Post Categories: June 2013

A Taste of the Season: No-Bake Strawberry Cheesecake

Adapted from

This cool, creamy dessert is the perfect ending to any summer meal.



20 full-size graham crackers sheets
11 Tbsp. unsalted butter, melted
2 Tbsp. sugar
2 (8-oz.) packages cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1/4 cup fresh lemon juice
1 tsp. vanilla extract
1/2 cup sugar
1/4 cup water
1 pint strawberries, stems and leaves removed


  1. Crush graham crackers, then mix with butter and 2 Tbsp. sugar.
  2. Press mixture evenly into bottom of springform pan. Chill in freezer for 10 minutes.
  3. In a large bowl, beat cream cheese until smooth. Slowly beat in condensed milk, then add lemon juice and vanilla.
  4. Pour filling over crust, cover with plastic wrap and refrigerate until firm (2 ½ to 3 hours).
  5. Meanwhile, place remaining ½ cup sugar and ¼ cup water in small saucepan over high heat. Bring to a boil, stirring constantly, then lower heat and simmer until sugar is fully dissolved. Remove from heat and cool completely.
  6. Place half of strawberries in blender, add cooled syrup and puree until smooth. Chop remaining berries and stir into purée.
  7. When cheesecake has cooled, remove from pan. Top with strawberry mixture before serving.