Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs (or gluten-free cookie crumbs)
- 3 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
For the cheesecake layer:
- 8 oz (225g) cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For the strawberry layer:
- 2 cups fresh strawberries, finely chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thicker filling)
For the whipped topping:
- 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
- Optional: extra sliced strawberries & mint for garnish
Instructions
- Make crust: Mix graham crumbs, melted butter, and sugar. Press firmly into bottom of a 9×13″ dish. Chill 15 minutes.
- Make cheesecake layer: Beat cream cheese, powdered sugar, and vanilla until smooth. Spread evenly over crust. Chill 15 minutes.
- Make strawberry layer: In a bowl, gently mash strawberries with sugar and lemon juice. Let sit 10 minutes to release juices. For a thicker layer, simmer in a saucepan with cornstarch for 2–3 minutes, then cool completely.
- Assemble: Spoon strawberry mixture evenly over cheesecake layer.
- Top: Gently spread whipped topping over strawberries.
- Chill at least 3–4 hours, or overnight for best texture.
- Garnish with fresh strawberry slices and mint before serving.
💡 Pro Tips:
– Use ripe but firm strawberries for best flavor and texture.
– For extra stability, fold ½ cup of whipped topping into the cheesecake layer.
– Make it dairy-free: Use dairy-free cream cheese, whipped topping, and butter.
Prep Time & Nutrition (per serving, serves 12):
Prep Time: 25 min (+ chilling) | Total Time: 3 hr 30 min
Servings: 12 | Calories: 180 | Net Carbs: 18g | Fats: 12g | Protein: 3g
Servings: 12 | Calories: 180 | Net Carbs: 18g | Fats: 12g | Protein: 3g