Connecticut Feature: Grandma’s No-Bake Strawberry Cheesecake
This Strawberry Cheesecake is my grandma’s recipe. She’s likely to say that she got it somewhere else, so it’s not “really” her recipe, but I politely refuse to acknowledge that, as my grandma has been wowing the masses with it for decades. This dessert is a winner every time!
My 87-year old grandma, who has been married to my tough as nails grandpa for 68 years, has been proposed to countless times after men try her cheesecake, walk right passed my grandpa, ask her for seconds, and tell her they’ll happily marry her if she promises to keep making this dessert for them. My grandma is a catch, it’s true, but this pie can capture a heart! I, of course, made this dish for my husband while we were dating, and I knew he was impressed with my “baking” expertise. I’m not going to say this was why he married me, but it sure didn’t hurt the cause.
What these men don’t know is how simple this no-bake dessert is. As long as you remember in the morning to take out the cream cheese and Cool Whip to thaw, you’re halfway done! It’s as easy as mixing the cream cheese and Cool Whip with some sugar, pouring it in a pre-made graham cracker crust, slicing some fresh strawberries, combining them with strawberry glaze, and putting that on top of the pie as the top layer. How easy is that?! I promise, this dessert will impress with its flavors, and it may even get you a proposal.
Tips: This recipe makes 2 pies, but you could easily halve it to make one pie. Or if you make the whole recipe and are feeling adventurous, you can make a homemade graham cracker crust and serve it in a 9 x 12 dish (Recipe for graham cracker crust below).
- 1 Cup - Sugar
- 2 -8 Ounce Packages of Cream Cheese, softened
- 9 Ounces- Cool Whip, thawed
- 2 Pints - Strawberries, sliced
- 1 Jar - Strawberry Glaze
- 2 Pie Crusts (pre-made graham cracker)
- Beat together cream cheese and sugar. Then beat in Cool Whip
- Spread over graham cracker crusts
- Mix strawberry slices and glaze
- Spread over cream cheese filling mixture
- Refrigerate at least one hour before serving
Jill is a 30-something stay-at-home mom to her two incredible little ones (a 3 year old and a 1 1/2 year old). She gave up the gypsy life, living and teaching in exciting places like Japan and Maui-where she met her handsome husband- for a wonderful life in the suburbs chasing her little ones around the park. In Jill's pre-motherhood days, she was a high school English teacher.