Strawberry Cheesecake

classic cheesecake with diced strawberries, topped with a gingersnap pecan crumble

This classic combination of rich, creamy New York style cheesecake and sweet strawberries makes for a perfect trail dessert.

Packed with strawberries and served with a gingersnap pecan crumble, a day on trail doesn't end any better than this!

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$9.99
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UPC:
811355030365

About Our STRAWBERRY CHEESECAKE

  • 1 Serving Backpacking Breakfast
     
  • Dietary Considerations:  vegetarian
    • freeze-dried ingredients
    • 620 calories
    • 14 g protein
       
  • Meal Net Weight:  5.0 oz | 142 g    
     
  • Meal Includes:  cheesecake mix,  gingersnap crust
     
  • Required:  cool water
     
  • Recommended:  long handled spoon

Remove

gingersnap crumble packet and natural desiccants (2 total) from main meal pouch and crumble packet.

Add

3/8 cup (3 oz / 89 ml) of cool water to the main pouch and whisk to blend. Watch those corners!

Press

air from pouch; seal and set aside.

Steep

for 10 minutes.

 

Top

with gingersnap pecan crumble.

ENJOY!

your Strawberry Cheesecake!

Ingredients & Nutrition

 

 

Ingredients:

Cheesecake Base (sugar, cream cheese powder [nonfat milk, lactic acid, dairy cultures, sodium hexametaphosphate], coconut oil, hydrogenated palm kernel oil, corn syrup solids, modified food starch [tapioca], nonfat dry milk, cheese powder [whey, reduced lactose whey, maltodextrin, cheddar and blue cheese (cultured milk, salt and enzymes), canola oil, salt, disodium phosphate, citric acid, lactic acid], sodium phosphate, calcium sulfate, lactic acid, salt, lactose, lactic acid esters of mono and diglycerides, sodium caseinate [milk derived], mono and diglycerides, dipotassium phosphate, citric acid, cellulose gum, artificial flavor, yellow 5, yellow 6), Whole Milk, Gingersnaps (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid], sugar, palm oil and/or interesterified soybean oil, molasses, ginger, caramel color, salt, ammonium bicarbonate, cinnamon, baking soda, dextrose, monocalcium phosphate, high fructose corn syrup, cloves, cocoa processed with alkali, corn starch, malted barley, soy lecithin, natural and artificial flavors), Strawberries, Greek Yogurt (nonfat milk solids, culture, lactic acid, natural flavor), Pecans, Organic Maple Syrup, Red Pepper Spice (salt, spices, garlic, silicon dioxide)

Special Notes:

CONTAINS: Milk, Pecans, Soy, Wheat

PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS

Press Articles

Even a hard-to-please sweets fan says these 10-minute treats have a “texture better than any instant cheesecake I’ve ever made at home.” Lemon, pumpkin, and strawberry flavors all come with a salty-sweet gingersnap crust that you can layer into a dish for the best presentation—or sprinkle on top if you’re eating from the bag.


— Backpacker Magazine Fall/Winter Gear Guide, October 2011

As a general rule, I don’t believe in dessert... my backpacking nightcaps had traditionally been limited to picking the M&Ms out of my GORP. All that changed with the Packit Gourmet Cheesecakes. Packit describes the prep as “Super EZ,” and that’s exactly right. All you need to add is a cup of cold water, ten minutes, and - voila - instant deliciousness. When sampling the flavors at Torrey Pines State Reserve, we were consistently confounded by the comparable consistency and flavor to cheesecake made at home.


— Backpacker Magazine, April 2010

Reviews (1)

  • 5

    5.0 Fork Rating

    by

    I made this at home because I broke my foot and can't hike or drive right now. I was jonesing for something sweet the night before last and so I whipped up a batch of the strawberry cheesecake. Then I fell asleep. Thankfully I had put it in the fridge to get it extra cold. It wasn't until the next afternoon that I remembered it was there and when I opened it up, holy crap, absolutely delicious. It was extremely firm, much firmer than I had anticipated which was great. The ginger snap topping was perfect and much better than a regular cookie crust would have been. I'm definitely partial to those cookies. I don't have anything negative to say about this. Even though I haven't eaten the other desserts that I've purchased from you, based on this one I went and purchased more of all of them just now. Whether you are backpacking, camping, or just want to make this at home, it's worth it. The whole packet was too much for me to eat at one time so I separated it into two portions and I'm now eating the last one. Because it is sweet and rich it's definitely shareable. I think when people talk about the texture of these desserts they're not letting them set up enough and possibly the refrigeration that I used might have helped. Maybe adding a tad less water might have helped them as well. You can always add more water but you can't take it away is my motto when it comes to making these backpacking meals. I've been spreading the news about this company and their delicious products. My only wish was that they would have the option for a longer shelf life on some of them like Mountain House does because I know a lot of people who are prepping who would love to purchase this but have kept themselves from doing so because of the shelf life. As far as taste is concerned though I think this is at the top with just a couple of other companies being up there with them. Good job guys.

Cooking Method

just add water

Water Required

3 ounces

Temperature

cool water

Cook time

10 minutes

Serving

8 Ounces

  • About
  • About Our STRAWBERRY CHEESECAKE

    • 1 Serving Backpacking Breakfast
       
    • Dietary Considerations:  vegetarian
      • freeze-dried ingredients
      • 620 calories
      • 14 g protein
         
    • Meal Net Weight:  5.0 oz | 142 g    
       
    • Meal Includes:  cheesecake mix,  gingersnap crust
       
    • Required:  cool water
       
    • Recommended:  long handled spoon

    Remove

    gingersnap crumble packet and natural desiccants (2 total) from main meal pouch and crumble packet.

    Add

    3/8 cup (3 oz / 89 ml) of cool water to the main pouch and whisk to blend. Watch those corners!

    Press

    air from pouch; seal and set aside.

    Steep

    for 10 minutes.

     

    Top

    with gingersnap pecan crumble.

    ENJOY!

    your Strawberry Cheesecake!

    Ingredients & Nutrition

     

     

    Ingredients:

    Cheesecake Base (sugar, cream cheese powder [nonfat milk, lactic acid, dairy cultures, sodium hexametaphosphate], coconut oil, hydrogenated palm kernel oil, corn syrup solids, modified food starch [tapioca], nonfat dry milk, cheese powder [whey, reduced lactose whey, maltodextrin, cheddar and blue cheese (cultured milk, salt and enzymes), canola oil, salt, disodium phosphate, citric acid, lactic acid], sodium phosphate, calcium sulfate, lactic acid, salt, lactose, lactic acid esters of mono and diglycerides, sodium caseinate [milk derived], mono and diglycerides, dipotassium phosphate, citric acid, cellulose gum, artificial flavor, yellow 5, yellow 6), Whole Milk, Gingersnaps (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid], sugar, palm oil and/or interesterified soybean oil, molasses, ginger, caramel color, salt, ammonium bicarbonate, cinnamon, baking soda, dextrose, monocalcium phosphate, high fructose corn syrup, cloves, cocoa processed with alkali, corn starch, malted barley, soy lecithin, natural and artificial flavors), Strawberries, Greek Yogurt (nonfat milk solids, culture, lactic acid, natural flavor), Pecans, Organic Maple Syrup, Red Pepper Spice (salt, spices, garlic, silicon dioxide)

    Special Notes:

    CONTAINS: Milk, Pecans, Soy, Wheat

    PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS

    Press Articles

    Even a hard-to-please sweets fan says these 10-minute treats have a “texture better than any instant cheesecake I’ve ever made at home.” Lemon, pumpkin, and strawberry flavors all come with a salty-sweet gingersnap crust that you can layer into a dish for the best presentation—or sprinkle on top if you’re eating from the bag.


    — Backpacker Magazine Fall/Winter Gear Guide, October 2011

    As a general rule, I don’t believe in dessert... my backpacking nightcaps had traditionally been limited to picking the M&Ms out of my GORP. All that changed with the Packit Gourmet Cheesecakes. Packit describes the prep as “Super EZ,” and that’s exactly right. All you need to add is a cup of cold water, ten minutes, and - voila - instant deliciousness. When sampling the flavors at Torrey Pines State Reserve, we were consistently confounded by the comparable consistency and flavor to cheesecake made at home.


    — Backpacker Magazine, April 2010

    Reviews (1)

    • 5

      5.0 Fork Rating

      by

      I made this at home because I broke my foot and can't hike or drive right now. I was jonesing for something sweet the night before last and so I whipped up a batch of the strawberry cheesecake. Then I fell asleep. Thankfully I had put it in the fridge to get it extra cold. It wasn't until the next afternoon that I remembered it was there and when I opened it up, holy crap, absolutely delicious. It was extremely firm, much firmer than I had anticipated which was great. The ginger snap topping was perfect and much better than a regular cookie crust would have been. I'm definitely partial to those cookies. I don't have anything negative to say about this. Even though I haven't eaten the other desserts that I've purchased from you, based on this one I went and purchased more of all of them just now. Whether you are backpacking, camping, or just want to make this at home, it's worth it. The whole packet was too much for me to eat at one time so I separated it into two portions and I'm now eating the last one. Because it is sweet and rich it's definitely shareable. I think when people talk about the texture of these desserts they're not letting them set up enough and possibly the refrigeration that I used might have helped. Maybe adding a tad less water might have helped them as well. You can always add more water but you can't take it away is my motto when it comes to making these backpacking meals. I've been spreading the news about this company and their delicious products. My only wish was that they would have the option for a longer shelf life on some of them like Mountain House does because I know a lot of people who are prepping who would love to purchase this but have kept themselves from doing so because of the shelf life. As far as taste is concerned though I think this is at the top with just a couple of other companies being up there with them. Good job guys.

    Cooking Method

    just add water

    Water Required

    3 ounces

    Temperature

    cool water

    Cook time

    10 minutes

    Serving

    8 Ounces

  • Instructions
  • About Our STRAWBERRY CHEESECAKE

    • 1 Serving Backpacking Breakfast
       
    • Dietary Considerations:  vegetarian
      • freeze-dried ingredients
      • 620 calories
      • 14 g protein
         
    • Meal Net Weight:  5.0 oz | 142 g    
       
    • Meal Includes:  cheesecake mix,  gingersnap crust
       
    • Required:  cool water
       
    • Recommended:  long handled spoon

    Remove

    gingersnap crumble packet and natural desiccants (2 total) from main meal pouch and crumble packet.

    Add

    3/8 cup (3 oz / 89 ml) of cool water to the main pouch and whisk to blend. Watch those corners!

    Press

    air from pouch; seal and set aside.

    Steep

    for 10 minutes.

     

    Top

    with gingersnap pecan crumble.

    ENJOY!

    your Strawberry Cheesecake!

    Ingredients & Nutrition

     

     

    Ingredients:

    Cheesecake Base (sugar, cream cheese powder [nonfat milk, lactic acid, dairy cultures, sodium hexametaphosphate], coconut oil, hydrogenated palm kernel oil, corn syrup solids, modified food starch [tapioca], nonfat dry milk, cheese powder [whey, reduced lactose whey, maltodextrin, cheddar and blue cheese (cultured milk, salt and enzymes), canola oil, salt, disodium phosphate, citric acid, lactic acid], sodium phosphate, calcium sulfate, lactic acid, salt, lactose, lactic acid esters of mono and diglycerides, sodium caseinate [milk derived], mono and diglycerides, dipotassium phosphate, citric acid, cellulose gum, artificial flavor, yellow 5, yellow 6), Whole Milk, Gingersnaps (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid], sugar, palm oil and/or interesterified soybean oil, molasses, ginger, caramel color, salt, ammonium bicarbonate, cinnamon, baking soda, dextrose, monocalcium phosphate, high fructose corn syrup, cloves, cocoa processed with alkali, corn starch, malted barley, soy lecithin, natural and artificial flavors), Strawberries, Greek Yogurt (nonfat milk solids, culture, lactic acid, natural flavor), Pecans, Organic Maple Syrup, Red Pepper Spice (salt, spices, garlic, silicon dioxide)

    Special Notes:

    CONTAINS: Milk, Pecans, Soy, Wheat

    PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS

    Press Articles

    Even a hard-to-please sweets fan says these 10-minute treats have a “texture better than any instant cheesecake I’ve ever made at home.” Lemon, pumpkin, and strawberry flavors all come with a salty-sweet gingersnap crust that you can layer into a dish for the best presentation—or sprinkle on top if you’re eating from the bag.


    — Backpacker Magazine Fall/Winter Gear Guide, October 2011

    As a general rule, I don’t believe in dessert... my backpacking nightcaps had traditionally been limited to picking the M&Ms out of my GORP. All that changed with the Packit Gourmet Cheesecakes. Packit describes the prep as “Super EZ,” and that’s exactly right. All you need to add is a cup of cold water, ten minutes, and - voila - instant deliciousness. When sampling the flavors at Torrey Pines State Reserve, we were consistently confounded by the comparable consistency and flavor to cheesecake made at home.


    — Backpacker Magazine, April 2010

    Reviews (1)

    • 5

      5.0 Fork Rating

      by

      I made this at home because I broke my foot and can't hike or drive right now. I was jonesing for something sweet the night before last and so I whipped up a batch of the strawberry cheesecake. Then I fell asleep. Thankfully I had put it in the fridge to get it extra cold. It wasn't until the next afternoon that I remembered it was there and when I opened it up, holy crap, absolutely delicious. It was extremely firm, much firmer than I had anticipated which was great. The ginger snap topping was perfect and much better than a regular cookie crust would have been. I'm definitely partial to those cookies. I don't have anything negative to say about this. Even though I haven't eaten the other desserts that I've purchased from you, based on this one I went and purchased more of all of them just now. Whether you are backpacking, camping, or just want to make this at home, it's worth it. The whole packet was too much for me to eat at one time so I separated it into two portions and I'm now eating the last one. Because it is sweet and rich it's definitely shareable. I think when people talk about the texture of these desserts they're not letting them set up enough and possibly the refrigeration that I used might have helped. Maybe adding a tad less water might have helped them as well. You can always add more water but you can't take it away is my motto when it comes to making these backpacking meals. I've been spreading the news about this company and their delicious products. My only wish was that they would have the option for a longer shelf life on some of them like Mountain House does because I know a lot of people who are prepping who would love to purchase this but have kept themselves from doing so because of the shelf life. As far as taste is concerned though I think this is at the top with just a couple of other companies being up there with them. Good job guys.

    Cooking Method

    just add water

    Water Required

    3 ounces

    Temperature

    cool water

    Cook time

    10 minutes

    Serving

    8 Ounces

  • Ingredients & Nutrition
  • About Our STRAWBERRY CHEESECAKE

    • 1 Serving Backpacking Breakfast
       
    • Dietary Considerations:  vegetarian
      • freeze-dried ingredients
      • 620 calories
      • 14 g protein
         
    • Meal Net Weight:  5.0 oz | 142 g    
       
    • Meal Includes:  cheesecake mix,  gingersnap crust
       
    • Required:  cool water
       
    • Recommended:  long handled spoon

    Remove

    gingersnap crumble packet and natural desiccants (2 total) from main meal pouch and crumble packet.

    Add

    3/8 cup (3 oz / 89 ml) of cool water to the main pouch and whisk to blend. Watch those corners!

    Press

    air from pouch; seal and set aside.

    Steep

    for 10 minutes.

     

    Top

    with gingersnap pecan crumble.

    ENJOY!

    your Strawberry Cheesecake!

    Ingredients & Nutrition

     

     

    Ingredients:

    Cheesecake Base (sugar, cream cheese powder [nonfat milk, lactic acid, dairy cultures, sodium hexametaphosphate], coconut oil, hydrogenated palm kernel oil, corn syrup solids, modified food starch [tapioca], nonfat dry milk, cheese powder [whey, reduced lactose whey, maltodextrin, cheddar and blue cheese (cultured milk, salt and enzymes), canola oil, salt, disodium phosphate, citric acid, lactic acid], sodium phosphate, calcium sulfate, lactic acid, salt, lactose, lactic acid esters of mono and diglycerides, sodium caseinate [milk derived], mono and diglycerides, dipotassium phosphate, citric acid, cellulose gum, artificial flavor, yellow 5, yellow 6), Whole Milk, Gingersnaps (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid], sugar, palm oil and/or interesterified soybean oil, molasses, ginger, caramel color, salt, ammonium bicarbonate, cinnamon, baking soda, dextrose, monocalcium phosphate, high fructose corn syrup, cloves, cocoa processed with alkali, corn starch, malted barley, soy lecithin, natural and artificial flavors), Strawberries, Greek Yogurt (nonfat milk solids, culture, lactic acid, natural flavor), Pecans, Organic Maple Syrup, Red Pepper Spice (salt, spices, garlic, silicon dioxide)

    Special Notes:

    CONTAINS: Milk, Pecans, Soy, Wheat

    PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS

    Press Articles

    Even a hard-to-please sweets fan says these 10-minute treats have a “texture better than any instant cheesecake I’ve ever made at home.” Lemon, pumpkin, and strawberry flavors all come with a salty-sweet gingersnap crust that you can layer into a dish for the best presentation—or sprinkle on top if you’re eating from the bag.


    — Backpacker Magazine Fall/Winter Gear Guide, October 2011

    As a general rule, I don’t believe in dessert... my backpacking nightcaps had traditionally been limited to picking the M&Ms out of my GORP. All that changed with the Packit Gourmet Cheesecakes. Packit describes the prep as “Super EZ,” and that’s exactly right. All you need to add is a cup of cold water, ten minutes, and - voila - instant deliciousness. When sampling the flavors at Torrey Pines State Reserve, we were consistently confounded by the comparable consistency and flavor to cheesecake made at home.


    — Backpacker Magazine, April 2010

    Reviews (1)

    • 5

      5.0 Fork Rating

      by

      I made this at home because I broke my foot and can't hike or drive right now. I was jonesing for something sweet the night before last and so I whipped up a batch of the strawberry cheesecake. Then I fell asleep. Thankfully I had put it in the fridge to get it extra cold. It wasn't until the next afternoon that I remembered it was there and when I opened it up, holy crap, absolutely delicious. It was extremely firm, much firmer than I had anticipated which was great. The ginger snap topping was perfect and much better than a regular cookie crust would have been. I'm definitely partial to those cookies. I don't have anything negative to say about this. Even though I haven't eaten the other desserts that I've purchased from you, based on this one I went and purchased more of all of them just now. Whether you are backpacking, camping, or just want to make this at home, it's worth it. The whole packet was too much for me to eat at one time so I separated it into two portions and I'm now eating the last one. Because it is sweet and rich it's definitely shareable. I think when people talk about the texture of these desserts they're not letting them set up enough and possibly the refrigeration that I used might have helped. Maybe adding a tad less water might have helped them as well. You can always add more water but you can't take it away is my motto when it comes to making these backpacking meals. I've been spreading the news about this company and their delicious products. My only wish was that they would have the option for a longer shelf life on some of them like Mountain House does because I know a lot of people who are prepping who would love to purchase this but have kept themselves from doing so because of the shelf life. As far as taste is concerned though I think this is at the top with just a couple of other companies being up there with them. Good job guys.

    Cooking Method

    just add water

    Water Required

    3 ounces

    Temperature

    cool water

    Cook time

    10 minutes

    Serving

    8 Ounces

  • Reviews (1)
  • About Our STRAWBERRY CHEESECAKE

    • 1 Serving Backpacking Breakfast
       
    • Dietary Considerations:  vegetarian
      • freeze-dried ingredients
      • 620 calories
      • 14 g protein
         
    • Meal Net Weight:  5.0 oz | 142 g    
       
    • Meal Includes:  cheesecake mix,  gingersnap crust
       
    • Required:  cool water
       
    • Recommended:  long handled spoon

    Remove

    gingersnap crumble packet and natural desiccants (2 total) from main meal pouch and crumble packet.

    Add

    3/8 cup (3 oz / 89 ml) of cool water to the main pouch and whisk to blend. Watch those corners!

    Press

    air from pouch; seal and set aside.

    Steep

    for 10 minutes.

     

    Top

    with gingersnap pecan crumble.

    ENJOY!

    your Strawberry Cheesecake!

    Ingredients & Nutrition

     

     

    Ingredients:

    Cheesecake Base (sugar, cream cheese powder [nonfat milk, lactic acid, dairy cultures, sodium hexametaphosphate], coconut oil, hydrogenated palm kernel oil, corn syrup solids, modified food starch [tapioca], nonfat dry milk, cheese powder [whey, reduced lactose whey, maltodextrin, cheddar and blue cheese (cultured milk, salt and enzymes), canola oil, salt, disodium phosphate, citric acid, lactic acid], sodium phosphate, calcium sulfate, lactic acid, salt, lactose, lactic acid esters of mono and diglycerides, sodium caseinate [milk derived], mono and diglycerides, dipotassium phosphate, citric acid, cellulose gum, artificial flavor, yellow 5, yellow 6), Whole Milk, Gingersnaps (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid], sugar, palm oil and/or interesterified soybean oil, molasses, ginger, caramel color, salt, ammonium bicarbonate, cinnamon, baking soda, dextrose, monocalcium phosphate, high fructose corn syrup, cloves, cocoa processed with alkali, corn starch, malted barley, soy lecithin, natural and artificial flavors), Strawberries, Greek Yogurt (nonfat milk solids, culture, lactic acid, natural flavor), Pecans, Organic Maple Syrup, Red Pepper Spice (salt, spices, garlic, silicon dioxide)

    Special Notes:

    CONTAINS: Milk, Pecans, Soy, Wheat

    PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS

    Press Articles

    Even a hard-to-please sweets fan says these 10-minute treats have a “texture better than any instant cheesecake I’ve ever made at home.” Lemon, pumpkin, and strawberry flavors all come with a salty-sweet gingersnap crust that you can layer into a dish for the best presentation—or sprinkle on top if you’re eating from the bag.


    — Backpacker Magazine Fall/Winter Gear Guide, October 2011

    As a general rule, I don’t believe in dessert... my backpacking nightcaps had traditionally been limited to picking the M&Ms out of my GORP. All that changed with the Packit Gourmet Cheesecakes. Packit describes the prep as “Super EZ,” and that’s exactly right. All you need to add is a cup of cold water, ten minutes, and - voila - instant deliciousness. When sampling the flavors at Torrey Pines State Reserve, we were consistently confounded by the comparable consistency and flavor to cheesecake made at home.


    — Backpacker Magazine, April 2010

    Reviews (1)

    • 5

      5.0 Fork Rating

      by

      I made this at home because I broke my foot and can't hike or drive right now. I was jonesing for something sweet the night before last and so I whipped up a batch of the strawberry cheesecake. Then I fell asleep. Thankfully I had put it in the fridge to get it extra cold. It wasn't until the next afternoon that I remembered it was there and when I opened it up, holy crap, absolutely delicious. It was extremely firm, much firmer than I had anticipated which was great. The ginger snap topping was perfect and much better than a regular cookie crust would have been. I'm definitely partial to those cookies. I don't have anything negative to say about this. Even though I haven't eaten the other desserts that I've purchased from you, based on this one I went and purchased more of all of them just now. Whether you are backpacking, camping, or just want to make this at home, it's worth it. The whole packet was too much for me to eat at one time so I separated it into two portions and I'm now eating the last one. Because it is sweet and rich it's definitely shareable. I think when people talk about the texture of these desserts they're not letting them set up enough and possibly the refrigeration that I used might have helped. Maybe adding a tad less water might have helped them as well. You can always add more water but you can't take it away is my motto when it comes to making these backpacking meals. I've been spreading the news about this company and their delicious products. My only wish was that they would have the option for a longer shelf life on some of them like Mountain House does because I know a lot of people who are prepping who would love to purchase this but have kept themselves from doing so because of the shelf life. As far as taste is concerned though I think this is at the top with just a couple of other companies being up there with them. Good job guys.

    Cooking Method

    just add water

    Water Required

    3 ounces

    Temperature

    cool water

    Cook time

    10 minutes

    Serving

    8 Ounces

  • Press
  • About Our STRAWBERRY CHEESECAKE

    • 1 Serving Backpacking Breakfast
       
    • Dietary Considerations:  vegetarian
      • freeze-dried ingredients
      • 620 calories
      • 14 g protein
         
    • Meal Net Weight:  5.0 oz | 142 g    
       
    • Meal Includes:  cheesecake mix,  gingersnap crust
       
    • Required:  cool water
       
    • Recommended:  long handled spoon

    Remove

    gingersnap crumble packet and natural desiccants (2 total) from main meal pouch and crumble packet.

    Add

    3/8 cup (3 oz / 89 ml) of cool water to the main pouch and whisk to blend. Watch those corners!

    Press

    air from pouch; seal and set aside.

    Steep

    for 10 minutes.

     

    Top

    with gingersnap pecan crumble.

    ENJOY!

    your Strawberry Cheesecake!

