensed Milk
1 teaspoon Vanilla Extract
2 Cups Strawberries, (fresh or frozen)
1/3 Cup Water
1 Tablespoon Arrowroot Powder (or cornstarch)
1/2 Cup Sugar

To Make The Crust
Mix the graham cracker crumbs, sugar, butter, and sea salt in a small mixing bowl.
Using your fingers, press the mix evenly into the bottom and one third of the way up the sides of a buttered 9″ springform pan.
If you want the crust to stick together a bit better, you can throw it in a 350 F degree oven for about 10 minutes. I oftentimes don’t do this. It heats up the house. But, if you don’t, the crust will be a bit crumbly when you cut the cheesecake. Still totally good, though.
To Make The Filling
Place cream cheese in the stand mixer bowl. Fit the mixer with the paddle attachment and beat on medium speed until fluffy.

Add sweetened condensed milk and beat until creamy.
Stir in lemon juice and vanilla.
Pour the mixture into the prepared pie crust in the springform pan.
Refrigerate, covered, for 3 hours, or overnight.
To Make The Topping
In a small saucepan, stir together sugar and arrowroot powder (or cornstarch). Then, stir in the water.
Add the strawberries, bring to a boil over low heat. Stirring occasionally to keep it from sticking.
Once boiling, boil for one minute, stirring constantly.
Remove from heat and allow to cool.
Top set up cheesecake with sauce mixture. I like to throw a few more fresh strawberries to the top.


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