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Strawberry Cheesecake




  • 1 container Velvet Strawberry Cheesecake ice cream
  • 2 cups graham cracker crumbs
  • 1/3 cup + 2 tablespoons sugar
  • 4 tablespoons butter, melted
  • Strawberry pie sauce (special ingredients)
  • Whipped cream

Pie Sauce

  • 1 pound fresh strawberries
  • ¼ cup water
  • ¼ cup sugar
  • 1 tablespoon corn starch
  • 1 lemon (zest and juice)


  1. Wash and remove the hull from strawberries and quarter them.
  2. In a sauce pan over medium heat, whisk together water, sugar and corn starch.
  3. Add in the strawberries, lemon zest and juice.
  4. Bring mixture to a simmer and reduce until strawberry sauce is thick, and the strawberries break down. About 5 minutes. Leave chunky pieces for a thicker texture. *Strawberry pie sauce will last in the refrigerator for 4-5 days and can be canned for use as jam.
  5. Preheat oven to 350 degrees.
  6. Remove ice cream from freezer to soften.
  7. In a medium bowl, mix together the graham cracker crumbs, sugar and melted butter. Press the mixture into a pie pan. Bake for 10 minutes to set crust. Cool completely.
  8. Fill graham cracker crust with softened Velvet Strawberry Cheesecake ice cream and place in freezer for at least an hour.
  9. When serving, top with strawberry pie sauce and whipped cream.