No-Bake Strawberry Swirl Cheesecake (Vegan, gluten-free) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup fresh or frozen strawberries
3 tablespoons sugar
600 grams cream cheese (approximately 21 ounces)
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
2 cups whipped cream (plus extra for garnish)
fresh strawberries (for garnish)
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Directions: |
Directions:Combine the graham cracker crumbs with the melted butter and press into the bottom of a 9-inch spring form pan. Set aside.
Add the frozen strawberries to a small pot over medium heat.
Add the sugar and cook the strawberries until they begin to fall apart.
Mash the strawberry mixture until no large chunks remain (small ones are okay) and set it aside to cool completely.
Whip the cream cheese, the powdered sugar, and the vanilla on high speed until well blended.
Fold in the whipped cream with a rubber spatula until well combined.
Layer the cheesecake mixture and spoonfuls of the strawberry mixture into the spring form pan over the graham cracker crust.
Smooth the top of the cheesecake with the spatula or an offset spatula and freeze for 2-4 hours to set. Alternatively, refrigerate overnight to set.
Serve with whipped cream and fresh strawberries. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:2 hrs |
Personal
Notes: |
Personal
Notes: Feel free to double the amount of strawberry mixture (2 cups strawberries, etc.) and reserve half for topping the cheesecake when serving.
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