Strawberry Double Cheesecake – Creamy & Dreamy!

This Strawberry Double Cheesecake features a buttery graham cracker crust, a rich vanilla cheesecake layer, and a luscious strawberry swirl topping. Perfect for special occasions, this no-bake version is easy to make yet looks stunningly professional.

Ingredients (Serves 10-12):

For the Crust:

• 2 cups (200g) graham cracker crumbs
• ½ cup (115g) unsalted butter, melted
• 2 tbsp granulated sugar

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup (240ml) heavy cream, cold
• ¾ cup (150g) granulated sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 packet (7g) unflavored gelatin + 3 tbsp water (optional, for stability)

For the Strawberry Swirl:

• 1½ cups (225g) fresh strawberries, hulled
• 2 tbsp granulated sugar
• 1 tsp lemon juice

For Garnish (Optional):

• Fresh strawberries
• Whipped cream
• Mint leaves

Instructions:

1️⃣ Prepare the Crust:

1. Mix graham cracker crumbs, melted butter, and sugar. Press firmly into a 9-inch springform pan.
2. Chill in the fridge for 30 minutes.

2️⃣ Make the Cheesecake Filling:

1. Beat cream cheese and sugar until smooth.
2. Add vanilla and lemon juice.
3. In a separate bowl, whip heavy cream to stiff peaks. Fold into the cream cheese mixture.
4. (Optional) Bloom gelatin in water, melt, and mix into the filling for extra firmness.
5. Pour over the crust and smooth the top.

3️⃣ Prepare the Strawberry Swirl:

1. Blend strawberries, sugar, and lemon juice until smooth. Strain if desired.
2. Drop spoonfuls onto the cheesecake and swirl gently with a knife.

4️⃣ Chill & Serve:

1. Refrigerate for at least 6 hours (preferably overnight).
2. Garnish with fresh strawberries and whipped cream before serving.

Pro Tip: For clean slices, dip your knife in hot water before cutting!