Scoopable Cheesecake

Strawberry Sauce

1 pound fresh strawberries (or frozen, thawed)

1/4 cup granulated sugar

1 tbsp cornstarch

1 tsp lemon juice or water

Graham Cracker Crust

6 full graham cracker sheets

2 tbsp granulated sugar

Pinch of salt

1/4 cup butter, melted

No Bake Cheesecake

1/2 cup heavy whipping cream

3 8-oz blocks full fat Philadelphia cream cheese, room temperature

1 1/2 cups powdered sugar, spooned and leveled  

1/4 cup sour cream

2 tsp vanilla extract

4 oz Ghirardelli white chocolate bar, chopped (don’t use chips)

Strawberry Sauce

Rinse, hull, and quarter the strawberries. Then in a medium saucepan, stir together the sugar and cornstarch then toss in the strawberries to evenly coat. Stir in the lemon juice and place over medium heat.

Bring mixture to a boil, stirring occasionally, and heat for about 5-8 minutes or until strawberries become tender. Once soft, use an immersion blender or scoop out half of the mixture into a blender/food processor to puree. Return to the saucepan and stir for another minute until glossy and thickened.

Pour the sauce into a container and transfer to the refrigerator to cool.

Graham Cracker Crust

Add the crackers to a large ziplock bag and whack until broken into a fine crumb. Transfer to a medium bowl and stir in the sugar and salt, followed by the melted butter until evenly coated. Set aside.

No Bake Cheesecake

In a large mixing bowl using a hand or stand mixer with the whisk attachment, whip the heavy cream until you reach stiff peaks, about 2 minutes. Scoop out into a separate bowl and now in the same mixing bowl add the cream cheese and sugar and mix until smooth. Scrape down the bowl and mix in the sour cream and vanilla to incorporate.

Melt the chopped white chocolate in the microwave in 30 second intervals until smooth. It shouldn’t take more than 90 seconds total, and be careful not to overheat otherwise the chocolate can seize.

Mix the warm chocolate into cheesecake mixture to create a creamy consistency. Use a silicone spatula to give it one good mix by hand to ensure everything is evenly combined. Then fold in the whipped cream until the two seamlessly blend together.

Spread half of the mixture into the bottom of an 8×8 pan. Swirl in a little more than half of the strawberry sauce and top with a layer of about 2/3 of the graham cracker. Repeat these layers one more time to fill the pan. 

Now for the hardest part, cover and chill overnight (or at least 4 hours). The next day, use an ice cream scoop to dish up your servings and enjoy the magic of scoopable cheesecake!