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In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a springform pan or pie dish to form the crust. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
Fold in the sliced strawberries into the filling.
Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours, preferably overnight, to set.
Before serving, top with fresh strawberries and optionally brush with strawberry glaze or jam for extra shine.
Serving and Storage Tips
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