Description
A creamy, tangy dessert with a buttery cookie crust and vibrant strawberry topping. No oven needed—ideal for summer! Chilling required.
Ingredients
1 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 cups heavy cream
1 1/2 tsp vanilla extract
2 cups sliced strawberries
3/4 cup granulated sugar
1 tbsp lemon juice
Instructions
Mix graham cracker crumbs, brown sugar, and melted butter; press into a 9-inch springform pan.
In a bowl, beat cream cheese, sweetened condensed milk, and vanilla until smooth.
Whip heavy cream until stiff peaks form; fold into cream cheese mixture.
Pour filling into the crust and smooth with a spatula.
In a saucepan, bring strawberries, sugar, and lemon juice to a boil. Simmer 10 minutes until thickened.
Let cheesecake chill 4+ hours before topping with strawberry sauce.
Notes
Use room-temperature cream cheese for smoother mixing.
Press crust firmly to prevent crumbling.
Add lemon juice to the sauce to brighten the flavor.
Chill at least 4 hours; overnight is ideal.
Store in airtight container in fridge up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 390
- Sugar: 35g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 17g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg