Ingredients
Scale
- 200g graham cracker crumbs or digestive biscuits
- 100g unsalted butter, melted
- 300g cream cheese, softened
- 200g sweetened condensed milk
- 1 teaspoon vanilla extract
- 300ml heavy cream
- 200g fresh strawberries, chopped
- 2 tablespoons strawberry jam or jelly
- Optional: fresh mint leaves for garnish
Instructions
- Crush graham crackers or digestive biscuits into fine crumbs; mix with melted butter and press into the bottom of a springform pan. Chill for 15-20 minutes.
- In a large bowl, beat softened cream cheese until smooth. Add condensed milk and vanilla, mixing well. Whip heavy cream to stiff peaks, then fold into the cream cheese mixture.
- Fold chopped strawberries into the filling, reserving some for garnish. Spread the filling over the crust. Warm the strawberry jam slightly and drizzle over the top.
- Refrigerate for at least 4 hours or overnight until set. Garnish with remaining strawberries and mint leaves before serving.
Notes
- Use fresh strawberries for the best flavor. Thawed frozen strawberries can be used as a substitute.
- Chill the cheesecake thoroughly for optimal setting and texture.
- For a gluten-free version, replace graham crackers with gluten-free biscuits.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg