No Bake Strawberry Cheesecake

olivesnthyme.com 

No bake strawberry cheesecake is a rich and creamy no bake cheesecake made with a brown sugar graham cracker crust, topped with a creamy cheesecake filled with fresh strawberry puree.

olivesnthyme.com 

Puree the fresh strawberries. Bring the puree to a boil over medium-high heat then reduce the temperature to low. Cook the strawberry mixture until it reduces down to about ½ cup strawberry sauce. Cool the reduced strawberries until room temperature.

Step 1:  

Make the graham cracker crust by processing graham crackers, light brown sugar and salt in a food processor to mostly fine crumbs. Add the melted butter and pulse the mixture until it clumps together. Press the crust along the bottom and up the sides of a 9” springform pan.  Chill in the fridge while making the cheesecake filling.

Step 2:  

In a mixing bowl fitted with whisk attachment, whip the heavy cream and ½ cup (60 g) powdered sugar to medium-stiff peaks. Transfer the whip cream to another bowl or use another mixing bowl to prepare the cream cheese and strawberry filling. Switch to a paddle attachment.

Step 3:  

On low, cream in the cooled (½ cup) strawberry sauce, remaining cup of powdered sugar, lemon juice and vanilla extract in with the cream cheese until smooth and well combined. Scrape sides and bottom of the bowl again. Fold in the whipped cream until smooth and well combined.

Step 4:  

Evenly pour and spread the entire strawberry cheesecake filling into the prepared crust. Cover the top and sides of the springform pan with plastic wrap and transfer the strawberry no bake cheesecake to the fridge to chill for at least 8 hours.

Step 5:  

When it’s time to serve the strawberry cream cheese cake make the whipped cream topping. 

Step 6:  

Top the strawberry cheesecake with the whipped cream and more fresh strawberries.

Step 7:  

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