Description
A creamy cheesecake with fresh strawberries and a crunchy graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups strawberries, fresh or frozen
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1/2 cup strawberry crunch topping (optional)
Instructions
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs and melted butter; press firmly into the bottom of the pan and bake for 10 minutes. Let cool completely.
- In a saucepan, heat strawberries and sugar over medium heat until soft; stir in vanilla and set aside to cool slightly.
- Beat softened cream cheese and powdered sugar until smooth. Whip the heavy cream until stiff peaks form and fold into the cream cheese mixture.
- Gently fold the cooled strawberry mixture into the cream cheese filling and pour over the cooled crust.
- Chill in the refrigerator for at least 4 hours until firm.
- Top with optional strawberry crunch topping before serving.
Notes
For a richer flavor, consider adding a splash of lemon juice to the strawberry mixture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg