Strawberry Cheesecake Supreme

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Creamy and dense New York style cheesecake happens to be my favourite but a good no bake cheesecake comes in a close second.

This Strawberry no bake cheesecake is much lighter and  makes a perfect summer dessert especially when strawberries are ripe for the picking.  I can already see those sweet luscious berries in the strawberry fields of my mind!

In the meantime I’ve taken the liberty to change a few things in this recipe only to make it better…in my opinion that is!

In season strawberries would be the best choice but being a little too early for seasonal berries one has to make do with whatever is available which at times leaves much to be desired.

Instead of adding fresh strawberries as indicated in the recipe, cooking them down with some sugar and a little cornstarch softens, thickens and intensifies the strawberry flavour making it easier to incorporate into the other ingredients.

I’ve had the pleasure of tasting Cool Whip only once in my life and can still remember the taste.   Since that day whenever a recipe calls for this “unique” product it has always been replaced with fresh whipping cream.

The crust recipe called for Nilla Wafers but were replaced with graham cracker crumbs just because I had some on hand.  There’s no added sugar in this crust, graham crumbs provide just the right amount of sweetness and coconut makes for a more interesting texture.

Replacing the whipping cream  garnish with a ring of  graham crumb crust  around the edge of the cheesecake makes for good presentation without adding more richness to the cheesecake.  It goes without saying that a few fresh strawberries are always acceptable!

There’s always room for a good recipe to become even better!

Strawberry Cheesecake Supreme

The original recipe for Strawberry Cheesecake Supreme can be found here.

These are the changes I made to the recipe.

1.Replace Nilla cookie crumbs with Graham cracker crumbs.  Follow original recipe to make crust. For variation a chocolate cookie crumb crust will not only add taste but visual appeal as well.


2. One pound of fresh strawberries chopped, brought to a boil then 3 tablespoons sugar plus 1 1/2 tablespoons  corn starch stirred in to thicken, cool.  Approximately 1 1/2 cups of prepared strawberry pie filling (canned variety) could be a good substitution.


3. Whip 3/4 cup 35% whipping cream until thick, sweeten with 2 tablespoons sugar.


4. Beat cream cheese until smooth, add sugar then strawberry filling until well blended.


5. Add orange juice and dissolved gelatin mixing in well.  Refrigerate for 5 to 10 minutes until it begins to thicken.


6. Fold in whipped cream until well blended.


7. Place a 4 inch wide parchment paper ring around inner wall of spring form pan that’s holding the crust.


8. Add cheesecake mixture and refrigerate at least 3 hours allowing to set.


9. Mix together 1/3 cup graham cookie crumbs and 1 tablespoon melted butter.  Before removing parchment paper collar place a round piece of wax paper one inch smaller than the top of the cheesecake then sprinkle the crumbs along the edge, this will neatly keep the crumbs where they should be.  Remove the parchment collar and wax  paper.

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