No Bake Strawberry Cheesecake

🧂 Ingredients

• 2 cups graham cracker crumbs

  about 16 whole graham crackers/about 1.5 packages
• ¼ cup brown sugar
• ½ cup melted butter
• pinch of salt
• 2 packages full-fat cream cheese

  16 ounces, at room temperature
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 t fresh tablespoon fresh lemon juice
• 1 ¼ cups heavy whipping cream
• 1.5 pounds fresh strawberries
• 3 tablespoons cold water
• 3 tablespoons cornstarch
• ¾ cup granulated sugar
• 1 tablespoon fresh lemon juice

Instructions

• 1 Be sure the graham crackers are very fine crumbs, the texture helps the crust to
  stay together well. I'll often put mine in the food processor or a blender to
  make sure the crumbs are very fine.
• 2 Add the graham cracker crumbs to a medium mixing bowl. Add the brown sugar,
  butter, and salt and stir until no dry parts remain.
• 3 Prepare a 9×13 inch baking dish by lining it with parchment paper or foil (if
  using foil, spray it lightly with nonstick spray).
• 4 Add the graham cracker crust mixture to the prepared pan and gently press the
  crust evenly into the bottom of the pan (I like to use the bottom of a measuring
  cup to press it in).
• 5 Place in the fridge while you prepare the filling.
• 6 Add the room temperature cream cheese to a large mixing bowl or the bowl of your
  stand mixer. Beat using an electirc mixer or your stand mixer for 2-3 minutes,
  until light and fluffy.
• 7 While the mixer is running slowly add the sugar and continue to beat until very
  smooth and the sugar is fully combined, about 2 minutes.
• 8 Add the vanilla extract and lemon juice and stir to combine.
• 9 With the mixer running on medium to medium-high speed slowly add the whipping
  cream and continue to beat until the mixture is fluffy and soft peaks form
  (about 3 minutes).
• 10 Spread the mixture evenly over the prepared crust. Place the cheesecake back in
  the fridge to chill while you make the strawberry topping.
• 11 Prepare the strawberries by removing the green top and then chopping them into ½
  inch pieces (think small cubes).
• 12 In a medium saucepan add the water and cold water and use a fork or small whisk
  to combine and make a slurry.
• 13 Add the granulated sugar and stir to combine.
• 14 Add the strawberries and stir to combine.
• 15 Place the pan over medium to medium-high heat and allow the mixture to simmer
  and cook until the mixture thickens and the jel looks more clear, about 8
  minutes.
• 16 Remove from the heat and allow to cool.
• 17 Chill the cheesecake and the strawberry topping covered separately for 4 or so
  hours or until fully cold, or overnight.
• 18 To serve, slice the cheesecake into 16 pieces and place one piece on a plate,
  Top with a few tablespoons of the strawberry filling and enjoy.

Nutrition Info