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No-Bake Strawberry Maple Cheesecake

For the crust 

2 cups Organic Field Day Maple Leaf Cookie crumbs 

1/4 cup granulated sugar 

6 tablespoons unsalted butter, melted

For the cheese cake 

1 (8 ounce) package cream cheese, softened 

1/3 cup white sugar 

1.5 cups heavy whipping cream, whipped


1 cup thawed Harvest Haven strawberries 

2 1/2 cups powdered sugar

Combine ingredients for crust and press into 9" spring form pan and refrigerate for 30 minutes.

Beat cream cheese and sugar until smooth.

Fold in whipped cream.

Spoon mixture into cookie crust.

Refrigerate for 2 hours.

Meanwhile, puree the strawberries in a blender or small food processor.

Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cheesecake with the strawberry glaze.

Refrigerate for an hour before using over cheesecake.

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