Description
A creamy no-bake cheesecake layered with strawberry preserves and a crunchy topping, perfect for any occasion!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream, whipped
- 1 cup strawberry preserves
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup vanilla wafer crumbs
- Fresh strawberries for garnish
Instructions
- Begin by combining the graham cracker crumbs and melted butter in a bowl. Mix them well until all crumbs are fully coated with the butter. Press this mixture firmly into the base of your 9-inch springform pan and chill.
- In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Gently fold in the whipped heavy cream.
- Spread half of the cream cheese mixture over the chilled crust. Spoon strawberry preserves over it, then add the remaining cream cheese mixture on top.
- Mix the crushed freeze-dried strawberries with vanilla wafer crumbs and sprinkle over the cheesecake. Garnish with fresh strawberries.
- Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
This cheesecake can be made up to a day in advance, and be sure to soften your cream cheese for a smooth filling.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 400 kcal
- Sodium: 150 mg
- Protein: 6 g