Recipes · Uncategorized

No Bake Strawberry Cheesecake

  • 1 cup Graham Cracker Crumbs, 7 full sheets
  • ¼ cup Unsalted Butter, melted
  • 10 ounces White Chocolate, chopped
  • 2 cups Fresh Strawberries, sliced
  • 8 ounces Full-Fat Block Cream Cheese
  • ½ cup Heavy Cream
  • 6 Strawberries for decoration
  1. Line a 8-inch springform pan with parchment paper; blend the sliced strawberries in a food processor or blender until smooth; need about a cup of puree
  2. In small bowl, add the melted butter and graham cracker crumbs; mix until combined
  3. Pour the mixture into the springform pan and press it into the bottom of the pan; use the bottom of a flat measuring cup to make sure it’s tight and compact; chill the crust for 30 minutes
  4. Melt the white chocolate in the microwave or use a double broiler; set aside and let cool slightly
  5. In bowl of stand mixer with paddle attachment, combine 1 cup of strawberry puree, cream cheese, and heavy cream at medium-high speed until smooth and thick about 3-5 minutes
  6. Stir in the melted white chocolate
  7. Pour the mixture on top of the graham cracker crust and smooth the top; place in the fridge and chill overnight or freeze completely and serve as an ice cream cake
  8. Before serving, decorate with whipped cream and strawberries


A spring form pan always helps when making cheesecakes!


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