Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the filling:
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups fresh strawberries, chopped
1 1/2 cups heavy cream
For the topping:
Fresh strawberries for garnish (optional)
Directions
In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to pack it tightly. Place the pan in the refrigerator to chill while making the filling.
In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
Add the powdered sugar and vanilla extract to the cream cheese, and beat until well combined and creamy.
Gently fold in the chopped strawberries into the cream cheese mixture.
In a separate bowl, whip the heavy cream until stiff peaks form.
Carefully fold the whipped cream into the cream cheese and strawberry mixture until fully combined.
Remove the crust from the refrigerator and pour the filling over the crust, smoothing the top with a spatula.
Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 4 hours or preferably overnight to set.
Before serving, garnish the cheesecake with fresh strawberries if desired.
Enjoy your delightful No-Bake Strawberry Cheesecake!
ENJOY!
