Ingredients
Equipment
Method
Make the cheesecake base
- Beat the cream cheese until completely smooth and fluffy, using a stand mixer on medium speed until no lumps remain.
- Whisk in the sweetened condensed milk, lemon juice, vanilla extract, and salt until no lumps remain, scraping the sides as needed.
Whip and combine
- Whip the heavy cream until stiff peaks form, then stop and confirm the peaks stand straight when the whisk is lifted.
- Fold the cream cheese mixture into the whipped cream gently until just combined, keeping the mixture airy without overmixing.
Layer and freeze
- Layer half the mixture into a 9x5 loaf pan, then add a layer of graham cracker crumbles and dollops of strawberry jam.
- Repeat with the remaining cheesecake mixture, finishing with graham cracker crumbles and strawberry jam dollops for swirls between layers.
- Freeze at 0°F for at least 6 hours or overnight until firm enough to scoop.
Notes
Pro tip: Soften the cream cheese fully before beating so the base turns silky with no lumps. Freeze covered in the loaf pan or transfer to an airtight container for up to 2 weeks; no freezing beyond that for best texture. For a lighter option, use reduced-fat cream cheese and light sweetened condensed milk for a similar flavor with less richness.