Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries, sliced
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- Optional: additional strawberries and mint leaves for garnish
Instructions
- Combine graham cracker crumbs and melted butter in a bowl and mix well. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, beating until fully incorporated. Whip the heavy cream with sugar until stiff peaks form, then fold into the cream cheese mixture until smooth and fluffy.
- Spread half of the cheesecake filling over the crust. Layer with half of the sliced strawberries, then add the remaining filling. Top with the rest of the strawberries and smooth the surface with a spatula.
- Refrigerate the assembled cheesecake for at least 4 hours or overnight to set. Once chilled, garnish with extra strawberries and mint leaves if desired, then slice and serve.
Notes
- Use fresh strawberries for the best flavor and texture. If using frozen strawberries, thaw and drain excess liquid before adding.
- For extra flavor, add lemon zest to the filling or top with fruit preserves.
- Store in an airtight container in the fridge for up to 3 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal Kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg