So it was like 4:30 on Saturday and I was desperately trying to think of something extremely easy to make. The recipe that failed (twice) that day was originally supposed to be no-bake. But then I decided to do a baked version, and it was just a mess. So I stuck with the no-bake theme and the outcome was MUCH better. So so so much better.
And I didn’t have to turn my oven on! I know everyone says that, but in Alabama…I have to set up fans and stuff in the kitchen. It gets so hot. So after a day of frustration, it was really nice to have a cool and creamy treat to help me cope with the gigantic mountain of dishes overflowing in the sink. #thestruggle
Everyone needs a creative outlet, though! And I just feel so frustrated when I don’t get to let that out. Or when I do, but everything is so rushed because I’m trying to fit so many things into Saturday and Sunday. Any advice you have is more than welcome!
Although if you’re really into this cheesecake, opening the freezer every now and then and prying off a bite with a fork is totally possible.
- 1 1/2 cups chocolate graham cracker crumbs (about 9 full sheets of graham crackers)
- 1/2 cup coconut oil
- 1 3.5oz instant vanilla pudding mix
- 1 1/2 cup milk
- 1 8oz block of cream cheese
- 1/4 cup powdered sugar
- 1/2 cup fresh strawberry puree (about 1 cup of strawberries)
- 1 8ox container of Cool Whip (I used lite)
- 1/2 cup whipping cream
- 1 cup chocolate chips
- 1 cup whipping cream
- 3 tbsp powdered sugar
- More strawberries for garnish
- Lightly spray the bottom of a springform pan with nonstick spray. Then wipe with a paper towel to make sure the bottom is evenly coated and all the access nonstick spray is wiped away.
- Add the chocolate graham cracker crumbs to a bowl. Measure out the coconut oil and microwave it for 10 seconds. Add the coconut oil to the graham cracker crumbs and mix until all the crumbs are coated and hold their shape when pressed together.
- Press the graham cracker crumb mixture into the bottom of the springform pan and pop it in the freezer while you prepare the strawberry filling.
- In one bowl, add the vanilla pudding mix and milk. (This is not the same amount of milk as on the pudding instructions. It's a little less.) Whisk together the pudding and let it sit in the fridge to thicken.
- In another bowl, beat the cream cheese on medium-high speed with an electronic mixer until smooth and creamy. Add powdered sugar and mix until incorporated. Then add the strawberry puree and mix until combined.
- Take the pudding out of the fridge and stir it into the strawberry mixture. Then fold in the Cool Whip.
- Remove the springform pan from the freezer and pour the strawberry cheesecake filling on top. Return the pan to the freezer and freeze for 5-6 hours, or overnight.
- Add the chocolate chips to a heat-proof bowl and set aside.
- Heat cream in a small saucepan over medium heat. Bring to a simmer, but not a boil. Stir often! Let the cream simmer for about a minute and then remove from heat.
- Immediately pour the hot cream over the chocolate chips and let it sit for about five minutes. Then whisk the mixture until smooth. Let it sit for a few minutes and it will thicken slightly.
- You can add the ganache to the cheesecake once it's frozen, or just before you're ready to serve it. Either works!
- In the bowl of a stand mixer, or in a small/medium-sized bowl with an electric hand-held mixer, beat cream and powdered sugar on medium-high speed until stiff peaks form.
- Pipe whipped cream around the edges, or dollop on top of cheesecake just before serving.
- (You can use Cool Whip or Reddi Whip if you don't want to make your own, but Reddi Whip and homemade whipped cream don't last very long at room temperature, and will melt within a few minutes. So if you don't want to make whipped cream, I'd go with Cool Whip.)
- Let this pie sit out for about five minutes before you cut into. Then add some whipped cream and some more strawberries and you're good to go!
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.
The moral of this story: No bake = no problem. And Malibu rum is tasty.