Strawberries are back in season. Can we get excited about that?!!
Gabriel brought in a large box of strawberries a few days ago, and all I could think was cheesecake. Specifically no-bake strawberry cheesecake.
As gluten-free recipes go, no-bake cheesecake is easy to adapt, because all you need to do is swap out a gluten-free crust for the original.
In this case, I’m using a coconut crust. You can use any crust you want to, but let me tell you, the coconut crust makes the cake.
Gabriel and I ate some of the filling without crust, and love it. Then, later, we sampled actual cheesecake, and both agreed that the crust added a whole new dimension of deliciousness. The filling here isn’t all that sweet, but the coconut makes it seem sweeter, and that tropical flavor mixed with strawberry is just to die for!
So try the crust – it’s super easy to make after all!
Another thing of note here is that while most no-bake cheesecakes use Cool whip, this one doesn’t. Instead, we use sweetened condensed milk. While still not as healthy as honey-sweetened cheesecake perhaps, it’s just milk and sugar – which is light-years better, in my opinion, than the unpronounceable ingredients I see on the side of Cool Whip containers.
No-Bake Strawberry Cheesecake
- Set your cream cheese out to warm up and soften.
- Wash and de-stem strawberries.
- Chop berries into pieces of desire size.
- In a stand mixer, whip cream cheese for a minute or two to help finish softening it.
- Pour in sweetened condensed milk, and powdered sugar and mix well.
- Add one fourth of your strawberries and turn your mixer to medium-high to mix. (this step is optional – I did it because I wanted my cheesecake to be a pretty pink.
- Fold in the remaining berries by hand.
- Pour into prepared pie crust and refrigerate several hours before serving.
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