Luscious no-bake cheesecake on a graham crust with fresh strawberry sauce - chilled, creamy, ideal for warm weather.
# What You Need:
→ Crust
01 - Graham cracker crumbs — 2 cups
02 - Unsalted butter, melted — 1/2 cup
03 - Granulated sugar — 2 tablespoons
→ Cheesecake Filling
04 - Cream cheese (full fat), softened — 16 ounces
05 - Heavy cream, cold — 1 cup
06 - Powdered sugar — 2/3 cup
07 - Vanilla extract — 1 teaspoon
08 - Fresh lemon juice — 1 tablespoon
→ Strawberry Topping
09 - Fresh strawberries, hulled and sliced — 1 pound
10 - Granulated sugar — 1/3 cup
11 - Fresh lemon juice — 1 tablespoon
12 - Cornstarch — 1 tablespoon
13 - Water — 2 tablespoons
# Directions:
01 - Combine graham cracker crumbs, granulated sugar and melted butter in a medium bowl; stir until evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form a compact crust. Refrigerate while preparing the filling.
02 - Beat softened cream cheese in a large bowl with an electric mixer until smooth and free of lumps. Add powdered sugar, vanilla extract and lemon juice; continue beating until the mixture is homogeneous and silky.
03 - Whip the cold heavy cream in a separate chilled bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese base in three additions, using a spatula to keep the mixture airy and uniform.
04 - Spread the filling evenly over the chilled crust and smooth the surface with an offset spatula. Cover tightly and refrigerate for at least 6 hours, or overnight, until firmly set.
05 - Place sliced strawberries, granulated sugar and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the berries release their juices and begin to soften, about 5 to 8 minutes.
06 - Whisk cornstarch with water until dissolved, then stir the slurry into the simmering strawberry mixture. Cook for 1 to 2 minutes more, until the sauce thickens and becomes glossy. Remove from heat and cool completely.
07 - Carefully run a thin knife around the pan and release the springform ring. Spoon the cooled strawberry topping over the set filling and smooth. Slice with a sharp knife and serve chilled; garnish as desired.
