Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
1 package (3 oz) strawberry-flavored gelatin
1 cup boiling water
1 cup cold water
1 cup whipped topping (Cool Whip or similar)
For Garnish (optional):
Extra whipped topping
Fresh strawberries or sprinkles
Directions:
I. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch pie dish or springform pan to form the crust. Refrigerate while preparing the filling.
II. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
III. In a separate bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir until completely dissolved, then add 1 cup of cold water. Allow the mixture to cool to room temperature.
IV. Once the gelatin mixture has cooled, gradually mix it into the cream cheese mixture until well combined.
V. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese and gelatin mixture until smooth.
VI. Fold in the whipped topping until everything is evenly mixed and the mixture is light and fluffy.
VII. Pour the cheesecake filling into the prepared crust, spreading it evenly. Cover and refrigerate for at least 4 hours, or until fully set.
VIII. Before serving, garnish with extra whipped topping and fresh strawberries or sprinkles if desired.
Prep Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes
Kcal: 320 kcal per serving
Servings: 8-10
