Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz (2 blocks) full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- pinch of salt
Strawberry Layer
- 1½ cups strawberry pie filling
Optional Garnishes
- Fresh sliced strawberries
- Whipped cream
- Graham cracker crumbs
- White chocolate shavings
- Fresh mint
Instructions
1. Prepare the Pan
Line the bottom of a 9-inch springform pan with parchment paper.
2. Make the Crust
Combine graham cracker crumbs with melted butter until the texture resembles wet sand.
Press firmly into the bottom of the prepared pan using the bottom of a measuring cup.
Refrigerate for 20–30 minutes.
3. Prepare the Filling
Beat softened cream cheese until smooth.
Add:
- powdered sugar
- vanilla
- lemon juice
- salt
Beat until creamy.
Fold in 1 cup of strawberry pie filling, leaving slight swirls.
4. Assemble
Spread filling evenly over chilled crust.
Top with remaining strawberry pie filling.
Smooth gently.
5. Chill
Cover and refrigerate at least 6 hours.
For best results:
✔ Overnight.
6. Serve
Remove springform ring.
Decorate with fresh strawberries, whipped cream or white chocolate.
Slice using a warm knife.
Notes
✔ Butter is highly recommended.
Without it the crust will crumble.
✔ Always soften cream cheese for 45–60 minutes before mixing.
✔ Never microwave cream cheese.
✔ Chill overnight whenever possible.
✔ Fresh lemon juice balances sweetness.
✔ Full-fat cream cheese produces the creamiest texture.
✔ Freeze only after the cheesecake has completely set.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian