No Bake Strawberry Cheesecake
Incredibly scrumptious and beautiful too, this elegant No-Bake Strawberry Cheesecake is the perfect summer treat.
Ingredients
CRUST
- 1 1/2 cups graham cracker crumbs
- 2 tbsp. granulated sugar
- 1 small pinch ground sea salt
- 6 tbsp. unsalted butter, melted
- 1/4 tsp. pure vanilla extract
FILLING
- 1 1/2 lbs. (about 680g) strawberries, rinsed and hulled tips & tricks
- 1/4 cup granulated sugar
- 1 cup cold heavy cream
- 1/2 cup confectioners' sugar, divided tips & tricks
- 2 packages (8 oz. each) full fat cream cheese, room temperature tips & tricks
- 1 tsp. pure vanilla extract
TOPPING
- 1 cup whipped cream see Recipe
- 4 large strawberries, washed
Directions
CRUST
- In the bowl of a food processor, add crumbs, sugar and salt. Process until blended. With the appliance running, slowly pour in melted butter and vanilla extract through the feed tube until the texture resembles damp sand.
- Pour into a 9-inch non-stick springform pan. Using the bottom of a small measuring cup or a glass, press the crumb mixture firmly up the sides to about an inch high, and spread the bottom out to an even thickness.
- Transfer to the fridge while making the filling (see footnote).
FILLING
- In a bowl, combine strawberries and granulated sugar. Macerate the two ingredients for 20 to 30 minutes.
- In the jar of a blender, add macerated strawberries, including any accumulated juices, and process until smooth.
- Strain mixture through a fine sieve sitting over a bowl, using a spoon or spatula to extract as much juice as possible; discard seeds.
- Transfer the strained strawberry mixture to a saucepan over medium heat.
- When it starts to simmer, reduce to medium-low, and reduce the it down to 1 cup, stirring occasionally.
- Strain the mixture again, and discard any small particles and cooked little chunks; what’s left should be between 2/3 cup and ½ cup. Set aside to cool.
- In a small bowl, add cold heavy cream and 1 tbsp. powdered sugar. Using a hand mixer, process on medium-high speed until stiff peaks form; set aside.
- In the bowl of a stand mixer, add cream cheese and the remaining 7 tbsp. confectioners’ sugar. With the paddle attachment, beat until smooth and creamy, cleaning the sides and the bottom of the bowl as needed. Mix in the vanilla extract.
- Add the cooled, reduced, concentrated strawberry mixture and process on low speed at first before increasing to medium-high speed. Process until smooth and creamy, ensuring there are no lumps by cleaning the sides and the bottom of the bowl.
- With a spatula, gently fold the whipped cream into the strawberry mixture until evenly blended.
- Spoon the filling into the chilled prepared crust, and level the top out with an angled spatula.
- Gently tap the springform pan on the counter to dislodge any trapped air bubbles, and cover with plastic wrap or foil. Refrigerate for at least 8 hours, but preferably overnight.
- When ready to unmold, run a thin knife around the edges of the cake pan, rinsing and wiping it often. Unlatch the pan, and transfer the cake to a serving plate.
- Garnish with whipped cream and strawberries. Cover the leftovers and store in the fridge for up to 4 days.
Notes
Footnote: if baking, set the temperature to 350ºF and bake for 5 minutes. Allow to cool completely before transferring to the fridge.