Description
This no-bake strawberry cheesecake is a delightful dessert. It features a crunchy graham cracker crust and a creamy, tangy strawberry filling, topped with fresh strawberries. It is easy to make and perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 (10 ounce) package frozen sliced strawberries, thawed and drained
- 1/2 cup fresh strawberries, sliced (for topping)
Instructions
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mixture firmly into the bottom of a 9-inch pie plate. Refrigerate for 30 minutes.
- In a large bowl, beat cream cheese until smooth. Gradually beat in sweetened condensed milk until well combined.
- Stir in lemon juice and vanilla extract. Fold in the thawed and drained strawberries.
- Pour the filling into the prepared crust.
- Refrigerate for at least 4 hours, or until firm.
- Before serving, top with fresh sliced strawberries.
Notes
- For a richer color, you can add a few drops of red food coloring to the filling.
- Ensure the cream cheese is at room temperature for a smoother filling.
- You can use fresh strawberries instead of frozen, but make sure to mash them slightly.
- This cheesecake can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg