Best 8 Frozen Strawberry Cheesecake Recipes

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Frozen strawberry cheesecake is a delicious, creamy and refreshing dessert that is perfect for any occasion. Made with a simple graham cracker crust and a creamy, tangy cheesecake filling, this dessert is sure to be a hit with everyone. Whether you are looking for a dessert to serve at a party or just want to enjoy a sweet treat at home, frozen strawberry cheesecake is the perfect choice. With its delicious flavor and easy-to-follow recipe, this dessert is sure to become a favorite in your household.

Here are our top 8 tried and tested recipes!

FROZEN STRAWBERRY CHEESECAKE



Frozen Strawberry Cheesecake image

Provided by Tyler Florence

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 7

1/2 gallon good-quality strawberry ice cream
1 1/2 cups fine graham cracker crumbs
6 tablespoons melted butter
1/4 cup plus 2 tablespoons sugar
1 store-bought cheesecake (8 or 9 inch), room temperature
1 pint strawberries, hulled and cut into pieces
1/2 lemon, juiced

Steps:

  • Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside.
  • When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set.
  • Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill.
  • When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.

STRAWBERRY CHEESECAKE SWIRL



Strawberry Cheesecake Swirl image

Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too! -Luverene Dove, Appleton, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 10

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
2 packages (10 ounces each) frozen sweetened strawberries, thawed
1 tablespoon cornstarch
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 tablespoon water, optional

Steps:

  • Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

Nutrition Facts : Calories 236 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

STRAWBERRY CHEESECAKE



Strawberry Cheesecake image

This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours prior to serving.

Provided by Kathy Higgins

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 10h45m

Yield 12

Number Of Ingredients 12

1 ¼ cups graham cracker crumbs
¼ cup white sugar
2 teaspoons ground cinnamon
⅓ cup butter, melted
2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
½ teaspoon vanilla extract
3 eggs
1 tablespoon water

Steps:

  • Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
  • Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
  • Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
  • Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

Nutrition Facts : Calories 458.7 calories, Carbohydrate 41.6 g, Cholesterol 132.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 17.9 g, Sodium 314.6 mg, Sugar 33.8 g

FROZEN STRAWBERRY CHEESECAKE



Frozen Strawberry Cheesecake image

Store-bought ingredients become something entirely new and unexpected when you put them together this way.

Provided by Tyler Florence

Categories     dessert

Time 45m

Yield 8 slices of cheesecake

Number Of Ingredients 7

1/2 gallon good-quality strawberry ice cream
1 1/2 cups finely ground graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup plus 2 tablespoons sugar
1 8- or 9-inch store-bought cheesecake, at room temperature
1 pint strawberries, hulled and quartered
Juice of 1/2 lemon

Steps:

  • Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, melted butter and 1/4 cup sugar in a bowl. Using your fingers, press the mixture into the bottom and up the sides of a 9-inch springform pan, then press all over with the flat bottom of a glass to get the crust really well pressed together and compact.
  • When the ice cream has softened, beat it in a stand mixer with the paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy but not melted. Break the cheesecake into pieces and beat or fold into the ice cream. Scrape the ice cream mixture into the prepared springform pan and smooth the top. Freeze until set, at least 4 hours or overnight.
  • Combine the strawberries, the remaining 2 tablespoons sugar and the lemon juice in a nonreactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juices, 3 to 5 minutes. Stick the strawberry mixture in the refrigerator to chill.
  • When ready to serve, remove the sides of the springform pan and place the frozen cheesecake on a cake plate. Spoon the strawberries over the top.

FROZEN STRAWBERRY CHEESECAKE SANDWICH COOKIES



Frozen Strawberry Cheesecake Sandwich Cookies image

A delicious graham cracker and cinnamon cookie sandwich with a strawberry cheesecake filling. Great when you're craving a single serving of cheesecake! These are especially great frozen!

Provided by lchoward

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h50m

Yield 15

Number Of Ingredients 15

1 ¾ cups graham cracker crumbs
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup butter
1 ¼ cups packed brown sugar
¼ cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ cup finely chopped pecans
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 ounces frozen strawberries
1 cup whipped cream

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
  • Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  • Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth. Place the strawberries in a blender or food processor. Blend until smooth. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
  • Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar sized cookie. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 54.1 g, Cholesterol 111.9 mg, Fat 31.7 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 18.5 g, Sodium 494.7 mg, Sugar 38.1 g

NO BAKE STRAWBERRY CHEESECAKE



No Bake Strawberry Cheesecake image

My best friend shared this recipe with me over 30 yrs ago and it's still a favorite in our house! Of course, the "cook time" is actually the "chill time". Yummy! No leftovers with this cheesecake!

Provided by txgammi

Categories     Cheesecake

Time 2h5m

Yield 2 pies

Number Of Ingredients 5

8 ounces cream cheese
1/2 cup sugar
10 ounces Cool Whip
1 box frozen strawberries
2 graham cracker pie crust

Steps:

  • Mix thoroughly 8 oz Cream Cheese and 1/2 cup Sugar.
  • Add Cool Whip.
  • Mix thoroughly.
  • Add thawed Strawberries and mix until well blended.
  • Pour into pie crusts.
  • Chill.

Nutrition Facts : Calories 2221, Fat 135, SaturatedFat 68.2, Cholesterol 124.7, Sodium 1737.5, Carbohydrate 241.6, Fiber 3.7, Sugar 174.5, Protein 20.3

FROZEN STRAWBERRY CHEESECAKE



Frozen Strawberry Cheesecake image

Looking for a delicious dessert? Then check out this frozen cheesecake made with a crunchy crust and a delightful strawberry filling, garnished with fresh strawberries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h15m

Yield 9

Number Of Ingredients 14

2 tablespoons butter or margarine, melted
1/2 cup old-fashioned oats
1/4 cup finely chopped walnuts
3 tablespoons ground flaxseed or flaxseed meal
2 tablespoons shredded coconut
2 tablespoons whole wheat flour
1/8 teaspoon ground cinnamon
Dash salt
1 box (3.4 oz) instant cheesecake pudding and pie filling mix
1 cup milk
2 cups vanilla reduced-fat ice cream, softened
1 cup chopped fresh strawberries (5 oz)
1 pint (2 cups) strawberry sorbet, softened
5 fresh strawberries, cut in half, if desired

Steps:

  • Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press in bottom and up side of 9-inch glass pie plate. Bake about 10 minutes or until golden brown. Cool completely, about 30 minutes.
  • In large bowl, beat pudding mix and milk with wire whisk until smooth. Gently stir in ice cream with wire whisk until smooth. Stir in chopped strawberries. Pour mixture into cooled crust. Freeze 2 to 3 hours or until firm.
  • Spread sorbet evenly over ice cream. Freeze 2 hours.
  • Remove from freezer 10 minutes before serving. Cut into wedges. Garnish each wedge with strawberry half.

Nutrition Facts : Calories 270, Carbohydrate 42 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 30 g, TransFat 0 g

FROZEN STRAWBERRY CHEESECAKE



Frozen Strawberry Cheesecake image

This one is so easy because it starts off with a store bought cheesecake and ice-cream. From Tyler Florence's show "How to Boil Water".

Provided by cookiedog

Categories     Frozen Desserts

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 gallon good-quality strawberry ice cream
1 1/2 cups fine graham cracker crumbs
6 tablespoons melted butter
1/4 cup sugar, plus
2 tablespoons sugar
1 store-bought cheesecake, room temperature (8 or 9 inch)
1 pint strawberry, hulled and cut into pieces
1/2 lemon, juice of

Steps:

  • Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside.
  • When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set.
  • Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill.
  • When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.

Nutrition Facts : Calories 447.8, Fat 21.4, SaturatedFat 12.6, Cholesterol 61.2, Sodium 236.3, Carbohydrate 61.6, Fiber 2.5, Sugar 16.4, Protein 5.7

Tips:

  • Use fresh strawberries. Fresh strawberries have the best flavor and texture for cheesecake. If you can't find fresh strawberries, you can use frozen strawberries. Just be sure to thaw them completely before using them.
  • Don't overbeat the cream cheese. Overbeating the cream cheese will make it grainy. Beat it just until it's smooth and creamy.
  • Use a springform pan. A springform pan is essential for making cheesecake. It allows you to easily remove the cheesecake from the pan after it's baked.
  • Bake the cheesecake in a water bath. Baking the cheesecake in a water bath helps to prevent it from cracking. To create a water bath, place the springform pan in a larger baking dish and fill the larger baking dish with hot water.
  • Chill the cheesecake for at least 4 hours before serving. This allows the cheesecake to set and develop its flavor.

Conclusion:

Frozen strawberry cheesecake is a delicious and refreshing dessert that is perfect for any occasion. It's easy to make and can be tailored to your own liking. Whether you like your cheesecake tart or sweet, with a graham cracker crust or an Oreo cookie crust, there's a frozen strawberry cheesecake recipe out there for you. So next time you're looking for a special dessert, give frozen strawberry cheesecake a try. You won't be disappointed!

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