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Strawberry Cheesecake Squares
with Gingersnap Crust



  • 2 cups gingersnap crumbs (about 36 gingersnap cookies)
  • 1/3 cup (5 1/3 tablespoons) butter, melted


  • 4 cups stemmed strawberries, about 1 1/4 pounds
  • 14 ounces cream cheese, softened (see note)
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed (see note)
  • 1 (1/4 ounce) envelope unflavored gelatine
  • 1/3 cup cold water

Optional Garnish

  • Additional frozen whipped topping, thawed
  • Whole strawberries
  • Sugar


  1. Crust: In medium bowl, combine gingersnap crumbs and butter, mixing until blended.
  2. Press onto bottom of 13 x 9-inch baking pan; cover and refrigerate.
  3. Filling: In blender or food processor container, process strawberries into a smooth sauce; set aside.
  4. In mixer bowl, beat together cream cheese, sugar and vanilla until blended.
  5. Stir in whipped topping.
  6. In small saucepan, sprinkle gelatin over water; let stand 1 minute.
  7. Heat over low heat until gelatin is completely dissolved, stirring occasionally.
  8. Add 1 1/4 cups of the strawberry sauce, stirring to blend.
  9. Using a rubber spatula, fold strawberry-gelatin mixture into cream cheese mixture.
  10. Pour onto prepared crust.
  11. Cover and refrigerate until firm, about 4 hours or overnight.
  12. To serve, cut into 20 squares.
  13. Garnish tops with additional whipped topping and strawberries if desired.
  14. Serve with remaining strawberry sauce; sweeten sauce with sugar if necessary.

Makes 20 servings.

For a lower-fat version, substitute reduced-fat cream cheese and reduced-fat whipped topping for regular cream cheese and whipped topping. Proceed as recipe directs.

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