Ingredients
Scale
- 200g graham cracker crumbs
- 100g unsalted butter, melted
- 250g cream cheese, softened
- 150g powdered sugar
- 1 teaspoon vanilla extract
- 250ml heavy cream
- 200g fresh strawberries, hulled and sliced
- Optional: extra strawberries for topping
Instructions
- Crush the graham crackers into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin.
- Combine the graham cracker crumbs with melted butter until the mixture is evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate for at least 30 minutes to set.
- Meanwhile, beat softened cream cheese in a mixing bowl until smooth and creamy.
- Add powdered sugar and vanilla extract gradually, and continue beating until well combined.
- Whip the heavy cream until stiff peaks form, and gently fold it into the cream cheese mixture to maintain its airy texture.
- Fold in most of the sliced strawberries, reserving some for topping.
- Pour the filling over the crust, smoothing the top with a spatula.
- Decorate with remaining strawberries and optional berry syrup or glaze.
- Refrigerate for at least 4 hours or overnight until set completely.
Notes
- Ensure the cream cheese and heavy cream are well chilled for best results.
- You can substitute dairy-free cream cheese and whipped topping for a vegan version.
- If using frozen strawberries, thaw and drain excess moisture before folding into the filling.
- For an extra flavor boost, add a splash of lemon juice to the filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
