Easy Strawberry Cheesecake

Easy Strawberry Cheesecake I’m sure you’re not too terribly surprised, Yup, Cheesecake is one of my great loves. Given the choice between it and a myriad of other desserts, I will choose cheesecake everyday and twice on Sunday.  

And it’s all here, no fancy embellishments, just a humble graham cracker crust, creamy cheesecake and strawberry glaze. This is a cheesecake purist’s dream.

Easy Strawberry Cheesecake

Graham Cracker Crust
1 package graham crackers finely crushes
1/4 cup sugar
3-4 Tbls butter or margarine melted
1 pkg cream cheese
1/3 cup powder sugar
2 cups thawed cool whip
1 lb carton of strawberries, washed and sliced
strawberry glaze or strawberry flavored Junket made up

Stir together graham crackers and sugar. Mix in melted butter completely.
Press into a pie tin going up the sides too. Bake at 300 degrees for 5-8 minutes.
Let cool before filling it. Beat cream cheese and powder sugar then fold in cool whip.
Spread cream cheese mixture in the bottom of the graham cracker crust.
Stir together strawberries and glaze then pour strawberries over the cream cheese layer.
Let chill for a few hours then ENJOY!

About Sarah Kozowski

Hi! Welcome to my blog! I’m Sarah– I do part-time job at a kindergarten and in my free time i love to cook, take photos and go jogging. I'm recipe developer, photographer, writer, and taste tester behind this blog. I develop my recipes and photos through good old fashioned trial and error, some days I have more success than others, as you can judge by the photos here. Grab a cup of coffee (or beverage of your choice) and stay with me awhile, poke through recipes, pick your favourite and reach out to me if you have any questions!

10 thoughts on “Easy Strawberry Cheesecake

  1. I iust love your recipes! They all look so inviting and delicious. Sure hope you’ll put all the recipe s in a cookbook!!! Keep us drooling for more lol

  2. I’m making this for my boyfriend for Valentine’s day! I’ve never made cheesecake before but I was wondering, does the cream cheese have to be room temperature or straight out of the fridge?

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