Ingredients
Method
- Step 1: Crush 1.5 sleeves of graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9x13-inch baking dish to create an even crust layer. Refrigerate while preparing the filling.
- Step 2: In a large bowl using an electric mixer, beat the softened cream cheese on medium-high speed for 2-3 minutes until completely smooth and fluffy with no lumps. Add the powdered sugar and vanilla extract, beating until fully incorporated and the mixture is light and creamy. Set aside.
- Step 3: In a separate clean bowl with clean beaters, whip the cold heavy cream on high speed until stiff peaks form, about 3-4 minutes. The cream should stand straight up when you lift the beaters. Gently fold half of the whipped cream into the cream cheese mixture using a rubber spatula, being careful not to deflate the air you just incorporated.
- Step 4: Spread the cream cheese mixture evenly over the chilled graham cracker crust. Top with the remaining whipped cream, spreading it into an even layer. Crush the remaining graham crackers into coarse crumbs and sprinkle them over the whipped cream layer for textural contrast.
- Step 5: Toss the chopped strawberries with granulated sugar and let them sit for 5 minutes to release their juices. Scatter the strawberries and their juices over the top of the dessert. Cover with plastic wrap and refrigerate for at least 2 hours or overnight until fully set and the layers are firm enough to slice cleanly.
Notes
Notes: Nutrition Facts (per serving): Carbs: 38g | Protein: 4g | Fat: 17g