No Bake Strawberry Cheesecake
This cheesecake is a no bake, freezer cheesecake made from a pretzel crust, creamy cheesecake filled with strawberry sauce, topped with fresh berries and pretzel crumbles.
Make the fresh strawberry sauce by reducing fresh strawberries, maple syrup and lemon juice in a pan. Cool to room temperature.
Make the sweetend pretzel crust by crushing pretzels into a fine crumb. Mix with sugar and butter. Press into a lined 9" (23 cm) springform pan. Freeze for 20 min. to set.
Reserve 1/2 cup of the pretzel mixture to top the cheesecake before serving.
Make the strawberry cheesecake filling by whisking cream cheese, powdered sugar, vanilla extract and strained strawberry sauce together until smooth and well combined.
In a seperate bowl, whisk heavy cream and melted white chocolate together until the consistency of thick yogurt.
Fold the strawberry cream cheese mixture and cooked strawberries into the heavy cream mixture.
Pour the no bake strawberry cheesecake filling into the prepared pan. Return the pan to the freezer for at least 6 hours.
About 30 minutes before serving, remove the cheesecake from the freezer to sit at room temperature. Top with fresh strawberries and leftover pretzel crumbles.
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