Well it is Canada Day and time to celebrate this awesome country we are lucky enough to call home. So in celebration I made this No-Bake Strawberry Cheesecake Pie. The berries were picked at a local farm- Twin Rivers Farm in Thessalon. This is the first year I didn’t pick the berries myself but bought them picked. It has been so hot here – 30 degrees C and I can’t stand the heat!
But about those strawberries- they have to be the best strawberries I have ever eaten. Juicy, tasty and very little seeds. I made 10 pints of jam and this pie. I need to go and get more… But in the meantime there is this delicious pie to enjoy and the best part it is no-bake. So give it a go – it is pretty simple and delicious.
No-Bake Strawberry Cheesecake Pie
Prep time
Cook time
Total time
Author: Tammy
Serves: 8 slices
Ingredients
- 2 cups graham cracker crumbs
- ½ cup salted butter-melted
- 1 -250g pkg cream cheese- room temp
- 1 tsp fresh lemon juice
- 1 cup whipping cream
- ½ cup icing sugar
- 1 quart of fresh strawberries, washed and chopped
- ¼ cup granulated sugar
- 2 tsp unflavoured gelatin
Instructions
- Line the bottom and sides of a 9" springform pan with parchment paper. Best way is to cut a circle for the bottom and strips for the sides.
- Mix the graham crumbs and melted butter together in a medium sized bowl. Dump into the lined pan and press evenly across the bottom. Place in refrigerator until needed.
- In a small glass bowl mix the unflavoured gelatin with 2 tbsp of cool water. Let it sit for about 2 minutes until it starts to firm up. Microwave for 20 seconds or so until the gelatin is dissolved. Set aside to cool.
- In another medium sized bowl whip the whipping cream and icing sugar until stiff peaks form. Should make about 3 cups of whipped cream. Refrigerate until needed.
- In another bowl mix together the strawberries and granulated sugar. Set aside.
- Beat the cream cheese in a large bowl along with the lemon juice until smooth and fluffy. Beat in whipped cream. Beat in the cooled gelatin.
- Then with a spatula fold in the berries until well incorporated and no white streaks remain.
- Pour onto cooled crust and smooth top.
- Refrigerate at least 6 hours before serving. To serve, remove the sides of the springform pan and gently peel pack the parchment paper from the sides. You can leave the bottom parchment on, or carefully remove and transfer pie to a serving plate.
- Notes: The riper the berries are, the better the flavour will be.