Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh strawberries, chopped
- 1/2 cup strawberry sauce (store-bought or homemade)
- 1 cup crushed freeze-dried strawberries (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until fully combined. Press this mixture into the bottom of a greased 9×13 inch baking dish.
- Bake the crust for about 10 minutes until it’s lightly golden. Remove and let cool.
- In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Fold in the sour cream until well combined. Pour this mixture over the cooled crust and spread it evenly.
- Bake for an additional 25-30 minutes until the edges are set but the center is still slightly jiggly.
- Remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- Before serving, top with chopped strawberries and drizzle with strawberry sauce. Sprinkle crushed freeze-dried strawberries on top for extra crunch!
- Prep Time: 20
- Cook Time: 40