Ingredients
- Fresh strawberries – ripe and juicy
- Cream cheese – softened for easy mixing
- Sweetened condensed milk or Greek yogurt – for creaminess and sweetness
- Graham cracker crumbs or digestive biscuits – for the crust
- Unsalted butter – melted, to bind the crust
- Gelatin (optional) – to add firmness if desired
- Fresh strawberries, sliced – for topping and garnish
- Honey or maple syrup – optional, for extra sweetness
Instructions
- Prepare the crust: In a bowl, combine Graham cracker crumbs with melted unsalted butter. Mix until well coated and press into the bottom of a springform pan. Chill for 15 minutes.
- Make the cheesecake filling: Beat softened cream cheese until smooth. Gradually add sweetened condensed milk or Greek yogurt and beat until creamy. Optional: dissolve gelatin in warm water and fold into the mixture. Gently fold in pureed strawberries.
- Assemble the cheesecake: Pour the filling over the chilled crust, smooth the top, cover, and refrigerate for at least 4 hours or until set.
- Garnish: Before serving, top with sliced fresh strawberries and drizzle with honey or maple syrup if desired.
Notes
- Use ripe, fresh strawberries for the best flavor and vibrant color.
- Ensure cream cheese is softened to avoid lumps.
- Add gelatin for a firmer texture if preferred.
- Refrigerate the cheesecake adequately for clean slices.
- For a healthier version, substitute Greek yogurt for condensed milk.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg