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30min
8 servings
0
A creamy, refreshing dessert featuring a buttery graham cracker crust and a luscious strawberry cheesecake filling, all without the need for baking.
Calories
Protein
Carbs
Fat
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Based on your allergy profile, please note the following possible allergens:
Milk
Wheat
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Read instructions and get ready to cook
Crush graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.
Press the mixture evenly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
In a large bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy.
Gradually add the heavy cream and vanilla extract to the cream cheese mixture, beating until stiff peaks form.
Wash, hull, and chop the strawberries. Puree half of the strawberries in a blender or food processor with the juice of 1 lemon.
Fold the strawberry puree and remaining chopped strawberries into the cream cheese mixture until well combined.
Pour the filling into the chilled crust, spreading it evenly. Refrigerate for at least 4 hours, or until firm.
Remove the cheesecake from the springform pan and slice. Serve chilled.
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