I regret not bringing my camera because I met so many wonderful people who are passionate about their business and would've loved to snap photos of their hard work, but there's always next time. Besides, there's nothing wrong with a little living in the moment and getting lost in a crowd right? Especially while people watching and smelling fantastic fruits.
The special occasion being that this weekend was also Dan and I's 2 year anniversary!
He asked me if I'd want to date 2 years ago during Labor Day weekend after he drove ALL the way up to Kent, (when I was just starting my senior year of college), to spend the long weekend with me. Now, "high school Ariel" would've said "no way, you're like my brother!" But time passed by and I realized that the person I belong with was staring me right in the face. When you've found a partner who helps you be the best version of yourself you can be, it's a great feeling. So I'm so very thankful for the time we've had to grow up and mature together.
So with the loot of strawberries I whisked home, I decided to tackle a cheesecake to celebrate our special day.
When I usually think of strawberry cheesecake, I think of that red thick syrup dolloped on top of a very dense cake. It's so good, but you feel horrible afterwards. So my goal was to avoid the couch potato aftermath.
You just whip a few light ingredients with vanilla and fold in the strawberries before spreading it overtop of a buttery graham cracker crust and throw it in the freezer for 2 hours or so. It makes the perfect afternoon treat, or late night dinner dessert.
So how did you all spend your Labor Day weekend? Let me know in the comments below! I'd love to read them!
Happy Hump Day!
No Bake Strawberry Cheesecake
Serves 8-10 people
2 cups graham crackers (smashed into crumbs) and a little extra for decoration if desired
1 stick unsalted butter
2 tablespoons sugar
8 ounce package of cream cheese (softened)
1/3 cup sugar
1 cup sour cream
8 ounces of whipped cream (Cool Whip or an off brand will do just fine!)
1 teaspoon vanilla
1 cup fresh strawberries (cut in quarters)
Grease an 8x8 inch springform pan or cake pan
1. For the crust, put mashed graham cracker crumbs into a small bowl and sprinkle with the sugar and mix them loosely together. Melt the butter on medium heat in a small saucepan and pour into a small bowl. Put the crust mixture in the pan for the cheesecake, spreading out the cracker crumbs to all edges of the pan and making sure the layering is even.
2. To make the filling, cream the cream cheese until light and fluffy in your stand mixer or using your handheld on medium to high speed. Add in the sugar until even fluffier, then add the vanilla. Fold in the sour cream with a spatula, and then the whipped cream before sprinkling in the chopped strawberries. Spread the mixture into the pan and freeze for 2 hours or until it reaches the desired consistency. Sprinkle the extra graham cracker crumbs on top if desired.