Strawberry Cheescake

In keeping with the mini cheese cake theme, we are sharing with you a light and fluffy strawberry cheese cake. This is seriously yummy; it’s like that lemon one, addictive and something that you’ll want to eat for breakfast!

We doubled the recipe because we fed more people and I also wanted to have some leftovers. You can make this in two pie plates or in a larger dish like a Pyrex glass dish. We used a 9x13 Pyrex dish.

This cake takes a bit more work/time to make so you want to make sure you start it earlier on in the day if you are making it for dessert.

Start by pouring 2 packages (85g each) of strawberry Jell-O to a glass bowl. Then add 2 cups of cold water and 2 cups of boiling hot water to the bowl and mix well. Put it in the fridge but be sure to watch it as you only want it half way set not fully set.

Now for the crust. This crust again is similar to your typical cheese cake crust. We crushed Graham wafers to make 4 cups of crumbs then added 1 cup of icing sugar along with 1 cup of melted butter.

Press into the dish and bake for 5-8 minutes at 350 degrees. We baked it for the longer time. Cool until you’re ready to make the filling.  

While the Jell-O is setting, whip up 500 ml of whipping cream until stiff. Set aside.

When the Jell-O looks half set, mix 2 packages (250g each) of cream cheese together and then add 2 cups of icing sugar and 2 tsp. of vanilla. Mix until the lumps are gone.

Now slowly add the half set Jell-O to the cream cheese mix.

Once the Jell-O is mixed into the cream cheese mix, then fold in the whipped cream until fully incorporated.

Pour over the crust and put in the fridge for at least 3 hours.

Now enjoy!