No Bake Strawberry Cheesecake
- 1-½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 tablespoon light brown sugar
- 3 packages (8 ounces each) cream cheese, softened
- ½ cup fresh strawberries, pureed
- 1-¼ cups confectioners' sugar
- 2 teaspoons vanilla extract
- 1-1/3 cups heavy whipping cream, chilled
- 14 ounces fresh strawberries, divided
- ¼ cup confectioners' sugar
- 1 teaspoon milk
- Brush the bottom and sides of a 9-inch springform pan with melted unsalted butter. Line with baking paper cut to fit bottom and sides of pan. Set aside.
- Combine together graham cracker crumbs, melted butter and sugar in a food processor. Pulse until combined and texture resembles a coarse meal. Press onto the bottom and about 1 inch up the sides of prepared pan. Chill for at least an hour before using.
- Set mixer over medium speed and use paddle attachment. Beat cream cheese until smooth and creamy. Add pureed strawberries, sugar and vanilla. Beat until smooth and fluffy, about 5 o 7 minutes, scraping down the sides of bowl, as needed.
- Whip cream until stiff. Fold into cream cheese mixture and spoon into chilled graham crust. Smoothen top and chill for at least 8 hours or overnight.
- Puree half of strawberries and thinly slice the remainder. Combine pureed strawberries with confectioners’ sugar and milk in a food processor. Pulse until well-blended.
- Run a thin knife around the edges of pan and remove pan sides. Peel off baking paper. Use a thin spatula to loosen cake from baking paper and pan bottom. Carefully transfer cake onto a serving platter. Pour strawberry topping over cake and decorate with fresh strawberry slices.
- Cut into wedges before serving.
- To cut the cake, dip a sharp knife in hot water and wipe dry. Use knife to cut cake while still warm. Repeat procedure as needed, until entire cake is cut.
- For variety, you may also use other types of berries or fruits in season in place of strawberries. Cheesecake is best served chilled.
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