One of my favorite desserts is strawberry cheesecake with a graham cracker crust. It’s so simple, and so satisfyingly good. When the weather turns warm, and I want to increase my time spent outdoors, I look for easy dishes that don’t compromise on flavor or presentation. This dessert fits the bill. I can make it in about 20 minutes, layer it up, and glide into a garden with it and a book to relax over. And I can pretend, if only for a moment, that I don’t have a million things waiting for me to do in the house.
This is my first time to participate in the Improv Cooking Challenge hosted by Kristen at The Frugal Antics of a Harried Homemaker. It’s a monthly party where everyone takes the same two assigned ingredients and lets their imaginations run wild. It doesn’t matter what other ingredients we use, whether we make something savory or sweet. Unlike some challenges like this, like blog hops I regularly play with, it’s a one-day challenge, instead of all month long.
Strawberry Cream Cheesecake Tians
Ingredients
Graham Cracker Crust
- 1 cup honey graham cracker crumbs (I crumbled honey graham crackers with a rolling pin.)
- 4 tablespoons melted unsalted butter
- 2 tablespoons sugar
- lemon zest from ½ lemon
- pinch salt
Cream Cheese Filling
- 6 ounces cream cheese, room temperature
- 2 ounces ricotta cheese
- 3 tablespoons sugar
- 1 tablespoon cream
- 1 teaspoon vanilla extract
- 8 medium fresh strawberries
Whipped Cream Topping
- ¼ cup heavy whipping cream
- 1 teaspoon sugar
Instructions
Mix together all of the ingredients for the Graham Cracker Crust in a small bowl, and set aside.
Mix together all of the ingredients for the Cream Cheese Filling in a small bowl, except for the strawberries, spoon the filling into a small baggie or piping bag and set aside. Scrape the filling to the bottom of the baggie or pipe bag. Any hard straight edge will work, even a ruler.
Hull the strawberries, slice in half lengthwise, and slice each half lengthwise into thin slices. Set aside.
Whip the whipping cream in a small bowl using a hand mixer until the cream starts to considerably thicken. Add the sugar and continue whipping until firm enough to pipe. Place in a piping bag fitted with a piping nozzle.
Now you’re ready to assemble. I used small parfait glasses 3″ in diameter and 4″ tall including the stems. Place 1 very packed tablespoon of graham cracker mix in the base of the glass and pack it down with something flat. I used the bottom of a rose vase. Snip one of the corners of the baggie containing the cream cheese filling, and pipe 2 tablespoons of filling on top of the graham cracker mixture by pushing the filling through the cut opening at the corner. By careful not to make a large cut when you snip off the corner. A small cut works very well. Arrange the strawberry slices on top by fanning them in a circle, and pipe a dab of whipping cream on top.
Enjoy!
Those look super good. I love desserts served in fancy glasses like this.
Thanks so much Kristen! And thanks for including me in this month’s fun. I’m looking forward to looking at all the entries!
Beautiful, I also am a big fan of cheesecake, strawberry cheesecake is on the top of the list. Really love the simplicity here, all the flavor without the fuss!
Exactly! Who needs a ton of fuss on a gorgeous day when friends are in the house and at the table? But I still want a great dish, you know? Thanks so much!
Oh this looks and sounds so yummy!!
Thanks so much Pat!! No guilt at all when they’re this small
Susan, where on earth do you get the energy for all this? Fabulous recipe/post. OK, can I get into the ImprovCookingChallenge too?
Oops, my reply to you is below. I guess I didn’t hit reply…
Absolutely, Liz! Just go to Kristen’s site using the link in my post. At the very top of her site home page is a link for Improv. Click there and somewhere there is a link where you can send her a message and ask to be added for next month. It’s just for one day of the month, so too late for this one. On the energy, I just think I’m crazy. In the middle of getting our house ready to sell, I just accepted a small catering job. Aaahhh! It will be fun, it always is, but yikes I think I’m just nuts sometimes….:-)
That looks amazing and lovely! I hadn’t heard of the improv challenge before but ti sounds like such a good idea I have to check it out!
Thanks so much Juls, and definitely check it out! It’s not too demanding , and very fun to get creative over a couple of ingredients.
Just love this! Your photos are great too
I have so many gorgeous papers in my “stock” that I use to top my jars–you have inspired me! I want to try your recipe, I have such a soft spot for cheesecake.
Thanks so much Wendy. Every time I see your fabulous photo by your name, I just smile. I would love to see what you do with your ideas!
This sounds delightful and refreshing. Love the photos.
Thanks so much Suzi. I have a LONG ways to go on photographs before I can hope to catch up with you
mmmmmmmmm — yummy! I love portable desserts, as we have been eating on the back patio for a month now. Just can’t go wrong with a good cheesecake – no matter how it’s served!
Thanks Melody! Springtime weather just requires eating outside. It’s just the best thing after being inside with rain or snow falling all winter (although i must admit this winter was a pretty mild one for us).
Well — we’re in the Phoenix area, so eating outside is coming to an end.
(except for maybe a sunrise breakfast…)
So elegant, and delicious looking! I love the fanned strawberries.
Thanks Teri! The strawberries were so easy to fan since the cheesecake filling holds them nicely in place
Thanks for stopping by!
This looks so wonderful and makes me want to dive right in! Great post
Thanks Kate!!
These photos are stunning! Not to mention the recipe sounds pretty darn yummy too. Great to see you on board with Improv Challenge
Hi Deanna! Yes, I saw it on your and Jess’s blogs at some point recently and thought what fun it would be to join in! Thanks for the welcome mat!!
Very elegant indeed!
Thanks so much Norma! And so, so easy!! I hope you give them a try. Have a great weekend
Wow what a beautiful dessert!! I wish I could have one now
I love that you used ricotta cheese and cream cheese. Bookmarking to try 
Thanks so much! I hope you give it a try. I really like using ricotta cheese for so many things like this. You still get the cream cheese flavor, but not all of the heaviness
That sounds like a fun challenge! These look perfect for entertaining.
Definitely perfect for entertaining! Each one makes about 4 little bites, which is all I need sometimes. And yes it was a fun challenge. Next month is cherries and almonds. I’ll have to sit it out with my nut allergies, but I’m looking forward to seeing what everyone does anyway!
This is so lovely! What a beautiful re-make of the strawberry cheesecake
Thanks Ann! I can’t wait to make your pasta dinner tonight with the asparagus white bean pesto!
Just gorgeous, Susan! What a delightful spring and summer dessert. I love ricotta in cheesecakes, too.
Thanks Hannah!! Hope you’re having a relaxing and fun Memorial Day weekend!