Strawberry Sauce
- 1 pound (frozen or thawed) fresh strawberries
- 1 tbsp cornstarch
- 1/4 cup (50g) bajker’s sugar
- 1 tsp lemon juice or water
Graham Cracker Crust
- 6 full graham cracker sheets (94g)
- 2 tbsp granulated sugar
- 1/4 cup (56g) salted butter, melted
No Bake Cheesecake
- 1/2 cup (120g) heavy whipping cream
- 3 8-oz blocks full fat Philadelphia cream cheese, room temperature
- 1 1/2 cups (165g) powdered sugar, spooned and leveled
- 1/4 cup (60g) sour cream
- 2 tsp vanilla extract
- 4 oz Ghirardelli white chocolate bar, chopped (do not get chips)
Instructions
Strawberry Sauce
- Rinse, hull, and quarter the strawberries. In a medium saucepan, mix the sugar and cornstarch. Add the strawberries and toss to coat. Stir in the lemon juice and place over medium heat.
- Bring to a boil, stirring occasionally. Cook 5–8 minutes until the strawberries are soft. Blend half the mixture (with an immersion blender or by transferring to a blender), then return it to the pan. Stir 1 more minute until thick and glossy.
- Pour into a container and refrigerate until cool.
Graham Cracker Crust
- Place the crackers in a large ziplock bag and crush them into fine crumbs. Transfer the crumbs to a medium bowl. Stir in the sugar and salt, then mix in the melted butter until evenly coated. Set aside.
No Bake Cheesecake
- In a large bowl, whip the heavy cream with a hand or stand mixer until stiff peaks form (about 2 minutes). Scoop into a separate bowl. In the same mixing bowl, beat the cream cheese and sugar until smooth. Scrape the sides, then mix in the sour cream and vanilla.
- Melt the chopped white chocolate in the microwave in 30-second intervals, stirring between each, until smooth (about 90 seconds total). Don’t overheat or it may seize.
- Stir the warm chocolate into the cream cheese mixture until creamy. Use a spatula to mix well, then gently fold in the whipped cream until fully combined.
- Spread half the mixture into an 8×8 pan. Swirl in a little more than half the strawberry sauce, then sprinkle about two-thirds of the graham cracker crumbs on top. Repeat the layers once more to fill the pan.
- Cover and chill overnight. The next day, scoop and serve.
