Healthier No Bake Strawberry Cheesecake

This is a simple and healthier twist to the classic Strawberry Cheesecake. My Healthier No Bake Strawberry Cheesecake is light, simple to make and perfect for summer gatherings. This can be made 100% Gluten Free and Dairy Free.

By Rose Huxford

My family and I love the classic cheesecake, but with strawberries season already here it's great to use them as much as we can. My Healthier No Bake Strawberry Cheesecake is a great way to use up those lovely early summer berries. Plus, this is a perfect dessert for any type of gathering, perhaps school graduations, or even Father's Day?

This version is light, not super sweet but enough to satisfy any and all sweet tooth's. It requires a little bit of time at the stove, but so worth it and it will keep well in the fridge for about a week.

Healthier No Bake Strawberry Cheesecake

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

Prep-time: 10 minutes

Stove cook-time: 15-25 minutes

Cool-time: 15 minutes

Fridge-time: at least 2 hours or over night

Equipment: 1 small pot, 9x13 baking dish, 2 medium baking bowls, liquid measuring cup, measuring spoons, measuring cup, rolling pin, resealable bag, wooden spoon, spatula, whisk, cutting board, paring knife.

Ingredients

Crust

• 2 1/4 cup graham crackers, or Gluten Free graham crackers, or digestive biscuits

• 3/4 cup coconut oil, melted

Strawberry/ Cream Cheese Filling

• 5-6 cups strawberries, diced (stems removed)

• 1 cup monk fruit sweetener

• 3 tbsp corn starch, or tapioca flour

• 5 tbsp plain Greek yogurt, or dairy free plain yogurt

• 1 tsp pure vanilla extract

• 2 tbsp maple syrup

• 8oz cream cheese, or dairy free cream cheese, room temperature

• 1/2 tsp salt

Directions

1. Wash and dice your strawberries and place them in a medium pot. Add 1 cup monk fruit sweetener and corn starch to the strawberries. Stir to combine. Heat the stove on medium heat and let the strawberry mixture begin to simmer. Keep an eye on the strawberry mixture and stir often. The goal is to cook down the strawberries and then thicken into a sauce. This should take about 15 to 25 minutes, depending on your stove.

2. Meanwhile, lightly grease your baking dish with non-stick spray, or butter (regular or dairy free). This will help avoid any sticking from the crust. Set it aside.

3. Next, if you don't have pre-crushed graham crackers, add 1 1/2 packs to a resealable bag. Seal it tightly, then use a rolling pin to crush and crumble the crackers until they are fine crumbs. Pour the crumbs into a medium baking bowl.

4. In a liquid measuring cup, add the coconut oil and heat in the microwave for about 30 seconds, until it's completely melted. Pour into the crackers and use a spatula to combine.

5. To make the cheesecake portion, add the room temperature cream cheese to another medium baking bowl. *If the cream cheese is cold, you can heat it in the microwave for about 15 seconds, or until it's soft and slightly warm. Then, add the plain yogurt, vanilla extract, maple syrup and salt. Use the whisk to give it a good stir for about 30 seconds.

6. Once the strawberry mixture has thickened, allow it to cool for about 15 minutes, I placed mine next to the an open window.

7. While the strawberries are cooling, pour the graham cracker mixture into the baking dish. Use clean hands or a cup to firmly pack down the crust. Then, add the cream cheese mixture over the crust, and spread evenly with a offset spatula. Place in the fridge until the strawberry filling is completely cool.

8. Once the strawberry filling is completely cool, pour it over the cream cheese mixture. Spread it evenly. Cover with plastic wrap and place it back in the fridge for at least 2 hours or over night.

9. Top your dessert with whip cream and fresh strawberries and enjoy!