Yields:
8 Servings
Difficulty: Easy
Prep Time: 1 Hr
Cook Time:
1 Hr
Total Time:
2 Hr
I love cheesecake and there is nothing better than a quick no-bake recipe. The worst part is waiting for the cheesecake and glaze to firm up enough to eat it! This cheesecake has all your favorite parts. The graham cracker crust, the yummy cheesecake filling, and a fresh and flavorful strawberry glaze. This glaze is a big hit with my family and friends that I use on all of my baked and no-bake cheesecakes.
Ingredients
Adjust Servings
-
Crust
- Cheesecake Filling
- Strawberry Glaze
Instructions
-
Crust
- In a medium bowl, combine all ingredients and mix well. Press into the bottom of a 9 inch pie pan and chill. Cheesecake Filling
- In a stand mixer, beat the cream cheese until it is light and fluffy.
- Scrape down the sides of the bowl. On low, gradually add the sweetened condensed milk. Beat until well combined.
- Scrape the sides of the bowl down. On low, add the lemon juice and vanilla, mixing until well combined.
- Pour into the crust and refrigerate 2-3 hours, or until it has set. Strawberry Glaze
- Chop up 2 cups of strawberries. Put aside.
- Dice the rest of the strawberries up. Add the diced strawberries and the cornstarch to a food processor. Pulse until smooth.
- Transfer the puree into a medium saucepan and add sugar. Cook over medium heat, while stirring constantly, until the mixture has thickened.
- Remove from heat and stir in the vanilla, salt and chopped strawberries. Cool 40 minutes while occasionally stirring.
- Spread over the cheesecake and refrigerate for 4 hours.