Description
A no-bake, creamy cheesecake layered with strawberry puree and fresh fruit, served on a buttery cookie crust. Perfect for summer gatherings or special occasions!
Ingredients
2 cups crushed graham cracker crumbs
1/2 cup unsalted halal butter, softened
1/4 cup granulated sugar
24 oz cream cheese, softened
1 1/2 cups powdered sugar
1 cup strawberries, pureed (plus extra for topping)
1/2 cup whole milk
1 tsp vanilla extract
3 cups heavy cream
1 tbsp granulated sugar
12 oz fresh strawberries, sliced
Instructions
Prep a 9-inch springform pan with parchment paper and chill
Mix graham crackers, 1/4 cup sugar, and butter until uniformly damp
Press crumbs into pan base and chill 15 minutes
Beat cream cheese, powdered sugar, strawberries, milk, and vanilla until smooth
Pour mix into crust and smooth top
Chill for 2 hours
Beat heavy cream with 1 tbsp sugar until stiff
Spread cream on chilled base
Arrange strawberries around edge
Top center with remaining strawberries
Chill 4 hours or overnight before serving
Notes
Use halal-certified butter
Substitute milk with non-dairy if preferred
Chill fully for best texture
Crust can be made gluten-free with halal GF crackers
Store in airtight container up to 48 hours
Nutrition
- Serving Size: 3 slices
- Calories: 320
- Sugar: 40g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 95mg