    Ingredients & Nutrition

     

     

    Ingredients:

    Cheesecake Base (sugar, cream cheese powder [nonfat milk, lactic acid, dairy cultures, sodium hexametaphosphate], coconut oil, hydrogenated palm kernel oil, corn syrup solids, modified food starch [tapioca], nonfat dry milk, cheese powder [whey, reduced lactose whey, maltodextrin, cheddar and blue cheese (cultured milk, salt and enzymes), canola oil, salt, disodium phosphate, citric acid, lactic acid], sodium phosphate, calcium sulfate, lactic acid, salt, lactose, lactic acid esters of mono and diglycerides, sodium caseinate [milk derived], mono and diglycerides, dipotassium phosphate, citric acid, cellulose gum, artificial flavor, yellow 5, yellow 6), Whole Milk, Gingersnaps (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid], sugar, palm oil and/or interesterified soybean oil, molasses, ginger, caramel color, salt, ammonium bicarbonate, cinnamon, baking soda, dextrose, monocalcium phosphate, high fructose corn syrup, cloves, cocoa processed with alkali, corn starch, malted barley, soy lecithin, natural and artificial flavors), Strawberries, Greek Yogurt (nonfat milk solids, culture, lactic acid, natural flavor), Pecans, Organic Maple Syrup, Red Pepper Spice (salt, spices, garlic, silicon dioxide)

    Special Notes:

    CONTAINS: Milk, Pecans, Soy, Wheat

    PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS

    Press Articles

    Even a hard-to-please sweets fan says these 10-minute treats have a “texture better than any instant cheesecake I’ve ever made at home.” Lemon, pumpkin, and strawberry flavors all come with a salty-sweet gingersnap crust that you can layer into a dish for the best presentation—or sprinkle on top if you’re eating from the bag.


    — Backpacker Magazine Fall/Winter Gear Guide, October 2011

    As a general rule, I don’t believe in dessert... my backpacking nightcaps had traditionally been limited to picking the M&Ms out of my GORP. All that changed with the Packit Gourmet Cheesecakes. Packit describes the prep as “Super EZ,” and that’s exactly right. All you need to add is a cup of cold water, ten minutes, and - voila - instant deliciousness. When sampling the flavors at Torrey Pines State Reserve, we were consistently confounded by the comparable consistency and flavor to cheesecake made at home.


    — Backpacker Magazine, April 2010

    Reviews (1)

    • 5

      5.0 Fork Rating

      by

      I made this at home because I broke my foot and can't hike or drive right now. I was jonesing for something sweet the night before last and so I whipped up a batch of the strawberry cheesecake. Then I fell asleep. Thankfully I had put it in the fridge to get it extra cold. It wasn't until the next afternoon that I remembered it was there and when I opened it up, holy crap, absolutely delicious. It was extremely firm, much firmer than I had anticipated which was great. The ginger snap topping was perfect and much better than a regular cookie crust would have been. I'm definitely partial to those cookies. I don't have anything negative to say about this. Even though I haven't eaten the other desserts that I've purchased from you, based on this one I went and purchased more of all of them just now. Whether you are backpacking, camping, or just want to make this at home, it's worth it. The whole packet was too much for me to eat at one time so I separated it into two portions and I'm now eating the last one. Because it is sweet and rich it's definitely shareable. I think when people talk about the texture of these desserts they're not letting them set up enough and possibly the refrigeration that I used might have helped. Maybe adding a tad less water might have helped them as well. You can always add more water but you can't take it away is my motto when it comes to making these backpacking meals. I've been spreading the news about this company and their delicious products. My only wish was that they would have the option for a longer shelf life on some of them like Mountain House does because I know a lot of people who are prepping who would love to purchase this but have kept themselves from doing so because of the shelf life. As far as taste is concerned though I think this is at the top with just a couple of other companies being up there with them. Good job guys.

    Cooking Method

    just add water

    Water Required

    3 ounces

    Temperature

    cool water

    Cook time

    10 minutes

    Serving

    8 Ounces

  • FAQS
  • About Our STRAWBERRY CHEESECAKE

    • 1 Serving Backpacking Breakfast
       
    • Dietary Considerations:  vegetarian
      • freeze-dried ingredients
      • 620 calories
      • 14 g protein
         
    • Meal Net Weight:  5.0 oz | 142 g    
       
    • Meal Includes:  cheesecake mix,  gingersnap crust
       
    • Required:  cool water
       
    • Recommended:  long handled spoon

    Remove

    gingersnap crumble packet and natural desiccants (2 total) from main meal pouch and crumble packet.

