No Bake Cheescake with Fresh Stawberries
Graham Cracker Crust:
1/3 c. melted butter
1/4 c. sugar
1 1/4 c. finely crushed graham crackers (1 whole package, or 9 full sheets)
Mix all that up really well and press into pie plate. Put it in the fridge to chill while making the filling.
8 oz. softened cream cheese (I use the Neufchatel cheese that is 1/3 less fat-- it works great!)
1 1/2 c. powdered sugar
8 oz. (or one small tub) whipped cream
Beat the cream cheese and gradually add in powdered sugar 1/2 cup at a time, beating well. Fold in whipped cream. Pour onto crust and let chill in fridge for at least 2 hours. Refrigerate any leftovers (yeah right).
Top with fresh cut strawberries. I don't add any sugar to my strawberries, I think it balances out the cream really well. Also, in my picture, I put the strawberries all on top to make it look oh-so-pretty. But really, if there are any leftovers, the strawberries have the potential to make the remaining cheesecake/crust a bit soggy. So my advice is just spoon a bit of strawberries onto each individual piece. Don't faint from all the cheesecakey-goodness.