Strawberry No-Bake Cheesecake Recipe
- Prep Time: 35 minutes
- Cook Time: n/a
- Total Time: 35 minutes
- Yield: 12 servings
Ingredients
CRUST
- 1 ½ cups graham cracker crumbs
- 6 Tbsp. granulated sugar
- ½ cup butter, melted
FILLING
- 1 cup heavy cream
- 3 – 8 oz. blocks cream cheese, softened
- ½ cup Polaner® Verry Berry Strawberry Fruit Spread
- ¼ C. granulated sugar
- ¼ C. sour cream
- 2 tsp. orange zest
- ¼ tsp. salt
TOPPING
- ½ cup Polaner® Verry Berry Strawberry Fruit Spread
- 2 tsp. water
- Whipped cream, optional
Directions
CRUST
- In a large bowl, mix the graham crumbs, sugar and melted butter until a wet sand-like mixture is formed.
- Pour mixture into a 9” spring form pan. Use a flat-bottomed measuring cup to firmly press the crust on the bottom and up the sides of the pan.
- Freeze the crust while preparing the filling (at least 20 minutes).
FILLING
- With an electric mixer, whip the heavy cream until stiff peaks form; transfer to a bowl and set aside.
- In the same mixer bowl used for whipped cream, combine the cream cheese, strawberry fruit spread, sugar, sour cream, orange zest and salt. Mix on medium-high speed until creamy (about 3 minutes), scraping the sides of the bowl as needed.
- Turn off the mixer and with a rubber spatula, gently fold in the whipped cream until fully incorporated.
- Remove crust from freezer and pour cheesecake mixture into the pan. Cover with plastic wrap and refrigerate for at least 5 hours.
TOPPING
- In a small, microwavable bowl, combine the strawberry fruit spread and water and microwave for 15 seconds.
- Stir until well blended.
- Pour over the top of the chilled cheesecake.
- Decorate the edges with whipped cream if desired after removing from the springform pan.
