This Strawberry and Chocolate No-Bake Cheesecake is the perfect simple, cold treat for the summertime!
Total Time
4hr 35min
0.0
0 Ratings
Author: Cooking with Tovia
Servings:
8
Ingredients
•
2
cups
Cream Cheese
, softened
•
6
cups
Vanilla Ice Cream
, softened
•
2
tsp
Vanilla Extract
•
1/2
cup
Granulated Sugar
•
24
Shortbread Cookies
•
4
Tbsp
Unsalted Butter
, melted
•
1/2
cup
Fresh Strawberries
, sliced
•
1/4
tsp
Granulated Sugar
•
2
tsp
Strawberry Extract
or 1/2 tsp Strawberry Oil
•
2/3
cup
Chocolate Chunks
•
1
tsp
Red Food Coloring
•
to taste
Chocolate Syrup
Cooking Instructions
1.
Into a bowl, add Fresh Strawberries (1/2 cup) and Granulated Sugar (1/4 tsp). Allow them to sit for 30 minutes as you work on the rest of the recipe.
2.
Place Shortbread Cookies (24) in a plastic bag and crush them. You can also do this in a food processor.
3.
Transfer the cookie crumbs to a mixing bowl. Using your hands, combine with Unsalted Butter (4 Tbsp).
4.
Transfer the cookie mixture to the bottom of a 9-inch springform pan. Press down to form the crust.
5.
Into a mixing bowl, add Cream Cheese (2 cups) and Granulated Sugar (1/2 cup). Using a hand mixer, cream the two together until smooth.
6.
Scrape the sides of the bowl, then mix for another 3 minutes.
7.
Add Vanilla Extract (2 tsp). Mix.
8.
Fold Vanilla Ice Cream (6 cups) into the cream cheese mixture.
9.
Fold in Chocolate Chunks (2/3 cup).
10.
Pour half the mixture into the pan over the crust.
11.
Fold the strawberries into the remaining cream cheese mixture. Add Strawberry Extract (2 tsp) and Red Food Coloring (1 tsp). Mix well.
12.
Pour the strawberry filling into the pan.
13.
Freeze cheesecake for 4 hours, or up to overnight for best results.
14.
Drizzle with Chocolate Syrup (to taste). Serve and enjoy!
Nutrition Per Serving
CALORIES
702
FAT
45.6 g
PROTEIN
9.9 g
CARBS
63.2 g
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