No-Bake Strawberry Cheesecake

Servings: 8-10

Prep Time: 20 minutes

Chill Time: 4-6 hours

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Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs
• ¼ cup (50g) granulated sugar (optional)
• ½ cup (115g) unsalted butter, melted

For the Cheesecake Filling:

• 2 (8oz) packages cream cheese, softened
• ¾ cup (150g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (240ml) heavy whipping cream
• ½ cup (120ml) sour cream

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and halved
• ½ cup (100g) granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

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Instructions

Step 1: Prepare the Crust

1. Mix graham cracker crumbs, sugar, and melted butter in a bowl.
2. Press the mixture into the bottom of a 9-inch springform pan.
3. Chill in the refrigerator while making the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Mix in vanilla extract and sour cream until combined.
3. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cheesecake mixture.
4. Pour the filling over the chilled crust and spread evenly.

Step 3: Prepare the Strawberry Topping

1. In a saucepan, heat strawberries, sugar, and lemon juice over medium heat.
2. Cook for 5 minutes until strawberries release juice.
3. Stir in the cornstarch mixture and cook until thickened.
4. Let it cool before spreading over the cheesecake.

Step 4: Chill & Serve

1. Refrigerate the cheesecake for at least 4-6 hours (or overnight).
2. Slice and enjoy!

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Nutritional Values (Per Serving - Approx. 10 Servings)

• Calories: 380 kcal
• Carbohydrates: 34g
• Protein: 5g
• Fat: 26g
• Saturated Fat: 15g
• Cholesterol: 75mg
• Sugar: 25g
• Fiber: 1g