Easter Strawberry Cheesecake Cake (Print Version)
A festive dessert with fresh strawberries, creamy cheesecake layer, and a crisp graham cracker topping.
# Ingredients:
Fruit
01 -
2 pounds fresh ripe strawberries, washed, hulled, and sliced
Cheesecake Filling
02 -
8 ounces softened cream cheese
03 -
14 ounces sweetened condensed milk
04 -
2 tablespoons fresh lemon juice
05 -
1 teaspoon vanilla extract
Topping
06 -
1 box (about 9 sheets) graham crackers, crushed into fine crumbs
07 -
1 cup (2 sticks) unsalted butter, melted
Additional
08 -
½ cup granulated sugar
09 -
Optional: Easter-themed sprinkles for garnish
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a 9×13 inch baking dish to prevent sticking.
02 -
Place the sliced strawberries into the prepared baking dish and evenly sprinkle the granulated sugar over them to macerate.
03 -
In a large bowl, beat the softened cream cheese, sweetened condensed milk, lemon juice, and vanilla extract until smooth and creamy, ensuring no lumps remain.
04 -
Pour the cheesecake mixture evenly over the sugared strawberries, covering them completely.
05 -
Crush graham crackers into fine crumbs using a food processor, blender, or rolling pin.
06 -
Sprinkle the graham cracker crumbs evenly over the cheesecake layer, ensuring full coverage.
07 -
Evenly drizzle the melted unsalted butter over the graham cracker crumbs to create a crispy crust.
08 -
Bake for 45 to 50 minutes until the topping is golden brown and the cheesecake layer is set but may have a slight jiggle in the center.
09 -
Remove from the oven and cool completely on a wire rack to allow the filling to set and the flavors to meld.
10 -
Refrigerate for at least 2 to 3 hours or overnight to firm the dessert and ease slicing.
11 -
If desired, scatter Easter-themed sprinkles over the cooled dessert before cutting into squares and serving at room temperature or cold.
# Notes:
01 -
Allow the dessert to chill thoroughly before slicing to ensure clean cuts and optimal texture.