Ingredients
Graham cracker crumbs, 1.5 cups
Granulated sugar, 1/4 cup
Unsalted butter, melted, 6 tablespoons
Cream cheese, softened, 2 packages (8 oz each)
Sweetened condensed milk, 1 can (14 oz)
Lemon juice, 1/4 cup
Vanilla extract, 1 teaspoon
Fresh strawberries (hulled and sliced), 2 cups (plus extra for topping)
Instructions
Mix graham cracker crumbs, 1/4 cup sugar, and melted butter for the crust
Press mixture into a 9-inch springform pan or individual ramekins
In a large bowl, combine softened cream cheese with sweetened condensed milk and vanilla extract
Fold in 2 cups of sliced strawberries to the cream cheese mixture
Spread the filling over the crust and refrigerate for 4 hours
Top with additional strawberries and fresh berries for serving
Notes
Use digestive biscuits or vanilla wafers as graham cracker substitutes
Dairy-free butter and vegan cream cheese alternatives work well
Lime juice can replace lemon juice for a citrus variation
Chill at least 4 hours for a set filling
Store in an airtight container in the fridge for up to 3 days
- Prep Time: 15
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cheesecake
- Calories: 380
- Sugar: 32g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 75mg