Description
Strawberry Cheesecake Sundae turns your ordinary dessert into a creamy, dreamy treat that’ll make your taste buds dance with pure delight. Layers of graham cracker crumbs, tangy cheesecake filling, and fresh strawberries create a simple yet irresistible summer dessert perfect for sharing.
Ingredients
Scale
Main Components:
- 1 pint vanilla ice cream
- 1 pound fresh strawberries
- 8 ounces cream cheese
Cheesecake Mixture:
- ½ cup granulated sugar
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
Graham Cracker Base and Strawberry Sauce:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- Pinch of salt
- Pinch of salt
- Whipped cream
Instructions
- Crush 12 full graham crackers into fine crumbs using a food processor or rolling pin until they reach a sandy texture.
- Mix 1½ cups graham cracker crumbs with ¼ cup sugar, ¼ teaspoon cinnamon, and a pinch of salt in a medium bowl.
- Pour 6 tablespoons melted butter over dry ingredients and thoroughly combine until mixture resembles damp sand.
- Spread cracker mixture evenly on a baking sheet and bake at 350°F for 8-10 minutes until golden brown.
- Remove crumble from oven and let cool completely, then break into smaller pieces with a fork.
- Beat 8 ounces softened cream cheese in a large bowl until completely smooth.
- Gradually add ½ cup sugar to cream cheese, mixing until fully incorporated and creamy.
- Blend in ½ teaspoon vanilla extract and ¼ cup heavy cream until mixture becomes light and fluffy.
- Refrigerate cheesecake mixture for 30 minutes to chill and set.
- Slice 1 pound fresh strawberries and place in a medium saucepan.
- Add ¼ cup sugar, 1 tablespoon lemon juice, and a pinch of salt to strawberries.
- Simmer strawberry mixture over medium heat for 10-15 minutes, stirring frequently until sauce thickens.
- Mash some strawberries with a fork for a smoother consistency if desired.
- Allow strawberry sauce to cool completely at room temperature.
- Select a tall glass or sundae dish for layering.
- Create first layer with 2 tablespoons graham cracker crumble at bottom of dish.
- Add 1-2 scoops vanilla ice cream directly on crumble layer.
- Spoon a generous dollop of chilled cheesecake filling over ice cream.
- Drizzle 2-3 tablespoons warm strawberry sauce across cheesecake layer.
- Repeat layering process as desired, ending with fresh strawberry slices on top.
- Optional: Add a small swirl of whipped cream for extra decoration.
- Serve sundae immediately to maintain optimal temperature and texture.
Notes
- Chill the cheesecake filling thoroughly to ensure a thick, creamy texture that holds its shape when layered.
- Use room temperature cream cheese for smoother mixing and fewer lumps in the filling.
- Toast the graham cracker crumble a bit longer for extra crunch and deeper caramelized flavor if your oven runs cool.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to keep the delicious crumbly base.
- Prep Time: 20 minutes
- Cook Time: 18-25 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 394 kcal
- Sugar: 38 g
- Sodium: 137 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg