Yield: 9 servings (8-inch/20 cm square pan or similar container)

Ingredients

For the Crust

• 2 cups (200 g) graham cracker crumbs or digestive biscuits, crushed
• ½ cup (115 g) unsalted butter, melted
• 2 tablespoons sugar (optional)

For the Cheesecake Filling

• 16 oz (450 g) cream cheese, softened
• 1 cup (240 ml) heavy whipping cream
• ¾ cup (90 g) powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional, enhances flavor)

Strawberry Layer

• 2 cups fresh strawberries, diced
• ¼ cup strawberry jam or preserves
• 1 tablespoon water
• 1 teaspoon lemon juice

Topping

• Extra diced strawberries
• Crushed graham crackers or digestive biscuits
• Additional strawberry sauce for swirling

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Instructions

Step 1 – Make the Crust

1. Mix crushed biscuits, melted butter, and sugar.
2. Press firmly into the bottom of your dish.
3. Chill for 20–30 minutes.

Step 2 – Prepare the Filling

1. Beat cream cheese until smooth.
2. Add powdered sugar and vanilla.
3. Mix in lemon juice.
4. In another bowl, whip heavy cream to stiff peaks.
5. Fold whipped cream gently into the cream cheese mixture.

Step 3 – Make Strawberry Sauce

1. Heat jam, water, and lemon juice until smooth.
2. Let cool.
3. Stir in half of the diced strawberries.

Step 4 – Assemble

1. Spread half of the cheesecake filling over the crust.
2. Spoon some strawberry mixture over it.
3. Add remaining filling.
4. Swirl more strawberry sauce on top.
5. Sprinkle with diced strawberries and crushed biscuits.

Step 5 – Chill

• Refrigerate for at least 6 hours, preferably overnight.

Serve cold.

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Nutrition Information (Approximate)

Per Serving (1/9 recipe)

• Calories: 420
• Carbohydrates: 31 g
• Protein: 5 g
• Fat: 31 g
• Saturated Fat: 19 g
• Cholesterol: 95 mg
• Sodium: 250 mg
• Fiber: 1 g
• Sugar: 21 g

Nutrition values are estimates and will vary depending on the brands and ingredients used.

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Storage

• Refrigerator: Up to 4 days
• Freezer: Up to 2 months
• Thaw overnight in the refrigerator before serving.

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Frequently Asked Questions

Q: Can I use frozen strawberries?

A: Yes. Thaw and drain them well to remove excess moisture before using.

Q: Can I use Cool Whip instead of whipped cream?

A: Yes. Replace the whipped cream with 2 cups (about 8 oz/225 g) of thawed whipped topping.

Q: Can I make it ahead?

A: Yes. It’s best made the day before serving, which gives it time to fully set.

Q: What cookies work best?

A: Graham crackers, digestive biscuits, vanilla wafers, or Biscoff cookies all work well.

Q: Can I make it without cream cheese?

A: Cream cheese provides the classic cheesecake flavor. Mascarpone can be substituted for a richer, milder taste.

Q: How do I know it’s set?

A: The filling should be firm when gently pressed and should hold its shape when sliced.

Q: Can I use other fruits?

A: Absolutely. Blueberries, raspberries, peaches, cherries, or mixed berries all pair well with this recipe.

Q: Why is my cheesecake filling runny?

A: Common causes include:

• Cream cheese wasn’t softened properly.
• Heavy cream wasn’t whipped to stiff peaks.
• Ingredients were overmixed after folding.
• The dessert wasn’t chilled long enough.

Q: Can I make it gluten-free?

A: Yes. Simply use gluten-free cookies for the crust.