Strawberry Cheesecake Crumble
Strawberries and cream cheese with a graham cracker crust and a delicious crumble topping.
Ingredients
- 3 sleeves graham crackers
- 2 sticks butter, melted
- 1/2 cup butter, cold (divided)
- 2 (21 oz) cans strawberry pie filling
- 8 oz whipped cream cheese
- 3 oz strawberry Jell-O gelatin
- 1 cup flour (divided)
- 1/2 cup sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, add the strawberry Jell-O (not prepared, straight from the package) and 1/2 cup of flour. Add 1/4 cup sliced cold butter. Use a pastry cutter (or fork) to cut the butter into the mixture until crumbly.
- Add parchment paper to a baking sheet and pour strawberry crumble on top.
- In another mixing bowl, add 1/2 cup flour, 1/2 cup sugar, 1/4 cup sliced cold butter, and 1 tsp vanilla. Use a pastry cutter to cut the butter into the mixture until crumbly. Add vanilla crumble on top of strawberry crumble on baking sheet.
- Gently mix together the two crumbles with your hands.
- Bake for 7 minutes. Remove and set aside.
- Add graham crackers to a food processor and blend until crumbly. Pour crumbled graham crackers into a mixing bowl. Add melted butter.
- Stir together until well combined. Press the graham cracker mixture into a greased 9x13 pan. Bake the graham cracker crust at 350 for 10 minutes.
- Remove and add strawberry pie filling on top of graham cracker crust.
- Top strawberry pie filling with dollops of whipped cream cheese.
- Return to the oven for 10 minutes.
- Spread melted cream cheese across the strawberry pie filling.
- Crumble the crumble you made earlier on top of strawberry cheesecake mixture.
- Enjoy!
Notes
See my "Tips & Advice" section for helpful information!
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