happy canada 150!!!! i can only imagine the celebrations happening across the country tonight both big & small. there will be fireworks in my town & even more fireworks over the falls. i wanted to leave you with a perfect summer recipe incase you need a last minute dessert for a bbq tonight or for a fourth of july gathering! no bake cheesecakes are PERFECT for the hottest of summer days because they involve no heat element. it is for those days where it gets so hot you can't even think about turning on a stove top or oven. i love balsamic strawberries as a snack or topping on ice cream so i thought it would work well as a topping on this cheesecake too... it did! the balsaimc is very sublte, a little goes a long way. plus the sugar really offsets the bitterness of the vinegar. i think it would work well with peaches too. anyways i am starting my long weekend celebrations the second i hit post:)

happy canada day!

happy fourth of july!

happy long weekend!

ingredients

for the graham cracker crust

2 cups graham cracker crumbs
1/3 cup white sugar
1/4 teaspoon sea salt
1/2 cup unsalted butter, melted
1 teaspoon pure vanilla extract

for the balsamic strawberries

2 cups fresh strawberries, quartered
2-3 tablespoons white sugar (depending on sweetness of berries)
1 teaspon pure vanilla extract
1/2 tablespoon quality balsamic vinegar

for the cheesecake

16 oz full fat cream cheese ( two 8oz bars)
1/3 cup + 1/3 cup white sugar
1 teaspoon pure vanilla extract
1 1/2 cups heavy whipping cream

directions

for the graham cracker crust

in a large mixing bowl toss together the graham cracker crumbs, sugar and sea salt.
add the butter & vanilla, stir well.
pour mixture into a pie dish or skillet & shape crumbs into a crust with a one inch high edge.
place crust in the fridge to chill while you prepare the filling & strawberries.

for the balsamic strawberries

in a mixing bowl toss together the strawberries, sugar, vanilla and balsamic. let flavours mend while you prepare the filling. cover & refrigerate.

for the cheesecake

in the bowl of a standmixer (or hand mixer) beat together the cream cheese, 1/3 cup sugar & vanilla until fluffy.
in a separate bowl whip the whipping cream until stiff peaks are formed. add in the remaining sugar.
fold whipped cream into the cheesecake ensuring not to deflate the whipped cream.
pour filling over crust & let rest in the fridge to set for 2-4 hours covered.
when ready to serve, top with the marinated balsamic strawberries.