We've collaborated with the wonderful Marcella from the Canadian blog, Hey Modest Marce. Check out her delicious recipe for a no bake cheesecake, ideal for the Summer months when you want to keep cooking with the oven and stove to a minimum. This recipe is bitter sweet with the balsamic twist for the strawberries. Marcella used the Falcon tumblers and prep set in coal black, both perfect for preparing. 

for the graham cracker crust
2 cups graham cracker crumbs
1/3 cup sugar
1 pinch sea salt
1/2 cup butter, melted
1 teaspoon pure vanilla extract
for the balsamic strawberries
2 cups fresh strawberries, sliced
2 tablespoons white sugar
1 teaspon pure vanilla extract
1/2 tablespoon balsamic vinegar
for the cheesecake
2 8oz cream cheese bars
1/3 + 1/3 cup white sugar
1 teaspoon pure vanilla extract
1 1/2 cups whipping cream

for the graham cracker crust
in a large mixing bowl toss together the graham cracker crumbs, sugar and sea salt.
add the butter & vanilla, mix well.
pour mixture into a pie dish or skillet & shape into a crust with a one inch edge.
place in the fridge 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.