No Bake Strawberry Cheesecake
My No Bake Strawberry Cheesecake is a dreamy summer dessert that's easy to whip up ~ this decadent scoop-able slab cheesecake disappears in a flash!!
Servings: 12 slices
Equipment
- An 8x11-inch rectangle dish or 9x13-inch dish
Ingredients
crust
- 18 sheets whole graham crackers, (2 sleeves)
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 6 Tbsp unsalted butter, melted
cheesecake
- 16 ounces cream cheese
- 1 cup ricotta cheese, whole fat or part skim
- 1 cup confectioner's sugar
- 4 Tbsp fresh lemon juice
- 1/2 cup heavy cream
topping
- 1 pint strawberries
- 1/4 cup granulated sugar
- 1/2 tsp cornstarch, dissolved in 1 teaspoon cold water
- mint leaves , for garnish, optional
Instructions
- Add the crackers to a food processor, breaking them up as you add them. Add the sugar and salt. Pulse/process until they're finely ground. You can do this by hand with a large baggie and a rolling pin if you like, but they get more evenly ground in the processor.
- Toss the crumbs with the melted butter until they're evenly coated.
- Put a generous layer of crumbs in the bottom of your dish. DO NOT pack them down, just leave them as is. Note: This makes about 3 cups of crumbs, and you will not need all of them if you use an 8x11 dish. Reserve any extra for topping individual servings. Chill the crust while you make the filling.
- Wipe out the food processor and add the cream cheese, ricotta, sugar, and lemon juice. Process until everything is smooth. Scrape down the sides as necessary. While the machine is going, drizzle in the cream.
- Dollop the filling across the surface of the crumbs and then gently spread out evenly, trying not to disturb the layer of crumbs. Get the surface as flat and even as you can, using an offset spatula if you have one. Chill the cheesecake for at least a couple of hours, or overnight.
- Meanwhile make the topping. Divide the berries in half. Hull and finely chop one half and add to a saucepan with the sugar. Cook on medium heat until the berries release their juice and soften, this will take several minutes. Add the cornstarch slurry and stir until the sauce thickens; this should happen instantly. Cook for a minute more, stirring constantly. Chill the sauce before using.
- When ready to serve, top the cheesecake with the sauce, leaving some white areas around the edges. Top with the fresh berries, halved, sliced, or quartered, and a scattering of mint leaves, if using.
- Use a big spoon to serve into small bowls or cups. Be sure to keep the cheesecake chilled right up until you serve it for best flavor and texture. Keep any leftovers covered in the refrigerator.
Nutrition
Serving: 1 slice · Calories: 426 kcal · Carbohydrates: 41 g · Protein: 7 g · Fat: 27 g · Saturated Fat: 16 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 7 g · Trans Fat: 0.2 g · Cholesterol: 75 mg · Sodium: 327 mg · Potassium: 186 mg · Fiber: 2 g · Sugar: 27 g · Vitamin A: 925 IU · Vitamin C: 25 mg · Calcium: 111 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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