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Strawberry Bottom Cheesecake (2 Extra Servings)

When 8 servings aren't enough, make this 10-serving version of the all-time-favorite pie. The fresh, juicy strawberry layer topped with fluffy, no-bake cheesecake is a classic flavor combination.

Print | Nutrition Facts

Prep Time: 20 minutes

Total Time: 4 hours 20 minutes

Servings: 10


  • 1 package (8 oz.) cream cheese, softened*
  • 1/2 cup sugar
  • 1 cup sour cream
  • 2 cups frozen non-dairy whipped topping, thawed
  • 1 1/4 cups strawberry glaze, divided**
  • 1 Keebler® Ready Crust® Graham 2 Extra Servings Pie Crust
  • 3 cups sliced fresh strawberries


1. In large mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Add sour cream. Beat until combined. Fold in whipped topping.

2. Spread 1/2 cup of glaze in crust. In medium bowl gently stir together strawberries and remaining glaze. Spoon into crust. Spread cream cheese mixture over berries.

3. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

**NOTE: To make the Strawberry Glaze, use the following recipe:
3 tablespoons sugar
3 tablespoons cornstarch
1 1/4 cups water
4 teaspoons strawberry flavored gelatin

1. In small saucepan stir together sugar and cornstarch. Stir in water. Cook and stir over medium heat until boiling. Stir in gelatin until dissolved. Use immediately in recipe.

Strawberry Bottom Cheesecake (2 Extra Servings)
Nutrition facts