Strawberries and Cream Dream Layer Cheesecake Cake
Creamy, dreamy, and packed with juicy fresh strawberries, this Strawberries and Cream Dream Layer Cheesecake Cake is the kind of dessert that turns any ordinary day into a celebration.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Hand Mixer
- Spatula
- 9-inch Pie Pan
Ingredients
Ingredients
- 24 ounces cream cheese softened to room temperature
- 1 cup granulated sugar
- 1 tablespoon lemon juice freshly squeezed if possible
- 1 cup heavy whipping cream cold, for whipping to stiff peaks
- 1 cup strawberries sliced, fresh and ripe
- 1 pre-made graham cracker crust 9-inch size recommended
- 1 teaspoon vanilla extract pure if available
Instructions
- In a large bowl, beat the softened cream cheese until smooth and free of lumps. Use a hand mixer or stand mixer on medium speed for about 2 minutes. Scrape down the sides as needed.
- Gradually add the sugar and lemon juice to the cream cheese, mixing until well combined and silky. Taste and adjust lemon if you want a slightly brighter tang.
- In a separate chilled bowl, whip the heavy cream with the vanilla extract until stiff peaks form—about 3 to 4 minutes on high. Be careful not to overwhip.
- Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and fold with a light hand to keep the filling airy and smooth.
- Spoon and spread half of the cream cheese mixture evenly into the pre-made graham cracker crust, smoothing the top with an offset spatula.
- Add a layer of sliced strawberries over the first filling layer. Arrange them so slices slightly overlap for an even layer of fruit.
- Repeat by adding the remaining cream cheese mixture on top of the strawberries and finish with more sliced strawberries arranged as a pretty top. Press lightly so the top layer adheres.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set and flavors to meld.
- When ready to serve, slice with a sharp knife (wipe between cuts for clean slices) and enjoy your delicious cheesecake!
Notes
This dessert is best served cold. Store tightly covered in the refrigerator for up to 3 days.