For the Crust:
2 cups (240g) graham cracker crumbs
½ cup (113g) unsalted butter, melted
For the Filling:
2 lbs (32oz) fresh strawberries, washed, dried, and stemmed
16 ounces (452g) full-fat cream cheese, room temperature
¼ cup (48g) granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon (5ml) pure vanilla extract
1 cup (236ml) heavy whipping cream
½ cup (65g) powdered sugar
2 tablespoons strawberry Jello mix
For the Topping:
1 cup (236ml) heavy whipping cream
½ cup (65g) powdered sugar
Instructions:
Crust Preparation:
Combine graham cracker crumbs with melted butter until well coated. Press into a 9×9-inch pan and
refrigerate while preparing the filling.
Filling Preparation:
Dice 1 cup of strawberries into small pieces. Slice the rest lengthwise and pat dry.
Beat 1 cup heavy whipping cream in a chilled bowl until soft peaks form. Gradually add ½ cup powdered
sugar and continue beating to stiff peaks.
Blend cream cheese, granulated sugar, lemon juice, and vanilla until smooth. Fold in whipped cream
gently.
Divide the mixture in half. Mix strawberry Jello and diced strawberries into one half.
Assembly:
Layer sliced strawberries over the crust. Spread plain cheesecake filling, then strawberry filling.
Beat the remaining 1 cup of heavy cream and ½ cup powdered sugar to make the topping. Decorate the
top as desired.
Chill for 4-6 hours before serving.
Prep Time: 30 minutes | Chill Time: 4-6 hours | Total Time: 4.5-6.5 hours