Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).
A creamy, luscious no-bake cheesecake topped with fresh strawberries on a graham cracker crust.
1 lb Red Ripe Strawberries, sliced (On Sale: 2/$5)
16 oz Bowl & Basket Cream Cheese, softened (On Sale: 2/$3)
8 oz Bowl & Basket Sour Cream (On Sale: 3/$5)
1/2 cup sugar
1 tsp vanilla extract
1.5 cups graham cracker crumbs
5 tbsp butter, melted
1 cup heavy whipping cream
Step 1: Mix graham cracker crumbs with melted butter. Press into the bottom of a 9-inch springform pan.
Step 2: Refrigerate crust for 15 minutes.
Step 3: Beat cream cheese, sour cream, sugar, and vanilla until smooth.
Step 4: In a separate bowl, whip cream until stiff peaks form.
Step 5: Fold whipped cream into the cream cheese mixture.
Step 6: Pour filling over the crust. Smooth the top.
Step 7: Refrigerate at least 4 hours or overnight.
Step 8: Top with sliced strawberries before serving.
Chef's Tip: Chill for at least 4 hours (or overnight) for the firmest, cleanest slices.
Serve with A drizzle of strawberry sauce.
Sale Prices Valid April 5, 2026 to April 11, 2026
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