By mamagourmand.com
BEST No Bake Strawberry Cheesecake (Easy Recipe)
9 steps
Prep:30min
The best no bake strawberry cheesecake recipe beats all others with a creamy, tangy filling using fluffy Cool Whip as an easy and delicious shortcut! Choose your favorite crust - a no bake graham cracker crust, gluten-free option, or even an Oreo crust - and top the filling with fresh strawberries coated with a glossy gelatin jello glaze.
Updated at: Mon, 09 Dec 2024 07:29:25 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
49
High
Nutrition per serving
Calories683.4 kcal (34%)
Total Fat39.7 g (57%)
Carbs79.3 g (30%)
Sugars63.2 g (70%)
Protein5.8 g (12%)
Sodium292.8 mg (15%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 ½ cupsgraham cracker crumbs
full sheet crackers
¼ cupbrown sugar
6 tablespoonsunsalted butter
melted
2 cupsrice Chex cereal
or corn, crushed very fine
3 tablespoonsbrown sugar
8 tablespoonsbutter
melted
12 ouncescream cheese
softened
⅓ cupsour cream
1 teaspoonvanilla extract
¾ cuppowdered sugar
2 cupsCool Whip
thawed
2 poundsfresh strawberries
⅔ cupsugar
2 tablespoonscornstarch
1 cupwater
3 ouncestrawberry gelatin
WITH 1 TABLESPOON REMOVED
2 tablespoonscorn syrup
Instructions
Crust:
Step 1
In a medium bowl mix together graham cracker crumbs, brown sugar, and melted butter. Dump into a 9” pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Chill for 20 minutes.
Step 2
ALTERNATIVE GLUTEN FREE CRUST: Preheat oven to 375ºF. Stir together crushed cereal, sugar, and butter in a bowl. TIP: For best results use a food processor to mix everything and so crumbs are very finely ground, almost like flour. Dump into a 9” pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Bake for 12 minutes and cool at least 15 minutes before filling.
No Bake Cheesecake Filling:
Step 3
In a large bowl use a hand mixer to beat together cream cheese, sour cream, vanilla extract, and powdered sugar until smooth and no lumps remain, about 1 minute on high.
Step 4
Gently fold 2 cups of whipped topping into cream cheese mixture. Evenly spread cheesecake filling in no bake crust. Place back in refrigerator for 1 hour while making strawberry topping.
Fresh Strawberry Topping:
Step 5
Wash strawberries, hull, and then place on towels to dry.
Step 6
In a small saucepan whisk together sugar, cornSTARCH, and water. Bring to boil, whisking occasionally.
Step 7
Immediately remove from heat once it begins to boil. Whisk in strawberry jello (with 1 tablespoon removed) and corn SYRUP. Stir to dissolve and let sit until thickened and cooled, about 1 hour. Stir occasionally while cooling.
Step 8
Arrange washed, dried, and hulled strawberries, cut side down, on top of cheesecake filling. Place the pie on a large platter or baking sheet to catch drips. Spoon cooled strawberry gelatin mixture over fresh strawberries. TIP: This makes a lot of glaze. I usually pour half on, refrigerate until set, and then add another layer. Return cheesecake to refrigerator for gelatin to set, about 1 hour.
Step 9
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