No-Bake Strawberry Cheesecake
This cheesecake is creamy, fruity, and utterly delightful in every bite!
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Whisk
Ingredients
- 2 cups biscuit crumbs
- 7 tablespoons melted butter
- 24 oz full-fat cream cheese at room temperature
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup strawberry jam
- red food coloring optional
- 1 ½ cups chilled whipping cream minimum 35% fat
- ⅓ cup strawberry jam for topping
- 1 cup chilled whipping cream for topping
- ¼ cup powdered sugar for topping
- strawberries for decoration
Instructions
- Line a 9-inch springform pan with parchment paper, leaving extra on the sides for easy removal. Combine biscuit crumbs and melted butter in a bowl, then press into the pan and freeze for 30 minutes.
- In a separate bowl, blend cream cheese, powdered sugar, and vanilla extract until smooth. Stir in strawberry jam and optional food coloring.
- In another bowl, whip the chilled cream to stiff peaks, then gently fold it into the strawberry mixture.
- Pour the filling into the prepared crust, smoothing the top. Chill in the refrigerator for at least 8 hours, or overnight for best results.
- Spread strawberry jam on top, leaving a small border. Whip the cream with powdered sugar until stiff, then pipe around the edges and top with strawberries. Enjoy!
Notes
For best results, chill overnight.
