Scoopable Cheesecake
Scoopable Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
For the Homemade Strawberry Sauce
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
For the No-Bake Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
For Garnish (Optional)
- as needed fresh strawberries, sliced
Instructions
- 1
Prepare the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are moistened and resemble wet sand. Press the mixture firmly and evenly into the bottom of an 8x8 inch square dish or similar serving pan. Place in the refrigerator to chill while preparing the other components.
⏱️ 10 min
- 2
Prepare the Homemade Strawberry Sauce: In a small saucepan, combine the sliced strawberries, 1/4 cup of granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 10-15 minutes, or until the strawberries break down and the sauce thickens slightly. For a smoother sauce, you can mash some of the strawberries with a fork. Remove from heat and let cool completely.
⏱️ 15 min
- 3
Prepare the No-Bake Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, beating until well combined and no lumps remain. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 4
In a separate cold bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.
⏱️ 3 min
- 5
Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix to maintain the airy texture.
⏱️ 2 min
- 6
Assemble the Scoopable Cheesecake: Retrieve the chilled graham cracker crust from the refrigerator. Spread the prepared no-bake cheesecake filling evenly over the crust. Drizzle about half of the cooled strawberry sauce over the cheesecake filling. Gently swirl with a knife if desired for a marbled effect.
⏱️ 5 min
- 7
Cover the assembled cheesecake dish tightly with plastic wrap. Refrigerate for at least 4 hours, or ideally overnight, until the cheesecake is firm and set.
⏱️ 240 min
- 8
To serve, use an ice cream scoop to scoop portions directly from the dish, showcasing the layers. Garnish with additional fresh sliced strawberries and/or the remaining strawberry sauce, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Scoopable Cheesecake
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
For the Homemade Strawberry Sauce
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
For the No-Bake Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
For Garnish (Optional)
- as needed fresh strawberries, sliced
Instructions
- 1
Prepare the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are moistened and resemble wet sand. Press the mixture firmly and evenly into the bottom of an 8x8 inch square dish or similar serving pan. Place in the refrigerator to chill while preparing the other components.
⏱️ 10 min - 2
Prepare the Homemade Strawberry Sauce: In a small saucepan, combine the sliced strawberries, 1/4 cup of granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 10-15 minutes, or until the strawberries break down and the sauce thickens slightly. For a smoother sauce, you can mash some of the strawberries with a fork. Remove from heat and let cool completely.
⏱️ 15 min - 3
Prepare the No-Bake Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, beating until well combined and no lumps remain. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 4
In a separate cold bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.
⏱️ 3 min - 5
Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix to maintain the airy texture.
⏱️ 2 min - 6
Assemble the Scoopable Cheesecake: Retrieve the chilled graham cracker crust from the refrigerator. Spread the prepared no-bake cheesecake filling evenly over the crust. Drizzle about half of the cooled strawberry sauce over the cheesecake filling. Gently swirl with a knife if desired for a marbled effect.
⏱️ 5 min - 7
Cover the assembled cheesecake dish tightly with plastic wrap. Refrigerate for at least 4 hours, or ideally overnight, until the cheesecake is firm and set.
⏱️ 240 min - 8
To serve, use an ice cream scoop to scoop portions directly from the dish, showcasing the layers. Garnish with additional fresh sliced strawberries and/or the remaining strawberry sauce, if desired.
⏱️ 5 min