Frozen Strawberry Cheesecake
This post may contain affiliate links. Please read our disclosure policy.
Creamy Frozen Strawberry Cheesecake with the BEST buttery graham cracker crust, whipped cream, and chocolate sauce!
Taste buds calling for more? Try my Strawberry Lemon Cheesecake Bars, No Bake Cheesecake, and Salted Caramel Pretzel Mini Cheesecakes.
This dessert. This creamy, frozen, strawberry-loaded cheesecake-y dessert is….wow. just… WOW.
The end.
Okay but really, the crust…. the crust alone I could eat for days on end! It’s buttery and sweet and salty and everything you could ever want from a thick graham cracker crust.
But obviously that’s just half of the party here. The rest is made up of a creamy, mile-high layer of frozen cheesecake made with fresh strawberries. Gahhhh so much strawberry goodness.
Top it all with some whipped cream and hot fudge sauce for the ultimate refreshing summer treat!! I took this dessert to a family gathering a couple of Sundays ago and every last bit was eaten up. My mother even ate a whole (rather big) slice and she never sits still long enough to taste anyone’s desserts so you know it’s gotta be good!
Frozen Strawberry Cheesecake
Ingredients
- 12 graham crackers, crushed to fine crumbs
- ¼ cup sugar
- ½ cup butter , (8 tbs), melted
- 1 8-ounce container cool whip topping
- 16 ounces cream cheese, at room temperature
- ¾ cup sugar
- 1 teaspoon lemon zest
- 1 ½ cups fresh strawberries, diced
- 1 teaspoon vanilla extract
- whipped cream and chocolate syrup or hot fudge sauce, for serving
Instructions
- Preheat oven to 375 degrees and grease a pie dish. In a blender or food processor puree strawberries, then set aside.
- Combine graham cracker crumbs, 1/4 cup sugar, and butter and mix well. Press mixture into the bottom of your greased pie dish. Bake for 8-10 minutes until browned. Remove from oven and allow to cool while you prepare the next layer.
- In a bowl beat cream cheese, lemon zest, vanilla and remaining 3/4 cup sugar until smooth. Mix in pureed strawberries. Add whipped topping and mix until all ingredients are combined. Spread mixture over the baked graham cracker crust, cover with plastic wrap, and freezer for at least 4 hours.
- About 20-30 minutes before serving, set cheesecake out at room temperature to thaw slightly. When ready to serve, run a knife under hot water, wipe off with a towel, then slice cheesecake into wedges. Top with whipped cream and chocolate sauce or hot fudge and serve. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Serena Bakes.
Do you think this recipe would work with Blueberries Instead? Or lemon blueberry?
The strawberry version was incredible!
Hi Cory- so happy that you loved the strawberry version! Yes- Blueberry or blueberry lemon should work out just fine! Let me know what you think of those for sure!! Thanks!
hi,FOR THE GRAHAM CRACKERS. iS IT ONE SQUARE OR THE 2 SQUARES COUNT AS 1. it didn’t say when to add the vanilla.
Hi Deanna- it is both squares. The vanilla typo has been fixed. Thanks for pointing that out!
This is so delicious!! Thank you so much for the recipe. Wanna to make this immediately for dessert.
Do you defrost the cool whip in the fridge (as per instructions) before adding?
I came across this recipe on a friend’s Facebook page, and had to start following you on Pinterest! Have you made this in a 9×13″ pan? I have a group coming for dinner this weekend and I’d love to make it as a bar instead of a pie.
Can this be made a day ahead of time or will it get soggy? Thanks!
You can make it a day or even a few days ahead of time 🙂
I always love making new recipes of desserts because I blow others family members’ desserts in the dust. My desserts are finished in no time and while others have to pack up or throw away.
This one wins big time on how simple it was to make.
I like to say thank you for making my day easy with this one. Feel free to pass along more recipes to me.
Happy Thanksgiving!
I’m so glad you like it as much as we do! Your pictures are absolutely stunning! It reminds me I need to make this again!
Thanks so much for the inspiring recipe Serena – when I saw it I knew I just HAD to make it!!! 🙂 🙂
what size pie plate?
I used a 10-inch pie plate!
Oh yummy!! I could eat this for breakfast this morning!!
I completely support that idea!!