Easy No Bake Cheesecake and Strawberry Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, while ricotta is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein and reduces fat.

Smash the graham crackers into fine crumbs using a food processor or rolling pin.

Mix the graham cracker crumbs and melted butter together in a medium bowl.

Press the crumbs into the bottom and partially up the sides of a 9-inch springform pan.

Refrigerate the crust for 30 minutes while preparing the filling.

Beat the softened cream cheese in a medium bowl with a mixer until there are no lumps.

Add the powdered sugar and vanilla extract, scraping down the sides of the bowl as necessary.

In a separate bowl, whip the heavy cream with a stand mixer or hand mixer until it thickens and stiff peaks begin to form.

Gently fold the whipped cream into the cream cheese mixture using a spatula.

Add the cheesecake filling to the prepared crust and smooth it with the back of a spoon or an angled spatula.

Refrigerate the cheesecake for at least 4 hours.

Remove and cut the cheesecake into slices to serve.

Cut 1 pound of strawberries into slices.

Add the strawberry slices to a saucepan along with 1/3 cup of sugar and 1 tablespoon of lemon juice.

Heat the mixture over medium-high heat until it begins to boil.

Turn down the heat and allow the sauce to simmer for about 20 minutes until it begins to thicken.

Remove the strawberry sauce from the heat and allow it to cool before serving over the cheesecake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens