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Perfect for summer, this no-bake strawberry cheesecake is smooth, creamy, and topped with delicious strawberries and homemade strawberry sauce. A great treat for kids, or when you have company. You might want to make two!
It amazes me how quickly we have gone from cold, winter weather to “turn on the AC, full blast please”. With the weather has brought busy days in the garden, and the need for a new vehicle. If you haven’t had to shop for a vehicle recently, I don’t recommend it. It’s stressful and tiring. While buying one isn’t so painful, trying to make the right decision is.
My husband needed a daily driver for back and forth to work. The car we have is nearing 200,000 miles and needs some help. I wanted something we could all fit in, too. That way we didn’t have to take the beast AKA our f-250 crew cab for runs into town. But… alas, we bought a fuel efficient daily driver to get him back and forth to work instead of something much more expensive and less efficient.
Anyway, all of this car purchasing has left me stressed. We have company coming for the weekend, too. And I needed something to take my focus off of all the bus-y-ness. So, I made a cheesecake. And I’ll probably make a couple more before the weekend is out.
I’ve never eaten a cheesecake I didn’t like, but this strawberry cheesecake is so good. A delicious, thick, graham cracker crust topped with creamy, smooth vanilla cheesecake and topped with my own homemade strawberry sauce and fresh strawberries. It’s also no-bake so no turning on the oven. No worrying about cracking. And? It sets up absolutely perfect in a short period of time.
I’ve been known to rush the set and it works a lot quicker than I say in the recipe. But, it’s worth it to let it set up the whole time if you’re not in a rush to indulge in the yumminess.
This all starts off with a classic, buttery graham cracker crust. The absolute perfect blend of butter and sweet. I like to add a bit of sugar or rapadura to the crust. It’s an indulgence, so we may as well go all out, right?
The delicious crust is topped with a no-bake, vanilla cheesecake. An absolutely delicious, creamy filling. It is important to ensure your cream cheese is completely softened. I like to leave mine out on the counter for several hours. Then, you have to blend everything together in the perfect order or it will not set up. Do not over mix your ingredients, and you’re golden.
Next, all that deliciousness is topped with homemade strawberry sauce and fresh strawberries. It’s perfect and doesn’t have that weird red 40 dye that makes my oldest act absolutely crazy. Super simple to make right after your cheesecake has set up completely.
This stuff just screams summer to me. So, dig in! Lick the spoon after you mix. I won’t judge, I promise.
- 1 1/4 Cups Graham Cracker Crumbs, (10- 5X2 1/2" graham crackers)
- 1/3 Cup Sugar or Turbinado
- 4 Tablespoons Unsalted Butter, (melted and cooled slightly)
- 1 Pinch Sea Salt
- 1 8 Ounce Package Cream Cheese, (softened)
- 1/3 Cup Lemon Juice
- 1 14 Ounce Can Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- 2 Cups Strawberries, (fresh or frozen)
- 1/3 Cup Water
- 1 Tablespoon Arrowroot Powder
- 1/2 Cup Turbinado or 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 until set (I've had it set up in much less time, but it's worth it to wait).
To Make The Topping
- In a small saucepan, stir together turbinado and arrowroot powder. 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.