Ingredients

Scale

1 ½ cups Graham cracker crumbs
½ cup Unsalted butter, melted
2 tablespoons Granulated sugar (for crust)
2 (8-ounce) packages Cream cheese, softened
¾ cup Granulated sugar (for filling)
1 teaspoon Vanilla extract
1 tablespoon Lemon juice
1 cup Heavy cream, chilled
2 cups Fresh strawberries, hulled and sliced
2 tablespoons Granulated sugar (for strawberry swirl)
1 teaspoon Lemon juice (for strawberry swirl)

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Instructions

Line a 9×13 inch baking pan with parchment paper
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Press into the bottom of the pan and freeze for 15 minutes
Whip the heavy cream until stiff peaks form and set aside
Beat the cream cheese with ¾ cup granulated sugar until smooth. Add vanilla and lemon juice, then fold in the whipped cream
Cook strawberries with 2 tablespoons sugar and 1 teaspoon lemon juice over medium heat until softened, then cool
Spread cheesecake filling over the crust, dollop cooled strawberry sauce, and swirl gently
Freeze for at least 4-6 hours or overnight. Slice and serve

Notes

You can substitute the graham cracker crumbs with other cookie types.

For a dairy-free version, use plant-based cream cheese and butter.

Author: THOMAS
Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Freezing
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 bar
Calories: 350 kcal
Sugar: 22g
Sodium: 200mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg