Recipe makes (4) individual small springform pans or (1) – 9″ springform pan.


  • For the Crust:
  • 1 2/3 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 3 tablespoons granulated sugar
  • For the Filling:
  • 1 8-ounce package of cream cheese
  • 1/4 cup granulated sugar
  • 1/2 cup powdered sugar
  • 2 teaspoons Vanilla Extract
  • 1 small cool whip or 2 cups Whipped Cream
  • 2 cups of Bavarian Cream or Prepared Instant Vanilla Pudding
  • For the Strawberry Glaze:
  • One Package of junket Danish Dessert + 1 1/2 cups of Cold Water.
  • note: I used Danish Junket found in the Jello aisle
  • For Homemade Strawberry glaze instead of Danish Junket
  • 12-ounce package of frozen or fresh strawberries
  • 1/4 cup cup water
  • 1/2 cup granulated sugar
  • 3 tablespoons Instant Clearjel or cornstarch *read notes below


  1. For the Crust:
  2. n a medium size bowl, mix the melted butter, graham cracker crumbs and sugar together.
  3. Lightly spray bottoms of four 4 inch sprinform pans or one 9″ springform pans with vegetable pan spray.
  4. Press the mixture across the bottom of the pans and 3/4 up sides of prepared pans. Bake for 6-8 minutes at 325 degrees.
  5. Set pans aside to cool completely before filling with cream mixture.
  6. For the Cream Cheese Filling:
  7. (If using Whipped Cream make sure it’s whipped firmly)
  8. Using a Stand Mixer or an electric Hand Mixer, beat the Cream Cheese until fluffy.
  9. Add both sugars and the vanilla and beat again until very light and fluffy.
  10. Add the Cool whip or the Whipped Cream and mix just until combined.
  11. Divide Cream Cheese mixture evenly between small springform pans. Place mixture on top of cooled Graham Cracker Crust.
  12. Bavarian Cream or Prepared Instant Vanilla Pudding
  13. *I purchased Bavarian Cream from the Prepared Pantry (it’s very good!)
  14. Divide Bavarian Cream or Prepared Instant Vanilla Pudding evenly among small pans. Layer Bavarian Cream or Pudding on top of Cream Cheese Mixture.
  15. If you are using one 9 inch springform pan, place all of the mixture on top of the cooled crust.
  16. Refrigerate Cheesecakes while you prepare the Strawberry glaze.
  17. Junket Glaze:
  18. In a med sized saucepan, whisk together the Danish Dessert and the cold water until well blended.
  19. Place saucepan over medium heat, stirring constantly until mixture comes to a full boil. Continue stirring for one minute while mixture boils. Remove from heat. Set aside to cool.
  20. Once the glaze is cool, slice strawberries into the glaze and mix well. (I used about 1 1/2 cups of sliced strawberries) You can add other fruit if desired.
  21. Divide the cooled glaze evenly among the small pans or place all of the glaze on top of the cream mixture.
  22. Refrigerate Cheesecakes for 3 to 5 hours or until very set.
  23. Once the Cheesecakes have set, remove the outer rings and bottom plate and place on serving dishes.
  24. Top with Whipped Cream if desired. I used a pastry bag and a closed star tip.
  25. For Homemade Strawberry glaze:
  26. Note: You may substitute cornstarch for the Instant Clearjel.
  27. If you do so, you will need to cook the sauce to thicken it. Cornstarch requires cooking to thicken; Instant Clearjel thickens without cooking.
  28. Defrost and mash the strawberries.
  29. Add the water.
  30. Mix the sugar and the Instant Clearjel together in a cup. Add the sugar mixture to the strawberries and stir until the sauce thickens.