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Strawberry Peach Balsamic No-Bake Cheesecake

Strawberry Cheesecake

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For the Crust:

1 1/2 cups graham cracker crumbs (7.25 ounces, about 13 rectangle graham crackers)

2 Tbsp granulated sugar (optional)

4-6 Tbsp Winemaker’s Daughter Butter Olive Oil

2 Tbsp Winemaker’s Daughter Strawberry Peach Balsamic

For the Filling:

16 ounces cream cheese, softened to room temperature (but not warm)

3 tsp Winemaker’s Daughter Strawberry Peach Balsamic

1 cup (4 ounces) powdered sugar

1/2 cup sour cream

3/4 cup cold heavy whipping cream

Balsamic Toffee Strawberries (Recipe below)


For the Crust:

In a medium bowl, combine the cracker crumbs and sugar (if using). Stir in the butter olive oil and balsamic until well combined. Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9.5-inch pie plate (a regular 9-inch pie plate might work but the crust and filling will be extra thick). Refrigerate until the filling is ready.

For the Filling:

In a large bowl mix the cream cheese, balsamic and powdered sugar until smooth and light, 2-3 minutes. Add the sour cream and whipping cream and mix until very thick and

creamy, 4-5 minutes. Pour filling into prepared crust. Cover with plastic wrap and

refrigerate at least 4 hours or up to overnight.

To Serve:

Drizzle with Winemaker’s Daughter Strawberry Peach Balsamic and top with a balsamic toffee strawberry.

Balsamic Toffee Strawberries:

Fresh strawberries, washed and patted dry

Approx 1/3 cup water

1/2 cup sugar

2 tbsp Winemaker’s Daughter Strawberry Peach balsamic vinegar

Line a tray with baking paper. Place sugar, water and balsamic vinegar in a medium saucepan (with a sugar thermometer if you have one) and place on low heat. Stir until the sugar dissolves, then increase the heat so that the mixture comes a boil. Allow to boil for 5-10 mins without stirring, until the mixture reaches hard-crack stage (300 degrees F). I removed the saucepan from the heat at about 295 degrees F. If you do not have a sugar thermometer, you can tell when it reaches hard crack stage by dropping some of the mixture into a glass of cold water. If the drops harden immediately it is ready. It's hard to tell when it starts to darken in colour because of the added balsamic.

Working quickly, dip the strawberries in the toffee. Let the excess toffee drip off and then leave the strawberries to harden on baking paper. If the toffee in the saucepan starts to harden before you are finished, return it to the heat until it becomes liquid again, but take care not to burn it. Serve within an hour or so after covering the strawberries as the moisture in the fruit will make the toffee melt over time.

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