Strawberry Cheesecake with Praline Crust
A light and fluffy no-bake vanilla cheesecake with a praline shortbread crust and a sweetened fresh strawberry topping.
2 cups all-purpose flour
1 cup butter, melted
1/2 cup packed brown sugar
1 chopped cup pecans
2 (8-ounce) packages cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 (8-ounce) container frozen non-dairy whipped topping, thawed (or 3 cups sweetened whipped cream)
3 cups strawberries, sliced
1/2 cup granulated sugar
- For Crust: In a bowl combine flour, melted butter, brown sugar, and finely chopped pecans. Mix well and press in a 13x9x2-inch pan. Bake in a preheated oven at 400°F (205°C) for 15 minutes. Cool.
- For Filling: Combine softened cream cheese, powdered sugar, and vanilla. Mix well. Fold in non-dairy whipped topping. Spread over the pie crust leaving the edges slightly higher than the center. Chill for 4 hours or more.
- For Topping: Toss sliced strawberries with sugar. Spoon atop indivdiual servings. Refrigerate any leftovers.
Makes 12 servings.