How to Make No Bake Strawberry Cheesecake

Prepare the Crust

• Place vanilla sandwich cookies (creme filling included) in a food processor. Pulse until cookies resemble coarse crumbs.
• Pour melted butter into the food processor and pulse mixture until fully incorporated.
• Pour the crust mixture into the bottom of 9 inch springform pan. Firmly press the cookie crust into a tight packed even layer using a spatula. Allow the crust to firm up by placing the springform in the freezer while preparing the next steps.
  

Make the Strawberry Puree

• Rinse out the food processor. Place the chopped fresh strawberries into the food processor and pulse until smooth.
• Place a fine mesh strainer over a small saucepan and pour the strawberry puree. Use a rubber spatula to press out as much liquid as possible from the strawberries. Discard solids. About ½ cup of liquid should remain.
• Bring strawberry puree to a gentle boil, stirring regularly to prevent burning. Allow the liquid to continue cooking until reduced by half (about 5-10 minutes). Turn off heat and set aside to cool to room temperature.
  

Prepare the Cheesecake

• In a bowl add softened cream cheese. Attach a whisk attachment to a hand mixer and mix until a creamy consistency is reached, about one minute.
• Add reduced strawberry liquid, sugar and vanilla extract to bowl with cream cheese and mix until incorporated.
• Pour in heavy whipping cream and mix for about 1-2 minutes. Optional: To make the cheesecake more pink you can add 1 to 2 drops of food coloring and mix until your desired color.
• Remove the springform from freezer and pour the cheesecake on top. Use a rubber spatula to create a smooth and even layer. Place cheesecake in the refrigerator to firm up for at least 4 hours, best if overnight. Garnish with fresh strawberries, slice and serve.