Ingredients

1 ½ cups graham cracker crumbs

½ cup granulated sugar

½ cup unsalted butter, melted

16 ounces cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2 cups heavy whipping cream

2 tablespoons powdered sugar (for whipped cream)

2 cups fresh strawberries, hulled and sliced

2 tablespoons strawberry preserves (optional)

Instructions

Step 1: Prepare the crust by combining the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix well until all crumbs are coated. Press this mixture firmly into the bottom of a 9×13 inch baking dish to form an even layer. Refrigerate for about 30 minutes to set.

Step 2: Make the cheesecake filling by beating the softened cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to mix until fully combined.

Step 3: In a separate bowl, whip the heavy cream on high speed until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks form.

Step 4: Gently fold the whipped cream into the cream cheese mixture, mixing carefully to keep the filling light and fluffy without deflating the whipped cream.

Step 5: Pour the cheesecake filling over the chilled crust and spread evenly with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until firmly set.

Step 6: Prepare the topping by mixing the sliced strawberries with the optional strawberry preserves in a small bowl. Let them soak for about 15 minutes to enhance their flavor.

Step 7: Once the cheesecake is set, remove it from the refrigerator and evenly spread the macerated strawberries on top. Cut into squares and serve chilled.

Tips & Variations

For a crunchier crust, toast the graham cracker crumbs lightly before mixing with butter.

Use fresh raspberries or blueberries for a different fruit topping.

To make individual servings, assemble the dessert in small jars or glasses.

If you prefer a sweeter crust, add a bit more sugar to the graham cracker mixture.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for this recipe, but you can use thawed frozen strawberries. Make sure to drain any excess liquid to avoid making the topping watery.

How do I soften cream cheese quickly?

To soften cream cheese faster, leave it at room temperature for about 30 minutes before starting. Alternatively, microwave it in short 10-second bursts, checking frequently to avoid melting.