Effortless Bliss: Your Guide to the Ultimate No-Bake Strawberry Cheesecake

👩‍🍳 Instructions

1. 1

   For the crust: In a medium bowl, combine graham cracker crumbs and 2 tbsp granulated sugar. Stir in melted butter until crumbs are fully moistened. Press firmly and evenly into the bottom of a 9-inch springform pan. Refrigerate for at least 15 minutes.
2. 2

   For the strawberry puree: In a small saucepan, combine chopped strawberries and ½ cup granulated sugar. Cook over medium-low heat for 5-7 minutes, stirring, until strawberries soften and become jammy. Remove from heat. Puree until smooth using a food processor or immersion blender. Let cool completely.
3. 3

   For the cream cheese base: In a large bowl, beat softened cream cheese with an electric mixer until light and fluffy (2-3 minutes). Gradually add powdered sugar and vanilla extract, beating until smooth and no lumps remain.
4. 4

   For the whipped cream: In a separate, chilled bowl, combine cold heavy cream and instant vanilla pudding mix. Beat on medium-high speed until stiff peaks form.
5. 5

   Assemble the filling: Gently fold about a third of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until just combined. Gently fold in the cooled strawberry puree until swirled or uniformly pink.
6. 6

   Final assembly: Pour the filling over the chilled crust in the springform pan. Smooth the top with an offset spatula. Cover loosely with plastic wrap.
7. 7

   Chill: Refrigerate for at least 6-8 hours, or preferably overnight, until completely set.
8. 8

   Serve: Carefully run a thin knife around the edge of the pan before releasing the springform. Garnish with fresh strawberries if desired and slice to serve.