Description
A delightful no-bake dessert with a crunchy graham cracker crust and a light, fluffy filling packed with fresh strawberries.
Ingredients
Scale
- 1 cup packed light brown sugar
- 10 tbsp salted butter, melted
- 6 tbsp boiling water
- 3 8-oz. packages cream cheese, softened
- 1 cup finely chopped strawberries
- 16 sheets graham crackers
- 1 3-oz. box strawberry gelatin (such as Jell-O)
- 1 cup cold heavy cream
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 1 tsp lemon zest
- 2 tsp lemon juice
- Nonstick cooking spray
Instructions
- In a food processor, pulse the graham crackers and brown sugar until finely ground, about 1 minute. Drizzle in melted butter until mixture resembles coarse sand.
- Spray a 9-inch springform pan with nonstick cooking spray. Press mixture into the bottom and about 1 inch up the sides. Freeze for 20 minutes.
- In a stand mixer, combine heavy cream and vanilla extract. Beat on medium-high speed until very stiff peaks form, about 1-2 minutes. Set aside.
- Add softened cream cheese to the mixer and beat on medium speed until smooth, about 1-2 minutes.
- Add granulated sugar, powdered sugar, lemon zest, and lemon juice. Beat until combined and smooth, about 1 minute.
- In a medium bowl, whisk together the strawberry gelatin and boiling water until fully dissolved, about 2 minutes.
- Mix the dissolved gelatin into the cream cheese mixture and beat until incorporated. Gently fold in the chopped strawberries.
- Fold one-third of the whipped cream into the cream cheese mixture until combined, then fold in the remaining whipped cream until smooth.
- Pour the filling into the prepared crust, smooth the top, cover with plastic wrap, and refrigerate for at least 12 hours.
- Once set, loosen the cheesecake from the pan and transfer to a serving platter.
- Slice with a warm knife for neat edges and enjoy your refreshing dessert!
Notes
Best served chilled and garnished with extra strawberries or whipped cream. Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Keywords: strawberry cheesecake, no-bake dessert, summer dessert