t’s strawberry season! In California, the peaking strawberry season is April-June. Living on a grape farm, my family does a lot of fruit exchanges during peak season, and during this time, we get so many strawberries we don’t know what to do with them.
Since we were always so busy to follow elaborate recipes, we went searching for a fast, easy and delicious new recipe that incorporated strawberries. No more strawberry jam and strawberry shortcake for a while please! Luckily, we stumbled upon the sweet goodness of a strawberry cheesecake. It’s easy to make, looks amazing and tastes even better!
Ingredients:
1 premade graham cracker crust
1 package cream cheese, softened
1 small tub of frozen whipped topping
½ cup sugar
2 containers of fresh Strawberries
1 container of Marie’s glaze for strawberries
Directions:
1. Baking? NO.
2. Baking a crust? Well that’s not fast.  There’s no need for that. Just buy the premade graham cracker crust and ta-da, you have a delicious crust.
3. Preparing the Cheesecake:
In a large bowl, combine the package of cream cheese, the tub of frozen whipped topping and 1/2 cup sugar. Whip until smooth. A blender can be used to speed up the process if preferred. More sugar can also be added to taste. Pour mixture into the cooled no-bake crust. Spread evenly.
Toppings:
1. Slice the fresh strawberries vertically or in half. Place the slices on top of the cheesecake filling to cover up all the white. Be creative.
2. Once the slices are placed the way you want them, spread Marie’s glaze for strawberries evenly on top of the fresh strawberries.
3. Refrigerate for at least two hours.
*Optional: Decorate the center with mint leaves