Ingredients
8 oz room temperature cream cheese
3/4 cup sugar
1 tsp alcohol-free vanilla extract
1 1/4 cups evaporated milk
1 box strawberry cake mix
1/4 cup softened butter
2 cups strawberry preserve
Instructions
Preheat oven to 325°F (160°C)
Grease a 9-inch springform pan with butter
Place cream cheese, sugar, and vanilla in a large bowl
Mix until smooth using an electric mixer
Pour evaporated milk into the cream cheese mixture
Whisk until fully combined and smooth
Stir in 3/4 of the strawberry preserves
Pour cheesecake mixture into the prepared pan
Sprinkle strawberry cake mix over the filling
Press the remaining preserves into the top layer
Bake for 35 minutes until golden brown
Cool for 10 minutes, then refrigerate
Chill for at least 4 hours or overnight
Release the springform sides and slice to serve
Notes
For a halal/non-dairy option: substitute softened butter with melted coconut oil and cream cheese with vegan alternative.
Use no-sugar-added strawberry preserve for a lighter sweetness.
For lower glycemic index, replace sugar with coconut sugar.
Storage: Keep refrigerated for up to 3 days or freeze for 2 months.
- Prep Time: 15
- Cook Time: 35
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg