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Judy John

Frozen Strawberry Cheesecake Recipe

This frozen strawberry cheesecake combines creamy filling, buttery crust, and fresh berry flavor in a cool refreshing dessert. It tastes rich, fruity, and wonderfully smooth.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Freeze Time 6 hours
Total Time 35 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Frozen Cheesecake Filling
  • 16 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 2 cups heavy cream cold
  • 1 tsp vanilla extract
  • 1 1/2 cups strawberries pureed and strained
Topping
  • 1 cup strawberries sliced fresh
  • 1 cup whipped cream optional

Equipment

  • Mixing Bowl
  • Springform Pan
  • Hand Mixer
  • Food Processor
  • Rubber Spatula
  • Measuring Cups
  • Oven
  • Refrigerator
  • Freezer
  • Knife
  • Whisk

Method
 

  1. Heat oven to 350°F. Grease a 9-inch springform pan and line the base.
  2. Mix crumbs, melted butter, and sugar until evenly moistened. Press firmly into the pan base and slightly up the sides.
  3. Bake crust for 10 minutes until lightly golden. Cool completely.
  4. Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
  5. Blend in strawberry puree until fully combined and rosy pink.
  6. Whip heavy cream to stiff peaks in a separate bowl.
  7. Fold whipped cream into the strawberry mixture gently until silky. Spoon into cooled crust.
  8. Smooth the top evenly. Freeze at least 6 hours until firm.
  9. Let stand 10 minutes before slicing. Top with strawberries and whipped cream if desired.

Notes

For a softer ice-cream texture, serve after 10 to 15 minutes at room temperature. For firmer slices, freeze overnight. Wrap tightly to prevent freezer crystals and odors. Use strained puree so filling stays smooth. Add chocolate chips, lemon zest, raspberries, or cookie crumbs for flavor twists. Store frozen up to 1 month.