Strawberries and Cream Dream Layer Cheesecake Cake
A delightful no-bake cheesecake cake featuring layers of creamy cheesecake, fresh strawberries, and cake, perfect for any occasion.
Ingredients
Cheesecake Filling
- 16 oz Cream cheese, softened At room temperature for smooth blending.
- 1 cup Powdered sugar To keep the filling silky.
- 1 tsp Vanilla extract For flavor.
- 1 tbsp Lemon zest Optional for brightness.
- 1 cup Heavy cream, cold Whipped to soft peaks.
Cake Layers
- 1 pkg Prepared cake layers (angel food or vanilla sponge) Store bought works.
- 1 cup Graham cracker crumbs or wafer crumbs For a bottom crust (optional).
Strawberry Layer
- 2 cups Fresh strawberries, hulled and sliced Pat dry to prevent excess moisture.
Optional Ingredients
- 1 tsp Unflavored gelatin Use if you want firmer slices.
Instructions
Preparation
- Soften cream cheese at room temperature for about 30 to 45 minutes.
- Whip the heavy cream in a cold bowl until soft peaks form.
- In a large bowl, blend the softened cream cheese and powdered sugar, then add vanilla extract and lemon zest.
- Gently fold in the whipped cream until fully combined.
Layering
- In a springform or square pan, layer graham cracker crumbs as the base, if using.
- Place the prepared cake layer on top of the crumbs.
- Spread a layer of the cheesecake filling over the cake layer.
- Add a layer of sliced strawberries. Repeat the layers until all ingredients are used, finishing with cheesecake filling on top.
Chilling
- Cover the pan and refrigerate for at least 4 hours, preferably overnight.
- If using, bloom gelatin in warm cream and fold it into the filling before chilling for firmer slices.
Serving
- Once chilled, carefully unmold the cheesecake and slice into pieces.
- Garnish with additional fresh strawberries before serving.
Notes
For best results, allow the cake to chill overnight. Store leftovers covered in the refrigerator for up to 3 days.