Description
These Strawberry Cheesecake Slices are a no-bake dream — creamy, fruity, and perfect for summer. With a buttery graham cracker crust, smooth vanilla cheesecake, and strawberry swirls topped with crumble, they’re an easy crowd-pleaser made for chilling and slicing.
Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 can (21 ounces) strawberry pie filling
¼ cup additional graham cracker crumbs (for topping)
Instructions
1. Crush graham crackers into fine crumbs using a food processor or zip-top bag and rolling pin.
2. Combine crumbs with melted butter until fully moistened. Press firmly into the bottom of a parchment-lined 8×8 or 9×9-inch pan. Chill while preparing the filling.
3. In a large bowl, beat cream cheese until smooth. Gradually add sweetened condensed milk and continue beating until creamy.
4. Stir in vanilla extract and lemon juice until well combined and lump-free.
5. Pour half of the cheesecake mixture over the crust. Add spoonfuls of strawberry pie filling and gently swirl with a knife.
6. Spread remaining cheesecake mixture on top and smooth the surface.
7. Top with more strawberry pie filling and sprinkle with the remaining graham cracker crumbs.
8. Cover and refrigerate for at least 6 hours or overnight until fully set.
9. Slice and serve chilled.
Notes
For extra clean slices, heat your knife under warm water and wipe between cuts.
To freeze, wrap each slice tightly in plastic and foil. Thaw in the fridge overnight before serving.
Use gluten-free graham crackers for a celiac-friendly version.