Directions
- 1Combine graham cracker crumbs with melted butter until evenly coated.
- 2Press firmly into a 9x9 baking dish and refrigerate while preparing the filling.
- 3Dice 1 cup of strawberries into small pieces.
- 4Slice the remaining strawberries lengthwise and pat dry with paper towels to avoid excess moisture.
- 5In a chilled bowl, beat heavy whipping cream until soft peaks form.
- 6Slowly add powdered sugar and continue beating until stiff peaks form.
- 7Set aside.
- 8Beat cream cheese, granulated sugar, lemon juice, and vanilla until smooth and creamy.
- 9Fold in the whipped cream until fully combined.
- 10Divide the cheesecake mixture in half.
- 11Stir the strawberry Jello mix and diced strawberries into one half.
- 12Layer sliced strawberries over the graham cracker crust.
- 13Spread the plain cheesecake mixture on top, then finish with the strawberry cheesecake layer.
- 14Prepare the second batch of whipped cream and pipe or spread over the top in thick swirls.
- 15Sprinkle with freeze-dried strawberry crumbs for the ultimate bakery-style finish.
- 16Cover and refrigerate for 4 6 hours before slicing and serving.
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 2 lbs fresh strawberries, washed and dried
- 16 oz full-fat cream cheese, softened
- 0.25 cup granulated sugar
- 1 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1 cup heavy whipping cream
- 0.5 cup powdered sugar
- 2 tbsp strawberry Jello mix
- 1 cup heavy whipping cream
- 0.5 cup powdered sugar
Equipment
9x9 baking dishmeasuring cupchilled bowl
Tips
- Press the crust down with the bottom of a measuring cup for a perfectly compact base.
- Overnight chilling gives the layers the perfect creamy texture and clean slices.
- Best served ice cold with extra fresh strawberries on top for that creamy, fruity, melt-in-your-mouth bite.
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