Frozen Strawberry Cheesecake
Published: Friday, May 11, 2018
Graham cracker crust:
12/3 c. graham crackers, crushed (about 12 whole crackers)
¼ c. granulated sugar
½ c. butter, melted
Strawberry cheesecake filling:
3/4 c. heavy whipping cream
16 oz. cream cheese, room temperature
3/4 c. granulated sugar
1 tsp. lemon zest
1½ c. strawberries, diced
1 tsp. pure vanilla extract
For serving:
Sweetened whipped cream
Strawberries, diced or whole
Preheat oven to 375°. For crust: In a large bowl, mix graham cracker crumbs and ¼ cup sugar until well combined. Drizzle with melted butter and mix well. Press graham cracker mixture evenly into the bottom of a 9" pie plate. Bake for 7 minutes or until light brown. Cool completely.
For strawberry cheesecake filling: Whip heavy whipping cream until light and fluffy but not stiff. Set aside. Beat cream cheese, granulated sugar and lemon zest until smooth and creamy.
In a blender or food processor, purée strawberries, until smooth but still small chunks remain. Add puréed strawberries and vanilla to the cream cheese mixture. Mix until well combined, scraping sides and bottom of bowl several times.
Add whipped cream to strawberry cream cheese mixture and mix on low speed or fold in until well combined. Pour strawberry cheesecake mixture into baked graham cracker crust, cover with plastic wrap and freeze for a minimum of 4 hours or until frozen.
Slice with a knife that's been run under hot water and dried. Serve with a large dollop of sweetened whipped cream, and additional strawberries if desired.
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