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Cooking with kids: no-bake strawberry cheesecake

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The strawberry fields in our area are still open, which likely prompted my granddaughter to ask when we were going to return to pick more for the family. She further suggested we could come back to my house and make something together which the family could eat.

Ironically, the very next day, this recipe for a no-bake strawberry cheesecake from appeared amongst my emails. Karma! It is a sweet, berry-decorated cheesecake which can be put together in about 15 minutes, but must chill for a minimum of 4 hours.

It is the perfect solution for each of us: a) it has strawberries; b) it is something we can make together; and, c) if we come straight home from the field and prepare it, the family can have it for dessert that night. Why not give it a try?


  • 8 ounces cream cheese, softened
  • ⅓ cup sugar
  • 1 cup sour cream
  • 2 teaspoons pure vanilla extract
  • 8 ounces prepared whipped topping, thawed
  • 1 prepared graham cracker crust (6 ounce size)
  • 1 pound fresh strawberries, hulled and halved lengthwise


  1. Beat the cream cheese until smooth with an electric mixer.
  2. Gradually beat in the sugar.
  3. Beat in the sour cream and vanilla until just combined.
  4. Fold in the whipped topping.
  5. Scrape mixture into the piecrust. (There may be some filling left over. If so, reserve it to be decoratively piped onto the top of the pie.)
  6. Chill in the refrigerator for 4 hours.
  7. Starting in the center, arrange the strawberries in a circular pattern. Pipe with extra filling, if desired.

Serves 8



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