Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping or whipped cream
- 1 cup fresh strawberries, diced
- 1 cup strawberry crunch topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs with melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of an 8-inch square baking dish to form an even crust.
- Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract and continue mixing until well combined.
- Gently fold in the whipped topping and diced strawberries until the filling is light and fluffy.
- Spread the cheesecake mixture evenly over the cooled crust.
- Sprinkle the strawberry crunch topping evenly across the surface.
- Cover the dish and refrigerate for at least 4 hours or overnight until firm.
- Once chilled, cut into small bite-sized squares and serve cold.
Notes
- Allow the cream cheese to soften fully to ensure a smooth filling.
- For cleaner slices, wipe the knife between each cut.
- Frozen strawberries can be used if thawed and well drained.
- The dessert tastes best after chilling overnight.
- Chocolate drizzle or extra crushed cookies can be added for garnish.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 180 kcal
- Sugar: 11 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
