Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper.
- In a bowl, mix the graham cracker crumbs with the melted butter until evenly combined, then press firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.
- Beat the softened cream cheese until smooth, then mix in the powdered sugar and vanilla extract.
- Gently fold in the whipped topping and diced strawberries until evenly incorporated.
- Spread the cheesecake filling evenly over the cooled crust.
- Sprinkle the strawberry crunch topping evenly over the cheesecake layer.
- Cover and refrigerate for at least 4 hours or overnight until fully set.
- Lift the cheesecake out using the parchment paper, cut into squares, and serve chilled.
Notes
For the cleanest slices, chill thoroughly and use a sharp knife warmed under hot water. You can swap strawberries for raspberries or blueberries, or use an Oreo crust instead of graham crackers for variation.
