Description
A delightful dessert that combines creamy cheesecake with a crunchy topping and bursts of fresh strawberries.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped cream
- 1 cup fresh strawberries, chopped
- 1 cup crushed vanilla sandwich cookies
- 1/4 cup freeze-dried strawberries, crushed
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture into the bottom of a 9-inch springform pan to form a firm crust.
- Bake for 10 minutes, then remove from the oven and allow to cool completely.
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Gently fold in the whipped cream, followed by the chopped fresh strawberries.
- Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
- In a small bowl, combine the crushed vanilla sandwich cookies, crushed freeze-dried strawberries, and melted butter. Sprinkle the crunch topping evenly over the top of the cheesecake.
- Place the cheesecake in the refrigerator and chill for at least 240 minutes or overnight to allow it to set completely.
- Once set, remove the cheesecake from the springform pan, slice, and enjoy.
Notes
Store any leftover cheesecake in the refrigerator for 3-4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: strawberry, cheesecake, dessert, summer, easy recipe