I bought too many strawberries. I didn't really think that was a thing that could be done, but then I managed to buy two packs of them on Friday night when I ran to the store and then I bought two more today when I ran to the store. Like, who does that? Who forgets they just bought strawberries two days ago?
Me, apparently. That's who.
The girls will destroy most of those by the middle of the week, but I still needed to pull a bunch into a dessert or something so they don't go bad.
Alas.
No Bake Strawberry Cheesecake
1 pre-made graham cracker crust
1 8-oz package cream cheese, softened
1/2 cup white sugar
Zest and juice from one lemon
1 cup heavy cream
1 cup strawberries, sliced
1/2 cup white sugar
1/2 cup water
2 tablespoons cornstarch
2 cups strawberries, halved
1. There is not a step here for feeling guilt over using a pre-made crust, so don't spend any time doing that, mmkay? I mean, if you want to spend the time making one from scratch, carry on. I consider that a step worth skipping.
2. In a medium mixing bowl, combine the cream cheese, sugar, lemon juice, and lemon zest. Mix with an electric mixer on high speed until smooth. Add the cream and mix at high speed for an additional 2-3 minutes or until thickened.
3. Dissolve the cornstarch in the water. Place a small saucepan over medium heat. Toss in the sliced strawberries, sugar, water, and cornstarch and boil until thickened. Use a fork to smash up the strawberries. Allow to cool.
4. Spread the cheesecake stuff in the graham cracker crust then spread the cooled strawberry goo over top. Finish off your creation with the halved strawberries. Make a pretty pattern if you want. Or don't. Whatever works is cool.
5. Top with some puffs of whipped cream, if you wish.
6. Refrigerate for an hour before cutting. BAM.