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This is a delicious recipe for a no-bake strawberry cheesecake you'll be sure to love. I prefer my cheesecakes to not be overly sweet; this one is delicately sweet, and will hit the spot! I do want to mention that unlike traditional baked cheesecakes, this one is soft, so do not expect a firm cake, as you would if it were baked. It will resemble something similar to that of an ice cream cake. Melt in your mouth!
If you are in a hurry - Print the recipe here!
• measuring spoons
• blender or food processor for strawberries
• fine sieve for strawberries
• sifter for icing suger
• measuring cups (for dry and wet ingredients)
• large mixing bowls
• parchment paper
• 9" springform pan
• small bowl
• handheld electric mixer
• Little Lief Creative Kitchen Conversion Chart
s t r a w b e r r y j a m s w i r l
• 2¼ Cups (15oz / 425grams) Fresh Strawberries, washed, sliced, & hulled
• 2 Tbsp Cornstarch
• ¾ Cup (150grams) of Granulated Sugar
• ½ Tbsp Unsalted Butter
• 2 Tsp Vanilla Extract
g r a h a m c r a c k e r c r u s t
• 1½ cups (125grams) of graham cracker crumbs
• 6 Tbsp of unsalted melted butter
c a k e f i l l i n g
• 24 oz (or 680grams / approx 2¾ packs) softened full fat Cream Cheese (room temp)
• 1¼ cups (145g) sifted confectioner's sugar (icing sugar)
• 1 Tbsp Vanilla Extract
• 1 Tsp fresh lemon juice
• Pinch of salt
• 1 cup (240mls) whipping cream or any 36% fat heavy cream
Start by setting out your cream cheese if you haven't already (this needs to be room temp), and ensuring all of your ingredients & tools are within reach. This will help keep things organized and accessible.
Wash, hull, and slice your strawberries (I just sliced mine in half) and put into your blender or food processor (we used our Ninja Blender and it worked great!). Pour smoothed strawberries into a sieve and place on top of your sauce pan. You want to move your spatula around the sieve to gently squeeze the berries through the sieve, but leaving the seeds behind.
Once you are done, turn the heat to LOW, and add butter and sugar. Stir, and slowly increase the heat until there are slight bubbles. You will start to notice the mixture start to thicken after about 10 minutes, give or take. Place the mixture into the small bowl you have set aside, and let cool as you will be adding this on top of your filling later.
For the crust, begin by lining your pan on the bottom only, or the entire pan if you want for easier clean up. Combine the cracker crumbs and melted butter in your large mixing bowl. Press into the pan, making sure to have raised edges on the sides. Place into your freezer for at least one hour to harden/set. While it is setting, you can begin working on the filling!
For the filling, you may wash and re-use the same mixing bowl, especially if you only have one. Add the now room-temperature full fat cream cheese to the bowl. I highly recommend putting the bowl in your sink (if you can) to prevent splatter from the electric mixer (if you have a stand mixer, you may use this as well!)
Smush the cream cheese with the mixer attachments to break up the cream cheese blocks before turning it on, then on a light setting, begin mixing for a few minutes until creamy. Add the confectioner's sugar (icing sugar) and mix on a low speed until blended. Add the whipping cream - start on a low speed, then on a high speed until a peak forms - approximately 5 minutes.
Remove the crust from the freezer and slowly pour the filling into the pan, creating an even flat surface with your (clean) spatula. Once your jam has cooled, use a small spoon and place dollops of the jam haphazardly on top of the filling. Now the fun part!
Swirl a spoon or knife gently through the jam, creating fun patterns, ensuring the surface of the filling has been touched by your jam. (You may note you have leftover jam - save and use on crepes, scones, or toast!)
Place your cheesecake in your fridge to set, preferably overnight. Remember, it will not be firm, but more like an ice cream cake texture. But it will be delicious! If you have leftovers, they freeze really well! My husband and son loved the frozen slices the best, actually! :)
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