Ingredients:
For the crust:
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla extract
For the cheesecake layer:
24 oz (680g) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped cream
1 cup diced fresh strawberries
For the crunchy strawberry topping:
1 cup crushed graham crackers
1/2 cup sliced almonds
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 cup fresh strawberries, sliced
Instructions:
Crust Preparation:
Combine graham cracker crumbs, melted butter, sugar, and vanilla in a mixing bowl. Blend thoroughly and press into the bottom of a 9-inch springform pan. Place in the fridge to chill.
Cheesecake Filling:
Beat softened cream cheese in a large bowl until smooth. Mix in powdered sugar and vanilla extract until creamy. Gently fold in whipped cream and diced strawberries.
Spread the prepared filling over the chilled crust, ensuring an even layer. Refrigerate while making the topping.
Crunchy Topping:
Mix crushed graham crackers, sliced almonds, sugar, and melted butter in a bowl until crumbly.
Layer the fresh strawberry slices over the chilled cheesecake. Sprinkle the crumb topping evenly across the strawberries.
Refrigerate the cheesecake for at least 4 hours or until it firms up.
Cut into slices and serve cold. Savor the delightful flavors of this no-bake strawberry dessert!
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes | Yields: 10-12 servings
Happy Cooking!
0 Comments