Strawberry Cheesecake with Granola Crust

Strawberry Cheesecake with Granola Crust
Prep time
Cook time
Total time
A delightful way to feel Summer Baking Love all the way to Fall. The crunchy buttery crust perfectly complements the cool and delicious filling.
Recipe type: Dessert
  • 2 Cups Gluten-Free Prairie Montana Mornings Granola
  • 1 stick (8 TB) Butter – Melted and cooled
  • 1 (8 oz) package cream cheese – softened
  • ½ cup pure cane sugar
  • 1 cup heavy whipping cream
  • 2 (3 ounce boxes) strawberry flavored Jello
  • 2 cups boiling water
  • 2 (10 ounce frozen strawberries) or ½ cups chopped fresh strawberries
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium bowl mix together Montana Mornings Granola, cooled butter. Press mixture firmly into bottom of a 9x13 inch baking pan. Bake in preheated oven for 10-15 minutes, until lightly browned. Cool completely.
  3. Fold whipped cream into cream cheese mixture and spread mixture evenly onto cooled crust. set aside.
  4. In a medium mixing bowl, beat together softened cream cheese and ½ cup sugar until smooth and fluffy, move to large bowl. Whip heavy whipping cream in mixer until soft peaks form.
  5. Place Jello in a medium heat-proof bowl and pour in boiling water. Stir gently until gelatin is completely dissolved. Add fresh or frozen strawberries and chill until mixture begins to thicken Chill until semi-firm but still pourable. (about 20 min) Pour gelatin mixture over cream cheese layer. Chill 2-3 hours before serving.

Thanks for stopping by today

Deb on combine


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: