This no bake Strawberry Cheesecake is light, fluffy and loaded with strawberry puree and strawberry pieces! Made with fresh or frozen strawberries and don't forget the whipped cream!
3packagesfull fat cream cheese(750g or 24oz total)
whipped cream and fresh strawberries for garnish
Instructions
Line a 9" Springform pan with parchment paper (optional -- just helps to remove the cheesecake when it's chilled).
Combine graham cracker crumbs and butter and press firmly into the bottom and 1" up the sides of the Springform pan. Set aside.
Wash and chop strawberries. Puree until smooth using a food processor or blender, then strain through a fine mesh strainer.
Whisk together strawberry puree, 3/4 cup sugar and corn starch until smooth. Place in medium saucepan and cook over medium heat until very thick. Set aside to cool slightly.
In a large bowl, beat cream cheese with an electric mixer on high speed until smooth.
Add 1 cup sugar and beat until smooth and fluffy. Add strawberry sauce and beat on medium-high speed until smooth and fluffy
Spread cheesecake filling into prepared crust and refrigerate at least 6-8 hours or overnight until thoroughly chilled and set.
Garnish with whipped cream and chopped strawberries as desired.