Strawberry Cheesecake with Granola Crust

Strawberry Cheesecake with Granola Crust
Recipe type: Dessert
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.
  • 2 Cups Gluten-Free Prairie Montana Mornings Granola
  • ¾ stick (6 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 1½ 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. In a medium mixing bowl, beat together softened cream cheese and ½ cup sugar until smooth and fluffy, move to large bowl.
  4. Whip heavy whipping cream in mixer until soft peaks form.
  5. Fold whipped cream into cream cheese mixture and spread mixture evenly onto cooled crust. set aside.
  6. 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


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