Description
A quick, no-bake dessert combining a buttery graham cracker crust, creamy cheesecake filling, and vibrant strawberry topping. Perfect for gatherings or easy indulgence with minimal effort.
Ingredients
1 ½ cups graham cracker crumbs
â…“ cup granulated sugar
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup powdered sugar
1 cup heavy cream, chilled
½ tsp vanilla extract
2 cups strawberries, fresh or frozen
¼ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
Instructions
In a bowl, mix graham cracker crumbs, â…“ cup sugar, and melted butter. Press into an 8×8-inch pan.
In another bowl, beat cream cheese until smooth. Add powdered sugar and mix until creamy. Gently fold in chilled whipped heavy cream and vanilla.
Spread the cheesecake mixture over the crust, smoothing the surface.
In a saucepan, combine strawberries, ¼ cup sugar, lemon juice, and cornstarch. Cook until thickened. Let cool, then spread over the cheesecake layer.
Chill for at least 4 hours or overnight before slicing.
Notes
For best results, use room temperature cream cheese.
Pressing the crust evenly is key for clean slices.
Substitute cornstarch with arrowroot powder for a glossy topping.
Store in an airtight container for up to 5 days.
Can be frozen for up to 2 months; thaw before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 12g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg