Delicious Strawberry Cheesecake: A No-Bake Delight
This no-bake strawberry cheesecake is a creamy, sweet dessert topped with a fresh strawberry swirl, making it a perfect treat for any gathering.
Equipment
- 8x8 inch square pan
- saucepan
- mixing bowl
- butter knife
Ingredients
- 1 cup strawberries (fresh or frozen)
- 3 tablespoons Karo® Light Corn Syrup (for strawberry swirl)
- ⅓ cup unsalted butter, melted (for crust)
- 2 cups graham cracker crumbs (for crust)
- 4 tablespoons Karo® Light Corn Syrup (for crust)
- 16 ounces cream cheese, room temperature
- ¾ cup powdered sugar
- ¼ cup Karo® Light Corn Syrup (for cheesecake)
- 2 teaspoons vanilla extract
- 1 ½ cups whipped topping, room temperature
- Pinch of salt
Instructions
- Line an 8x8 inch square pan with parchment paper.
- Cook strawberries and Karo® Light Corn Syrup in a saucepan over medium heat for about 10 minutes, then chill.
- Mix graham cracker crumbs, melted butter, and Karo® Light Corn Syrup, then press into the pan to form the crust.
- Combine cream cheese, powdered sugar, Karo® Light Corn Syrup, vanilla, and salt until smooth, then fold in whipped topping.
- Spread the cheesecake mixture over the crust, add the strawberry swirl, and gently swirl with a knife.
- Cover and refrigerate overnight to set, then slice into squares and serve cold.
Notes
Ensure all ingredients are at room temperature for a smooth texture. Avoid overmixing the cheesecake to maintain its creamy consistency. Allow the cheesecake to set completely in the fridge before serving. Can be made up to 3 days in advance; cover tightly to prevent drying out.