Summertime is finally here and it brings us back to our childhood days of summers at the lake, swimming, boating and biking to the resort to get our favorite ice cream treat. Sometimes it was a drumstick, other times a push-up, but there was one ice cream bar that tops them all and still remains our favorite till this day. Good Humors Strawberry Shortcake ice cream bar.
We’ve wanted to make the Strawberry Shortcake ice cream bar into a dessert for a while. Our go to would normally be a cake but we decided to change things up and create a cheesecake this time. To mimic the ice cream bar we made two cheesecakes, a standard cheesecake flavor layered over a strawberry cheesecake. We decided to do a no bake cheesecake as this would make it easier to layer.
You can’t make a Strawberry Shortcake dessert without the shortcake crumble. We created the crumble using vanilla pudding mix and strawberry Jello. We were so happy with how the crumble turned out, it tasted exactly like the crumble on the ice cream bar. It was so good, we could not stop eating it. It definitely made the dessert.
We were so excited with how the whole cheesecake turned out. It seriously tasted just like the ice cream bar. If you make this recipe we would love to know. Comment below and don’t forget to give us a follow on Instagram.
Graham Cracker Crust
Ingredients
- 2 cups graham cracker crumbs about 12–14 full sheet graham crackers
- 1/3 cup packed brown sugar
- 1/2 cup unsalted butter melted
Instructions
- In a bowl, combine the graham cracker crumbs, brown sugar and butter.
- Pour the mixture into a 9-inch or 10-inch springform pan and tightly pack down. We like to level ours out with the bottom of a glass.
- Freeze for 10-20 minutes as you prepare the filling.
No Bake Strawberry Cheesecake
Ingredients
- 1/2 cup boiling water
- 1 package strawberry Jello powder 85 grams
- 16 ounces cream cheese softened to room temperature
- 2/3 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
Instructions
- Whisk together the boiling water and strawberry Jello until fully dissolved. Let cool to room temperature (but do not refrigerate or allow to set).
- In a stand mixer fitted with the whisk attachment, add the softened cream cheese and powdered sugar, start with the mixer on low and increase to high speed for 2 minutes or until fluffy and smooth.
- Add the vanilla extract and lemon juice and mix until incorporated.
- Add the room temperature Jello mixture and mix at low speed until combined.
- With the mixer on low add the whipping cream. Once mixed in increasing to high as the mixture comes together. Beat at high speed for 1 minute or until fluffy and slightly thickened (it will still be quite runny but it will set in the fridge).
- Pour into the pan over the prepared crust and tap the pan on the counter a few times to release air bubbles.
- Cover and refrigerate while you make the standard cheesecake.
No Bake Cheesecake
Ingredients
- 1 1/4 cups heavy whipping cream
- 3 8 ounce blocks full-fat cream cheese softened to room temperature
- 1/2 cup granulated sugar
- 2 Tablespoons confectioners’ sugar
- 1/4 cup sour cream at room temperature
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Using a stand mixer fitted with a whisk attachment, whip the cold heavy whipping cream into stiff peaks on medium-high speed, about 4-5 minutes. Remove from bowl and set aside.
- Using the stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the bowl with a rubber spatula as needed.
- Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Fold the whipped cream into the cheesecake filling until combined. Stir slowly as you don’t want to deflate all the air in the whipped cream.
- Remove the chilled strawberry cheesecake from the refrigerator and spread the filling evenly over the top. Use an offset spatula to smooth down the top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours.
Strawberry Shortcake Crumble
Ingredients
- 1 package strawberry jello mix. 3 oz.
- 1 package vanilla instant pudding mix. 3 oz.
- 1/2 cup unsalted butter room temperature
- 1 cup all-purpose flour
Instructions
- Pre-heat the oven to 350 degrees.
- In a small bowl combine the strawberry gelatin mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork (or your hands) mix the ingredients together until crumble forms.
- In another small bowl, combine the vanilla pudding mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork (or your hands) mix the ingredients together until crumble forms.
- Spread both the strawberry and vanilla crumble onto a lined cookie sheet with parchment paper or a silicone baking mat. Bake for 10 minutes, checking the crumble at 5 minutes, stirring so that the crumble doesn’t burn.
- Let the crumble cool completely and then sprinkle over the chilled cheesecake.
