Frozen Strawberry Cheesecake
This frozen strawberry cheesecake is the perfect cold dessert for warm days or special occasions. It combines a buttery graham cracker crust with a smooth, creamy strawberry filling that sets beautifully in the freezer. There is no baking required, making it an incredibly easy treat to prepare.
Cooking Time and Serving
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Preparation Time: 20 minutes
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Freezing Time: 4 hours
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Total Time: 4 hours 20 minutes
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Servings: 8 slices
Ingredients List
For the Crust:
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1 and a half cups of graham cracker crumbs
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1 quarter cup of white granulated sugar
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6 tablespoons of unsalted butter melted
For the Cheesecake Filling:
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16 ounces of cream cheese softened at room temperature
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1 cup of powdered sugar
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1 teaspoon of pure vanilla extract
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1 cup of heavy whipping cream
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2 cups of fresh sweet strawberries hulled and chopped
How to Make
Step 1: Prepare the Pan
Line the bottom of an 8 inch springform pan or a round cake pan with parchment paper for easy removal later.
Step 2: Make the Crust
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture looks like wet sand. Press the mixture firmly and evenly into the bottom of your prepared pan. Place the pan in the freezer to set while you make the filling.
Step 3: Puree the Strawberries
Place the fresh chopped strawberries into a blender or food processor. Blend until completely smooth to create a vibrant strawberry puree. Set this aside for a moment.
Step 4: Whip the Cream
In a separate clean bowl, beat the heavy whipping cream with a hand mixer until stiff peaks form. Set this whipped cream aside.
Step 5: Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is entirely smooth, light, and free of any lumps.
Step 6: Combine the Filling
Pour the strawberry puree into the cream cheese mixture and mix well. Gently fold in the whipped cream using a spatula until the pink filling is uniform in color.
Step 7: Freeze and Serve
Pour the cheesecake filling over the frozen graham cracker crust and smooth the top with a spatula. Cover the pan tightly and freeze for at least 4 hours. Take the cheesecake out of the freezer about 15 minutes before slicing so it softens just enough to cut easily.
Writer Notes
To make this dessert look extra beautiful, save a few fresh strawberries before blending and slice them thin to arrange on top of the cheesecake right before serving.
For the smoothest texture, ensure your cream cheese is completely at room temperature before you start mixing, as cold cream cheese will create small white lumps in your smooth pink filling.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Just make sure to thaw them completely and drain off any excess liquid before blending them into a puree.
How long can I keep this in the freezer?
This dessert stores wonderfully. Keep it wrapped tightly in plastic wrap and aluminum foil, and it will stay fresh in the freezer for up to one month.
Do I have to use a springform pan?
If you do not have a springform pan, you can use a regular pie dish or cake pan lined with plenty of plastic wrap so you can lift the frozen cheesecake out easily.
Nutrition Facts
Here is the nutrition information per individual slice.
Disclaimer
Please enjoy this frozen dessert in moderation as part of a balanced diet. This recipe contains dairy and wheat. If you have known allergies or sensitivities to milk products or gluten, please avoid this dish or use suitable dairy free and gluten free alternatives.