    Add

    3/8 cup (3 oz / 89 ml) of cool water to the main pouch and whisk to blend. Watch those corners!

    Press

    air from pouch; seal and set aside.

    Steep

    for 10 minutes.

     

    Top

    with gingersnap pecan crumble.

    ENJOY!

    your Strawberry Cheesecake!

    Ingredients & Nutrition

     

     

    Ingredients:

    Cheesecake Base (sugar, cream cheese powder [nonfat milk, lactic acid, dairy cultures, sodium hexametaphosphate], coconut oil, hydrogenated palm kernel oil, corn syrup solids, modified food starch [tapioca], nonfat dry milk, cheese powder [whey, reduced lactose whey, maltodextrin, cheddar and blue cheese (cultured milk, salt and enzymes), canola oil, salt, disodium phosphate, citric acid, lactic acid], sodium phosphate, calcium sulfate, lactic acid, salt, lactose, lactic acid esters of mono and diglycerides, sodium caseinate [milk derived], mono and diglycerides, dipotassium phosphate, citric acid, cellulose gum, artificial flavor, yellow 5, yellow 6), Whole Milk, Gingersnaps (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid], sugar, palm oil and/or interesterified soybean oil, molasses, ginger, caramel color, salt, ammonium bicarbonate, cinnamon, baking soda, dextrose, monocalcium phosphate, high fructose corn syrup, cloves, cocoa processed with alkali, corn starch, malted barley, soy lecithin, natural and artificial flavors), Strawberries, Greek Yogurt (nonfat milk solids, culture, lactic acid, natural flavor), Pecans, Organic Maple Syrup, Red Pepper Spice (salt, spices, garlic, silicon dioxide)

    Special Notes:

    CONTAINS: Milk, Pecans, Soy, Wheat

    PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS

    Press Articles

    Even a hard-to-please sweets fan says these 10-minute treats have a “texture better than any instant cheesecake I’ve ever made at home.” Lemon, pumpkin, and strawberry flavors all come with a salty-sweet gingersnap crust that you can layer into a dish for the best presentation—or sprinkle on top if you’re eating from the bag.


    — Backpacker Magazine Fall/Winter Gear Guide, October 2011

    As a general rule, I don’t believe in dessert... my backpacking nightcaps had traditionally been limited to picking the M&Ms out of my GORP. All that changed with the Packit Gourmet Cheesecakes. Packit describes the prep as “Super EZ,” and that’s exactly right. All you need to add is a cup of cold water, ten minutes, and - voila - instant deliciousness. When sampling the flavors at Torrey Pines State Reserve, we were consistently confounded by the comparable consistency and flavor to cheesecake made at home.


    — Backpacker Magazine, April 2010

    Reviews (1)

    • 5

      5.0 Fork Rating

      by

      I made this at home because I broke my foot and can't hike or drive right now. I was jonesing for something sweet the night before last and so I whipped up a batch of the strawberry cheesecake. Then I fell asleep. Thankfully I had put it in the fridge to get it extra cold. It wasn't until the next afternoon that I remembered it was there and when I opened it up, holy crap, absolutely delicious. It was extremely firm, much firmer than I had anticipated which was great. The ginger snap topping was perfect and much better than a regular cookie crust would have been. I'm definitely partial to those cookies. I don't have anything negative to say about this. Even though I haven't eaten the other desserts that I've purchased from you, based on this one I went and purchased more of all of them just now. Whether you are backpacking, camping, or just want to make this at home, it's worth it. The whole packet was too much for me to eat at one time so I separated it into two portions and I'm now eating the last one. Because it is sweet and rich it's definitely shareable. I think when people talk about the texture of these desserts they're not letting them set up enough and possibly the refrigeration that I used might have helped. Maybe adding a tad less water might have helped them as well. You can always add more water but you can't take it away is my motto when it comes to making these backpacking meals. I've been spreading the news about this company and their delicious products. My only wish was that they would have the option for a longer shelf life on some of them like Mountain House does because I know a lot of people who are prepping who would love to purchase this but have kept themselves from doing so because of the shelf life. As far as taste is concerned though I think this is at the top with just a couple of other companies being up there with them. Good job guys.

    Cooking Method

    just add water

    Water Required

    3 ounces

    Temperature

    cool water

    Cook time

    10 minutes

    Serving

    8 Ounces