This no-bake cheesecake recipe starts with a shortbread crust, that is topped with a luscious vanilla bean speckled cheesecake filling and copious amounts of macerated strawberries. A huge dollop of whipped cream truly is the icing on this dessert. This make ahead dessert is perfect for picnic, parties and kids get-togethers.
It's strawberry season and I just can't help myself. They seem especially tasty already and I have been going strawberry crazy. I have been putting them on everything and my family is thrilled. I use frozen strawberries during the off season, but its a total experience to bite into a sweet and juicy fresh strawberry.
I was looking to prepare an easy make ahead dessert that will travel well. Cheesecake came to mind, but it is already hot here in Phoenix and turning the oven on for a dessert is not something I was looking to do. I put together this really fun dessert that will travel well and can be made days ahead! You can prepare these in plastic cups or trifle bowls too.
This dessert starts with a shortbread crust made from one of my old favorite cookies, Lorna Doone's. The cheesecake is made super simple with a one bowl mixture that is out of this world, speckled with vanilla beans. The cheesecake filling is topped with copious amounts of macerated strawberries and finished with a big dollop of fresh whipped cream.
Truly a dessert to remember and one you will make over and over.
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Strawberry No-Bake Cheesecake in a Jar
SERVES 4 (16 ounce jars) | ACTIVE TIME 22 Min | TOTAL TIME 30 Minutes
(or 8 - 8 ounce jars)
1 pound fresh strawberries
2 tablespoons granulated sugar
1 cup heavy cream
¼ cup powdered sugar
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla bean paste (or vanilla extract)
2 tablespoons fresh lemon juice
1 (5 ounce) box Lorna Doone Shortbread Cookies
2 tablespoons unsalted butter, melted
Wash, core and slice strawberries. Sprinkle strawberries with sugar and toss to coat. Set aside.
In a tall mixing bowl, whip the cream with an electric mixer fitted with the whisk attachment. Once trails begin to form, turn the mixer off and add powdered sugar and continue to whip until stiff peaks form. Place whipped cream in the refrigerator until ready to serve.
In a medium mixing bowl combine cream cheese, milk, vanilla and lemon juice. Beat with an electric mixer until mixture is smooth. Place in the refrigerator until ready to serve.
Place cookies in a blender or food processor to crush. Blend on low until you have all cookie crumbs. Pour into a small bowl and combine with butter. Mix until all cookie crumbs are moist.
Divide cookie mixture into 4 dishes (we used mason jars). Gently pat cookies down with a spoon or your fingers.
Add cheesecake filling, divided evenly between jars. Top with ¼ of strawberries in each jar. Add a dollop of whipped cream.
Refrigerate 2 hours, or until ready to serve. (cheesecake keeps for several days in the fridge, covered).
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Originally published 5/9/14