No Bake Strawberry Cheesecake


For the Crust

1 1/2 cups graham cracker crumbs

1/3 cup crushed pecans

6 tablespoons butter

For the Strawberry Cheesecake Layer

1 package cream cheese, softened

3/4 cup strawberries, chopped

1/4 cup powdered sugar

1 cup whipped cream

For the Vanilla Pudding Layer

1 package (5.4 oz.) instant vanilla pudding

2 cups milk

For the Topping

2 cups whipped cream

1 1/2 cups blueberries

1 cup strawberries. sliced (reserve some for topping)

Combine graham cracker crumbs, finely chopped pecans and melted butter.

Stir until it resembles wet sand.

Press into an 11" x 7" baking pan and set in the freezer while you work on the next layer.

Combine cream cheese, fresh strawberries, confectioners sugar and whipped cream and beat until strawberries are incorporated and a smooth cheesecake mixture has formed.

Remove crust from freezer and spread strawberry cheesecake layer evenly over the crust.

Place the dish back in the freezer.

Combine 1 package of vanilla pudding and two cups of milk, then beat at medium speed for 2 minutes until thickened.

Remove dish from the freezer and add the pudding layer.

Add the remaining whipped cream for the topping.

Freeze for one hour or put in the fridge for at least 4 hours to allow the layers time to set.

Just before serving add additional berries. Enjoy!
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