These creamy cheesecake squares, topped with tender sweet strawberries and crumbled biscuits, are summer in a pan! At 24 servings, this large-batch cheesecake dessert is the perfect sweet treat to bring to a summer potluck or backyard get-together.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
28 shortcake biscuits, divided
2/3 cup butter, divided
1-1/2 cups sugar, divided
4 pkgs. (250 g each) Philadelphia Brick Cream Cheese, softened
1 tsp. vanilla
6 cups sliced strawberries, divided
1/2 cup whipping cream
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How do I make it ?
Heat oven to 325°F.
Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Reserve 9 biscuits for later use.
Crush remaining biscuits into fine crumbs; place in medium bowl. Melt 6 Tbsp. butter. Add to biscuit crumbs along with 1/4 cup sugar; mix well. Press onto bottom of prepared pan.
Bake 10 min.
Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Arrange 4 cups strawberry slices over crust, overlapping edges as necessary to evenly cover crust. Cover with cream cheese batter.
Melt remaining butter. Coarsely crush reserved biscuits; mix with butter and remaining sugar. Sprinkle over batter.
Bake 50 to 55 min. or until centre is almost set. Cool 1 hour. Refrigerate 4 hours.
Meanwhile, beat whipping cream in small bowl with mixer on high speed until stiff peaks form. Refrigerate until ready to use.
Use parchment handles to remove cheesecake from pan before cutting into squares. Top with whipped cream and remaining strawberries.
Kraft Kitchen Tips!
Practice mindful eating by savouring the flavour of these creamy cheesecake squares while sticking to the recommended serving size.
How to Easily Cut Creamy Desserts
When cutting creamy-textured desserts, such as cheesecake, carefully wipe off blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.
Calories From Fat
% Daily Value
Fat 24 g
Saturated fat 15 g
Cholesterol 115 mg
Sodium 330 mg
Carbohydrate 28 g
Fibre 1 g
Sugars 20 g
Protein 5 g
24 servings, 1 square (128 g ) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.