The best no-bake summer dessert. Creamy and silky smooth strawberry cheesecake filling on a sweet graham cracker crust is both decadent and super easy to make.
2packagescream cheese(8oz/250g) packages, room temperature
1 packetinstant strawberry pudding mix
⅓cuppowdered sugar
⅔cup milk
2tspvanilla extract
1cupchopped strawberries
Topping
Fresh strawberries
Whipped cream
Instructions
Crush the graham crackers in a ziptop bag with a rolling pin. Pour into a mixing bowl. Add the sugar and melted butter and stir to combine.
Line an 8x8 baking pan with parchment paper. Spoon in the graham cracker mixture. Smooth it out with the back of a spoon and refrigerate for 30 minutes.
Add the cream cheese, pudding mix, powdered sugar, milk and vanilla extract to a large bowl. Mix together with a hand mixer on low for 1 to 2 minute or until mixture is smooth.
Add the chopped strawberries and mix on high for another 2 to 3 minutes. You may need to add milk depending on how juicy your strawberries are. Add a little at a time until you get a thick and smooth pudding consistency.
Pour the cheesecake mixture over the graham cracker base. Refrigerate for 4 hours. Overnight would be optimal if you have the time.