No-Bake Strawberry Layered Delight
Description
This is a beautiful dessert starting with a graham cracker crust, followed by four wonderful layers, a fresh strawberry layer, a plain cheesecake layer, a strawberry cheesecake layer and topped with homemade whipped cream.
Ingredients
Crust:
2 c. graham cracker crumbs
1/2 c. unsalted butter
Cheesecake Filling:
2 lb. fresh strawberries, washed, dried, divided
16 oz. full-fat cream cheese, at room temperature
1/4 c. granulated sugar
1 T. freshly squeezed lemon juice
1 t. pure vanilla extract
1 c. heavy whipping cream
1/2 c. powdered sugar
2 T. strawberry Jell-o mix
Topping:
1 c. heavy whipping cream
1/2 c. powdered sugar
Directions
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Crust:
Grind the graham crackers into fine crumbs using a food process or blender. Combine crumbs with melted butter; stir until the crackers are coated. Press into a 9×9 pan with the bottom of a glass. Refrigerate the crust while preparing the remaining ingredients.
For the Cheesecake Filling:
Thoroughly wash and dry the strawberries; remove and discard the stems.
Strawberry Layer:
Dice enough strawberries to make 1 cup, about the size of a dime; set aside.
Chop the remaining strawberries lengthwise for later; pat dry with paper towels; set aside.
Whipped Cream:
Chill a bowl in the freezer for 5-10 minutes.
Beat the heavy whipping cream in the chilled bowl at medium-high speed until soft peaks form. Slowly add the powdered sugar; beat at high speed until stiff peaks form; set aside.
Cheesecake Filling:
Beat the cream cheese, sugar, lemon juice and vanilla extract until smooth and lump free; mix in the prepared whipped cream; stir with a spatula until well mixed.
Divide the cheesecake mixture into two halves, one for a strawberry cheesecake filling and the second for a plain cheesecake filling. To one half, add the powdered strawberry Jell-o mix and the 1 c. finely chopped berries; stir until combined.
Assembly:
Layer the sliced strawberries over the graham cracker crust, overlapping and filling the gaps.
Spread the plain cheesecake filling on top of the strawberries, followed by the strawberry cheesecake filling.
Prepare the second batch of whipped cream for the topping as instructed above.
Decorate using 1M piping tip fitted in a large piping bag, or spread evenly on top.
Cover with plastic wrap. Refrigerate for 4-6 hours.
Serve.
9-12 servings.