Ingredients:
320 grams graham crackers (about 2 ½ cups)
100 grams butter, melted
300 grams fresh strawberries, sliced
350 grams strawberry yogurt
200 ml heavy cream
100 grams cream cheese, softened
30 grams condensed milk
Instructions:
Make the crust: In a food processor, pulse the graham crackers into fine crumbs. Stir in the melted butter and powdered sugar until well combined.
Press the graham cracker mixture into the bottom of a 9-inch springform pan.
Make the filling: In a large bowl, beat together the cream cheese, condensed milk, and strawberry yogurt until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the strawberry cheesecake mixture.
Pour the filling over the graham cracker crust.
Top with sliced strawberries.
Refrigerate the cheesecake for at least 2 hours, or until set.
Tips:
You can use any type of cookie that you like for the crust, such as chocolate wafer cookies or vanilla wafers.
If you don’t have strawberry yogurt, you can use plain yogurt and add some strawberry extract or puree.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this delicious and easy no-bake strawberry cheesecake!