No Bake Strawberry Cheesecake
For the Crust:
  • 2 cups graham cracker crumbs
  • 2 tbsp granulated sugar
  • ½ cup butter melted
For the Strawberry Cheesecake Filling:
  • 16 oz cream cheese room temperature
  • 3/4 cup granulated sugar
  • 1.5 cup roasted strawberries pureed*
  • 1 tsp vanilla extract
  • 1 cup whipping cream whipped**
For the crust:
  1. In a medium sized bowl, stir together cookie crumbs, granulated sugar and melted butter until combined.
  2. Press cookie mixture into the bottom and up the sides of the pan. Refrigerate until set.
For the Strawberry Cheesecake Filling:
  1. In a large bowl, cream the cream cheese and sugar together.
  2. Mix in the strawberries and vanilla until well combined.
  3. Add half of the whipped cream to the cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped cream being careful not to over-work the filling.
  4. Pour filling into your prepared crust in the baking pan and smooth with a spatula.
  5. Freeze cheesecake for at least 4 hours before serving, putting it in the refrigerator about 30 minutes prior to serving. Store frozen.
Recipe Notes

*You can use fresh strawberries as is for this recipe, however roasting the strawberries intensifies the strawberry flavour and results in a more flavourful filling.

** Do not use whipped topping, it takes less than two minutes to whip up fresh cream and the results are worth it!