No-Bake Strawberry Cheese Cake

This dessert is perfect for summer, when strawberries are in season and you don’t want to turn on your oven. Made with Pamela’s Honey Grahams.

Ingredients

    Yield:

    • 1 package Pamela’s Honey Graham Crackers
    • 6 TBSP unsalted butter, melted
    • 1 tsp salt
    • 2 8-oz. packages of cream cheese, room temperature
    • 1 cup powdered sugar
    • 2 cups heavy whipping cream
    • 2 tsp vanilla extract
    • ½ cup strawberries, sliced to ¼ inch thick
Directions

    Combine the graham crackers, butter and salt in a food processor. Pulse until grahams are finely ground and a course dough is formed.

    Butter an 8x8 inch square pan and press the graham cracker dough into the bottom in an even layer.

    Place the cream cheese and sugar in a mixer fitted with the paddle attachment. Mix on high for 1 minute.

    Add the heavy cream and vanilla and mix on high for 5 minutes until mixture appears thick and smooth.

    Spread the cream cheese mixture in an even layer over the graham cracker in the pan. Top with strawberry slices.

    Cover and refrigerate for at least 4 hours or overnight before serving.

    © Pamela's Products, Inc.

Customer Reviews

Based on 3 reviews
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Nathan

We followed the recipe and ours too was the consistency of a milkshake even after being in the refrigerator overnight. We added the heavy cream and then mixed it in our stand mixer on high for about 8 minutes. It provided an extreme mess at this speed.

Maybe the heavy cream needed to be added slowly towards the end of powdered sugar/cream cheese step? The taste was good, but not a cake'. Meh. So we just spooned it into cups and ate it like that.

The crust however was extremely good. Nice and crisp with a good taste. We will be using the crust recipe for pies during the upcoming holidays.

Good luck to others trying this recipe.

I
Iram

Thanks. I don't know what went wrong but I made it according to the directions exactly and it ended up in fridge for about 20 hours before we had a chance to cut into it to eat but it was all thick liquid and did not set at all. Normally whatever recipe I try at your site is wonderful and I love your products. But this was a total failure for me.

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Iram

Thanks for the recipe. How long can this be kept / stored in the refrigerator?