Ingredients
Equipment
Method
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles damp sand.
- Press the crumb mixture firmly into the bottom of a 9x13-inch baking dish to form an even crust. Chill while preparing the filling.
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Spread the creamy filling evenly over the chilled crust, smoothing the top with a spatula.
- Add 2 cups of the sliced strawberries, sugar, and lemon juice to a small saucepan. Cook over medium heat for 3 to 5 minutes, stirring occasionally, until the berries release their juices.
- Stir the cornstarch and water together in a small bowl, then add it to the saucepan. Cook for 1 to 2 minutes, stirring constantly, until the strawberry topping thickens slightly.
- Remove the topping from the heat and let it cool completely. Fold in the remaining fresh sliced strawberries.
- Spoon the cooled strawberry topping over the cream layer. Cover and refrigerate for at least 4 hours, or until fully chilled and set.
- Before serving, garnish with extra sliced strawberries and a light sprinkle of graham cracker crumbs if desired. Slice and serve chilled.
Notes
For a lighter version, use reduced-fat cream cheese and replace part of the whipped cream with Greek yogurt. For a no-bake crust, keep the dessert fully chilled until serving so the layers stay firm. You can also substitute blueberries, raspberries, or mixed berries for part of the strawberries.
Do not add alcohol-based flavorings. Use pure vanilla extract or alcohol-free vanilla flavoring if preferred.