Scoopable Strawberry Cheesecake
If you’ve never had Scoopable Strawberry Cheesecake before, you’re in for a treat. It has everything you love about classic cheesecake, but it’s layered with homemade strawberry sauce and buttery graham cracker crumbs before chilling into a dessert that’s soft enough to scoop into bowls.
It’s an easy make-ahead dessert that’s perfect for summer entertaining, family dinners, or anytime you’re craving something cool, creamy, and just a little different. I have a feeling this is one recipe you’ll be making again and again.
Start by making the strawberry sauce so it has plenty of time to cool. Simply combine the strawberries, sugar, cornstarch, and lemon juice in a saucepan and cook until the berries are soft. Blend the mixture until it’s mostly smooth, leaving a few small pieces of strawberry for texture, then refrigerate until completely chilled.
While the sauce cools, prepare the graham cracker crumbs by crushing the crackers and mixing them with the sugar, salt, and melted butter. They don’t need to be pressed into a crust because they’ll be layered throughout the dessert, giving every scoop a little buttery crunch.
Next, whip the heavy cream until stiff peaks form, then make the cheesecake filling by beating together the cream cheese, powdered sugar, sour cream, vanilla, and melted white chocolate. Gently fold in the whipped cream to create a filling that’s light, smooth, and wonderfully creamy.
Now comes the fun part! Layer the cheesecake filling with the strawberry sauce, swirling the sauce into the cheesecake, and graham cracker crumbs, repeating the layers until the pan is full. Don’t worry about making everything look perfect. The rustic swirls are part of this dessert’s charm.
Cover the pan and refrigerate it overnight. When you’re ready to serve, simply scoop it into bowls, just like your favorite ice cream. It’s an easy dessert that’s guaranteed to put a smile on everyone’s face!
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Scoopable Strawberry Cheesecake
Makes: 9 servings
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes plus chill time overnight
Ingredients
Strawberry Sauce:
- 1 pound fresh strawberries, hulled and quartered (or frozen, thawed)
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp fresh lemon juice
Graham Cracker Crumbs:
- 6 full graham cracker sheets
- 2 tbsp granulated sugar
- Pinch of kosher salt
- 1/4 cup unsalted butter, melted
Cheesecake Filling:
- 1/2 cup heavy whipping cream
- 3 (8-ounce) packages full-fat cream cheese, softened
- 1 & 1/2 cups powdered sugar
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 4 ounces white chocolate, chopped
Instructions
Strawberry Sauce:
In a medium saucepan, combine the sugar and cornstarch. Add the strawberries and toss to coat, then stir in the lemon juice. Cook over medium heat until the strawberries are softened and the mixture begins to bubble, about 5 to 8 minutes.
Using an immersion blender, blend the sauce until mostly smooth, leaving a few small pieces of strawberry for texture. (Alternatively, transfer about half of the mixture to a blender, puree until smooth, then return it to the saucepan.)
Cook for 1 minute longer until the sauce is glossy and slightly thickened. Transfer to a container and refrigerate until completely cool.
Graham Cracker Crumbs:
Place the graham crackers in a zip-top bag and crush into fine crumbs with a rolling pin. Transfer to a bowl and stir in the sugar and salt. Add the melted butter and mix until all of the crumbs are evenly coated. Set aside.
Cheesecake Filling:
Using a hand or stand mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to another bowl.
Without washing the mixing bowl, beat the cream cheese and powdered sugar until smooth. Mix in the sour cream and vanilla.
Melt the white chocolate in the microwave in 30-second intervals, stirring between each, until smooth. Stir the melted chocolate into the cream cheese mixture. Fold the whipped cream into the cheesecake mixture until no streaks remain.
Assemble:
Spread half of the cheesecake filling into an 8-inch square baking dish.
Spoon a little more than half of the strawberry sauce over the filling and gently swirl it with a knife. Sprinkle about two-thirds of the graham cracker crumbs over the top.
Repeat with the remaining cheesecake filling, strawberry sauce, and graham cracker crumbs.
Cover and refrigerate overnight. To serve, scoop into bowls with an ice cream scoop.
Chef’s Notes:
- Overnight chilling gives the cheesecake its signature scoopable texture.
- Fresh strawberries provide the best flavor, but thawed frozen strawberries work well, too.
- Leave a few small pieces of strawberry in the sauce for extra texture and bursts of fresh fruit.
- For the smoothest filling, be sure the cream cheese is at room temperature.
- Garnish with fresh strawberries, whipped cream, or white chocolate curls before serving.
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