Description
A refreshing, no-bake dessert that combines a graham cracker crust, creamy cheesecake filling, and a sweet strawberry topping.
Ingredients
- 2 cups graham cracker crumbs (about 16 full cracker sheets)
- Pinch of salt
- ¼ cup packed light or dark brown sugar
- ½ cup butter, melted
- 16 ounces full-fat cream cheese
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cup heavy whipping cream
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1 ½ lb strawberries, hulled and chopped small
- 1 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the crust by mixing graham crumbs, pinch of salt, and brown sugar in a bowl. Stir in melted butter until crumbs hold when pressed, and then press the mix into an even layer in an 8×8 or 9×9 pan. Chill the crust in the fridge for 10 to 15 minutes.
- For the filling, beat the cream cheese until smooth. Add ½ cup granulated sugar and vanilla, mixing well. In a separate bowl, whip the heavy cream until soft peaks form and fold it into the cream cheese mixture. Spread the filling evenly over the chilled crust and place it back in the fridge.
- To make the topping, mix water and cornstarch in a small pot until smooth. Add chopped strawberries, 1 cup sugar, and lemon juice. Cook over low heat, stirring until it gently boils and thickens (about 5 minutes). Allow the fruit to cool to room temperature and spoon it over the cream cheese layer. Chill for at least 4 hours or overnight until set.
- To serve, cut bars into squares and serve cold. Optionally garnish with whole strawberries or a dusting of sugar.
Notes
Use full-fat cream cheese for the best taste and texture. Chill long enough for firm bars. You can freeze pieces for up to a month.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American