Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups whipped cream
- 2 cups fresh strawberries, diced
- 1 cup strawberry syrup
Instructions
- Preheat the oven to 325°F (160°C). In a bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes.
- Beat the cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Fold in the whipped cream and diced strawberries into the cream cheese mixture until evenly incorporated.
- Pour the cream cheese mixture over the baked graham cracker crust and smooth the top. Drizzle strawberry syrup over the mixture, swirling with a knife to create a marbled effect.
- Refrigerate the cheesecake for at least 4 hours or until set. Serve chilled and enjoy your strawberry crunch cheesecake!
Notes
Ensure that the cream cheese is fully softened to avoid lumps in the filling. Use fresh strawberries for maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: cheesecake, strawberry dessert, easy cheesecake, summer dessert, creamy cheesecake