Description
A creamy, chilled dessert with a graham cracker crust, tangy strawberry puree, and silky cream cheese filling. Perfect for summer or quick desserts with no oven required.
Ingredients
3½ cups graham crackers
⅔ cup unsalted butter, melted (or coconut oil for dairy-free)
1 lb strawberries, fresh or frozen
2 tbsp sugar (plus ½ cup)
2⅕ cups cream cheese, room temperature
1 cup heavy whipping cream
1 tsp vanilla extract
Instructions
Crush graham crackers into fine crumbs using a food processor. Mix with melted butter until evenly coated. Press into a 9-inch springform pan base. Refrigerate 20 minutes.
Wash and hull strawberries. Blend with 2 tbsp sugar until smooth. Strain to remove seeds if desired.
Beat cream cheese until fluffy. Add ½ cup sugar and 1 tsp vanilla extract. Incorporate heavy cream until smooth. Fold in strawberry puree until fully combined.
Spread the filling over the chilled crust. Smooth with a spatula. Cover and refrigerate for 4-6 hours. Let sit 20 minutes before serving.
Top with fresh strawberries or additional puree. Release springform pan before serving.
Notes
Use gluten-free graham crackers if needed. Coconut oil works as a dairy-free alternative.
Raspberries can substitute strawberries. Use a stand mixer for smoother filling. Chill at least 4 hours for best texture.
- Prep Time: 20
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 16g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg