Description
This Frozen Strawberry Swirl Cheesecake is a no-bake dessert made with a creamy cheesecake base and fresh strawberry purée swirled throughout. Set on a crunchy graham cracker crust, it’s the ultimate frozen treat for summer parties, barbecues, or cooling off in style!
Ingredients
Units
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons melted butter
- 1 tablespoon sugar (optional)
- For the Strawberry Swirl:
- 1 cup strawberries (fresh or frozen)
- 1–2 tablespoons honey or sugar
- 1 teaspoon lemon juice
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1 cup plain Greek yogurt or whipped topping
- 1/3 cup maple syrup or powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust:
- Mix graham crumbs, butter, and sugar. Press into a parchment-lined 8×8 pan or pie dish. Freeze for 10 minutes.
- Make Strawberry Swirl:
- Blend strawberries, honey, and lemon juice into a purée. Simmer for a few minutes to thicken slightly, then cool.
- Make Cheesecake Filling:
- Beat cream cheese until smooth. Add yogurt, maple syrup, vanilla, and lemon juice. Mix until creamy.
- Assemble:
- Pour filling over crust. Drop spoonfuls of strawberry purée and swirl with a knife or skewer.
- Freeze:
- Freeze for 4–6 hours or until firm. Let sit at room temp for 10–15 minutes before slicing.
Notes
- Use coconut cream for a dairy-free version.
- Add extra strawberries or mint on top before serving for a pop of color.
- Store leftovers in the freezer in an airtight container for up to 1 week.
Nutrition
- Calories: 210 kcal
- Sugar: 12g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
