Strawberry Cheesecake Bliss (Printable Version)
A creamy no-bake strawberry delight with a graham base and smooth filling.
# Ingredients:
→ Base Crust
01 -
A single 9-inch crust made of crushed graham crackers
→ Topping with Strawberries
02 -
5 cups of fresh strawberries, hulled and quartered, split into portions
03 -
Half a cup of plain sugar
04 -
1 ½ tablespoons of cornstarch to thicken
05 -
3 teaspoons of squeezed lemon juice
→ Creamy Filling
06 -
8 ounces of softened cream cheese, left out at room temp
07 -
Half a cup of powdered sugar
08 -
1 teaspoon of vanilla extract for flavor
09 -
1 cup of heavy whipping cream
# Steps:
01 -
Take 2 cups of the strawberries and mix them in a small pot with the sugar, cornstarch, and lemon juice. Heat the mixture on medium-low, stirring until the strawberries throw off their juices. Smash them gently using a spoon or potato masher.
02 -
Crank the heat up to medium-high and let it boil, stirring often to stop it from sticking. Let it bubble for a minute, then turn off the heat and allow it to cool down.
03 -
In a bowl, beat the cream cheese until it's smooth. Toss in the powdered sugar and vanilla extract, then stir until mixed. In another bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mix until it's nice and creamy.
04 -
Pour the creamy mixture into the graham cracker crust and spread it evenly with a spatula. Put it aside.
05 -
Combine the last 3 cups of fresh berries with the cooled glaze, making sure they're all coated. Carefully spread the topping across the creamy layer.
06 -
Cover the dessert and pop it in the fridge to set for at least 4 hours. Once it's firm, slice it up and enjoy!