My sister and brother-in-law came to Tennessee for a spontaneous visit a couple weeks ago, and I wanted to show off the fun things Knoxville has to offer. It was an exquisite day, so I decided to take them to The Fruit and Berry Patch where we could pick our own organic strawberries. Later that night we had a Bible study where I was able to take this Easy No-Bake Strawberry Cheesecake for dessert. It completely satisfied my sweet tooth but wasn’t heavy or overly filling. It was fun to showcase the strawberries we picked from a local farm just a few miles from home.
This is my sister and niece. It has been hard being separated (she lives in California), especially as she has been adding to her family and beginning her motherhood journey. But we are trying our best to make it work! I tried to show her the best places around in hopes that maybe she too will want to move to Tennessee! Shhhhh, don’t tell her…wink, wink.
The kids were more than happy to come along strawberry picking! My little Nevie-girl nearly filled her bucket by the time we were through.
I think Caleb ate more strawberries than he picked.
After picking, the kids love to get the fresh fruit smoothies they sell onsite. I also enjoy the local honey and jam.
Altogether, we picked about 5 or 6 pounds of strawberries! When we got home, I set out to cleaning them up for snacks and smoothies but realized I had WAY more than I needed. Since Bible study was the same night, I decided to make a quick, no-bake strawberry cheesecake to share with our friends.
Strawberry Dessert Recipe
I started by whipping 8 oz of reduced-fat cream cheese, 1/3 cup of sugar, 2 teaspoons of vanilla, and 1 cup of vanilla Greek yogurt. Leaving the sugar until last, I slowly poured it in as I whipped the rest of the ingredients. I beat it until it was nice and smooth.
Next, I folded in a container of whipped topping. This has to be regular whipped topping and not the reduced fat version. The reduced-fat kind does not hold it’s shape as well and it can be a bit runny.
Then I poured the filling into a prepared graham cracker crust lined with strawberries. If you have the time to make your own crust (it takes about 15-20 minutes), I would highly recommend it. I’ve included my homemade graham cracker crust recipe on my Kiwi Lime Pie post. Check it out here. Let the pie chill in the refrigerator for 4 hours.
Once it is completely cooled (you’ll need the full 4 hours for the whipped topping to set), begin your strawberry design. There is no right or wrong way to decorate your pie so be creative! I cut my strawberries in half, picked out the ones that were similar in size, and then turned them so the inside was showing and all the tips were pointing in the same direction.
Put the strawberry cheesecake back in the fridge until you are ready to serve it. I took my pie to Bible study, about 30 minutes away, so I put it in the freezer for 30 minutes right before we left. By the time we got there it was ready to eat! And there wasn’t a piece left!
Wouldn’t this be fun to serve for Memorial Day or the 4th of July? You could alternate blueberries on top to make it look extra patriotic! I can just see the fireworks now! If you need any other summery dessert ideas may I suggest a refreshing Pistachio Coconut Pudding Cake or a Kiwi Lime Pie? Both are easy to make and a light refreshment after dinner. Happy cooking ya’ll!
- 1 lb washed strawberries
- 8 oz reduced-fat cream cheese
- 1 cup vanilla Greek yogurt
- ⅓ cup sugar
- 2 tsp vanilla extract
- 1 prepared graham cracker crust
- 1 tub whipped topping partially thawed.
- Wash all strawberries and cut off tops.
- Beat cream cheese, vanilla, and yogurt with a hand mixer until smooth. Slowly add in sugar.
- Fold in whipped topping and mix by hand until smooth.
- Layer bottom of pie crust with cut strawberries.
- Pour filling on top of strawberries.
- Chill in the refrigerator for at least 4 hours.
- Once chilled, top cheesecake with strawberries.
- Chill until ready to serve.