Strawberry Cheesecake Bowl

Prep Time: 15 minutes
Chill Time: 30 minutes (optional)
Total Time: 15–45 minutes
Servings: 4

Ingredients

2 cups fresh strawberries, sliced
2 tablespoons granulated sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for a thicker topping)

In a medium bowl, beat the softened cream cheese until smooth and creamy.
Add the Greek yogurt (or whipped topping), powdered sugar, vanilla extract, and lemon juice. Beat until light, fluffy, and completely smooth.
In a separate bowl, combine the graham cracker crumbs with melted butter until evenly coated.
In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat for 4–5 minutes until the berries soften and release their juices.
If you prefer a thicker topping, stir in the cornstarch slurry and cook for another 1–2 minutes until glossy. Let the strawberry topping cool slightly.
Divide the graham cracker crumb mixture evenly among four serving bowls or square dessert containers.
Spoon the cheesecake filling over the crumb layer and spread evenly.
Top generously with the cooled strawberry mixture.
Chill for 30 minutes if desired, or enjoy immediately.

Use full-fat cream cheese for the richest texture.
Fresh strawberries provide the best flavor, but frozen strawberries can also be used.
For extra crunch, sprinkle additional graham cracker crumbs on top just before serving.
Garnish with fresh mint leaves or whole strawberries for a beautiful presentation.

Can I make this ahead of time?
Yes! Store covered in the refrigerator for up to 2 days.

Can I use different fruit?
Absolutely. Blueberries, raspberries, peaches, or mixed berries all work wonderfully.

Can I make it lighter?
Yes. Use light cream cheese and plain Greek yogurt instead of whipped topping.