Philadelphia & Condensed Milk No Bake Strawberry Cheesecake

5 from 2 votes

A creamy, dreamy no-bake Philadelphia and condensed milk cheesecake with a scrumptious strawberry topping.

Prep Time20

Cook Time0

Chilling time6

Total Time6 20

Course: Dessert

Cuisine: American, British

Diet: Vegetarian

Servings:

Calories: 347kcal

Author: Helen

Blitz the Graham's crackers or digestive biscuits into fine crumbs using a food processor. (Note 6)
Melt the butter on the stove or in the microwave.
Combine the melted butter with the cracker biscuit crumbs.
Press the mixture firmly into the bottom of a greased and lined 9-inch (20 cm) spring-form pan, creating an even crust layer. Chill in the fridge while you prepare the filling.

In a large mixing bowl, beat the Philadelphia cream cheese and condensed milk together.
Then add the lemon juice and continue to beat until the mixture thickens.

Spoon the prepared cheesecake filling over the crust, spreading it evenly with a spatula.
Place the cheesecake in the refrigerator and let it chill for at least 6 hours, preferably overnight, to set.

Place a saucepan on a medium heat and add half of the sliced strawberries, confectioners' sugar (icing sugar), and lemon juice. Simmer for 10 minutes until the strawberries break down to form a liquid.
Mix the cornstarch/cornflour and water in a small bowl to create a slurry.
Add the cornstarch/cornflour slurry to the strawberry mixture, stirring constantly.
Continue to cook on a lower heat until it thickens and becomes glossy. Remove it from the heat and let it cool for a few minutes. Then Strain through a sieve to remove any lumps.
Once the cheesecake has set, carefully spoon the strawberry sauce over the cheesecake filling, spreading it out evenly to cover the surface.
Place the chopped strawberries on the top and serve.

Unsalted butter. Graham crackers and digestive biscuits already contain salt, so using salted butter would result in an excessively salty crust.
Philadelphia cream cheese. Should be full fat. Low-fat varieties can negatively impact the texture of the cheesecake. Many supermarkets and grocery stores offer their own brand of cream cheese, which can be used instead.
Lemon juice. A crucial ingredient that thickens the filling and offsets the sweetness of the condensed milk.
Strawberries. Should be ripe and fresh, eaten in season and evenly sliced. Frozen strawberries can be used to make the sauce, but are otherwise not recommended, because they will be watery and mushy when served whole.
Confectioners' sugar/icing sugar. Substitute with other finely granulated sugars like caster sugar.
Make the crust without a food processor. Place the crackers/biscuits into a sealed plastic bag and bash them into fine crumbs with a rolling pin.