Looking for a delicious dessert that is easy to make but fancy enough for any dinner party? This no bake strawberry almond cheesecake is perfect! It has a lovely glazed topping and makes a great addition to your collection of cheesecake recipes.
Fresh strawberries make such a great addition to desserts. They are fresh and naturally low in calories and very tasty. (See my recipe for strawberry oatmeal bars here.)
This delicious strawberry cheesecake has a crust made of crushed graham crackers blended with slivered almonds to give it a nutty crunch for the base. The crust is topped with a traditional cream cheesecake and thick strawberry glaze. I used fresh strawberries, when they are in season but frozen strawberries work well too.
Garnish with a dollop of whip cream and sit back and wait for the compliments!
Combine the graham cracker crumbs, chopped almonds, sugar, and butter in a food processor. Pulse until a fine meal consistency forms. Press onto the bottom of an 9-inch spring form pan or large pie plate. Refrigerate for 30 minutes.
Preheat the oven to 300 degrees F
Beat the cream cheese in the bowl of a stand mixer until light and fluffy; gradually beat in the condensed milk. Mix in the lemon juice and pure vanilla extract, then beat in eggs on low speed until just combined. Fold in the chopped almonds.
Pour the cream cheese mixture over the prepared crust;
Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
To make the Glaze
Put the chopped strawberries and sugar into a small saucepan. Add 1/3 cup water, and stir to combine. Heat the mixture over medium high heat until it boils. Stir, then reduce heat to medium.
Mix the cornstarch with 2 tbsp of water. and the vanilla Stir to a thick liquid.
Pour this into the pan with the strawberries. Stir continuously until well blended. Cook 3-4 minutes until it is thick and syrupy.
Allow to cool and pour over the top of the cheesecake.
I have made it with regular almonds and blanched ones. Both work well. I would not use salted almonds though.
Wednesday 15th of May 2019
You neglected to include the vanilla in the glaze directions. You’re supposed to add it at the end after you take the pan off the heat.
Wednesday 15th of May 2019
Thanks for letting me know Janet. I have fixed the recipe card to include the vanilla in the glaze.
Sunday 26th of May 2013
Looks soooo delicious...
Hi, I’m Carol!
I love to garden and cook (with a bit of DIY thrown in for fun.) I come from a long line of gardeners and have always loved to experiment with food and recipes. Join me as I cook and garden my way through life.