Scoopable Strawberry Cheesecake
Ingredients
For the crust
- 5 tablespoons (70g) Cabot unsalted butter (sliced into 3 pieces)
- 8 (120g) graham crackers (16 halves)
- 3/4 cup (85g) pretzels
For the strawberry sauce
- 2 cups (300g) fresh strawberries
- 2 tablespoons (25g) granulated sugar
- 2 tablespoons (30g) lemon juice
- salt
For the cheesecake filling
- 16 oz (452g) Cabot cream cheese (room temperature)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) Cabot sour cream (room temperature)
- 1 teaspoon vanilla extract
- 1 cup (240g) heavy whipping cream
Instructions
For the crust
- Add graham crackers and pretzels to a food processor and pulse until fine crumbs. Add pinch of salt. Melt Cabot unsalted butter and add to food processor. Pulse to combine. Add 1 cup crust into the bottom of an 8”x8” pan. Press into a crust.
For the strawberry sauce
- Dice 2 cups strawberries and add to small sauce pan. Add 2 tablespoons granulated sugar, lemon juice, vanilla extract, and pinch of salt. Simmer over low heat for at least 20 minutes. Add to blender and puree.
For the cheesecake filling
- Beat Cabot cream cheese until smooth. Add remaining 1/2 cup granulated sugar and mix until combined and smooth. Add Cabot sour cream and vanilla extract and mix until combined. In a glass measuring cup, whip 1 cup heavy whipping cream to stiff peaks, then fold into the cream cheese mixture until light and fluffy.
Assemble
- Spoon 1/2 of the cheesecake filling over the crust. Use an offset spatula to spread it out. Top with 1/2 of the strawberry sauce. Top with 2/3 of remaining crust. Then add remaining cheesecake filling and then strawberry sauce. Top with remaining crust.
Chill
- Cover with tinfoil and refrigerate for at least 8 hours before serving. Scoop and enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.