No Bake Cheesecake With Homemade Strawberry Topping Recipe 465

NO BAKE CHEESECAKE WITH STRAWBERRY SAUCE

Steps:

• Using a food processor, pulse your graham crackers until they are fine crumbs.
• Mix together graham cracker crumbs and sugar in a medium bowl.
• Pour in butter and stir well to combine.
• Pour crust into a 9 inch springform pan and press down evenly to cover the bottom and slightly up the sides.
• Put in refrigerator until firm, about 15 minutes.
• Beat cream cheese for 2-3 minutes until nice and smooth.
• Mix together softened cream cheese, sugar and lemon juice until well blended.
• Gently stir in the cool whip.
• Pour mixture into your graham cracker crust.
• Cover with plastic wrap and put in freezer for 2 hours to firm
• Mix strawberries, sugar, and lemon juice together in a bowl
• Either smash strawberries with a fork or blend together briefly until desired consistency
• Spoon sauce over individual servings of cheesecake

NO BAKE CHEESECAKE WITH HOMEMADE STRAWBERRY TOPPING RECIPE - (4.6/5)

Steps:

• For the crust, pulse the crackers in a food processor until finely ground (there should be about 2 cups). Then add 1 tablespoon sugar and melted butter, and pulse until combined. For those who don't have a food processor, place the crackers into a large freezer bag and gently crush them with a rolling pin. Press the crumbs at the bottom of a 10-inch (26 cm) springform pan, using the back of a spoon or the bottom of a flat-bottomed measuring cup, and about 1-1.5 inches (2.5-4 cm) up the sides of the pan. Set aside. For the filling, beat cream cheese in a large bowl with an electric mixer set on high for 3 minutes until fluffy. Add confectioners' sugar, Greek yogurt, vanilla, and cornstarch (if using), and beat until smooth. Fold in whipped heavy cream using a rubber spatula. Pour cream cheese mixture into crust and smooth top. Cover with plastic wrap and refrigerate for 8 hours until firm (or overnight). For the topping, place strawberries, granulated sugar, cornstarch and water in a medium saucepan, and stir until the cornstarch has dissolved. Heat topping over medium-low heat, stirring constantly for 5 minutes until heated through (this prevents the sauce from clumping and burning). Then reduce heat to lowest setting and let cook for 10-15 minutes until it thickens. Remove from heat and let cool. Store in a container with lid. Serving: Spread strawberry topping on top of cheesecake. Carefully lift off the sides of the pan, cut into slices and enjoy!