Easy Summer Strawberry Cheesecake

By srumbel

Easy Summer Strawberry Cheesecake- Beat the summer heat with this no bake and simple, light and tasty, summery strawberry dessert!
from sweetteaandsavinggraceblog.com

Ingredients

• CRUST
• 9 Graham crackers (@ 1 1/2 c), crushed
• 1/4 tsp salt
• 4 Tsp butter, melted
• STRAWBERRY CHEESECAKE
• 1 small package of strawberry flavored Jello (I used Jello Simply Good)
• 1 c water
• 1 (8 oz) brick of cream cheese, room temperature
• 1 (8 oz) Cool Whip, thawed
• 1 lb fresh strawberries, sliced
• 1 tsp lemon juice
• 1 - 1 1/2 Tsp strawberry preserves

Preparation

Step 1

CRUST

Place the graham crackers in a food processor and process them until they are relatively fine and have a uniform crumb. (You can also place the graham crackers in a sturdier Zip Loc bag and crush them by hand using a rolling pin.)
Add the salt and melted butter and process until combined.
Press an even layer of graham cracker crumbs into the bottom of a 9" springform pan.
Set the graham cracker crust in the freezer and prepare the cheesecake filling.

STRAWBERRY CHEESECAKE

In a small microwave safe bowl pour the Jello into it and combine it with 1 cup of water. Microwave for 45 seconds. Stir the mixture making sure that the Jello is completely dissolved. If it isn't then microwave for an additional 30 seconds and stir it around. Allow the Jello too cool slightly.
In another bowl beat the cream cheese using a hand mixer until smooth.
With the mixer on low, pour the strawberry Jello into the cream cheese, slowly increase the mixer speed and beat until well combined.
Fold in the Cool Whip and pour the cheesecake filling over the graham cracker crust.
Chill overnight or if you're short on time set it in the freezer for about an hour then move it to the refrigerator.
When you are ready to serve, mix the fresh sliced strawberries with the lemon juice and preserves and spread them over the top of the cheesecake.
Keep refrigerated until ready to serve.

Serves: 1- 9" cheesecake