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Judy John

Frozen Strawberry Cheesecake

This Frozen Strawberry Cheesecake features a creamy strawberry filling, crisp cookie crust, and refreshing frozen texture. It makes an impressive dessert for warm days and special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Cookie Crust
  • 2 cups vanilla cookie crumbs finely crushed
  • 6 tbsp unsalted butter melted
Cheesecake Filling
  • 16 oz cream cheese softened
  • 1 cup whipped topping thawed
  • 0.75 cup powdered sugar
  • 1.5 cups strawberries pureed
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Springform Pan
  • Electric Mixer
  • Spatula
  • Measuring Cups
  • Freezer
  • Tray
  • Food Processor

Method
 

  1. Combine cookie crumbs and melted butter until evenly moistened.
  2. Press the mixture firmly into a springform pan and chill until set.
  3. Beat cream cheese and powdered sugar until smooth and creamy.
  4. Mix in strawberry puree and vanilla until evenly incorporated.
  5. Fold whipped topping into the mixture to create a light texture.
  6. Spread filling over the crust and smooth the surface evenly.
  7. Freeze until firm. Thaw briefly before slicing and serving.

Notes

For a softer crust, chill instead of freezing before filling. For a firmer bite, freeze the crust longer. Freeze the cheesecake tightly wrapped for up to two months. Let it stand at room temperature for several minutes before slicing. Handle slices with a warm knife for clean edges. Customize flavors with raspberries, blueberries, or chocolate swirls. Store covered in the freezer and thaw only the amount needed.