Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries, sliced
- 1 cup sour cream
- ½ teaspoon lemon juice
- Optional: fresh mint leaves and extra strawberries for garnish
Instructions
- Combine graham cracker crumbs and granulated sugar in a mixing bowl. Pour in melted butter gradually and stir until crumbly yet holds together. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 15 minutes to set.
- In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing thoroughly. Fold in sour cream and lemon juice. Gently fold in half of the sliced strawberries, just until evenly distributed.
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Chill in the refrigerator for at least 4 hours, preferably overnight, until set.
- Garnish the cheesecake with remaining strawberries and mint leaves. Slice with a hot knife and serve chilled for best flavor and presentation.
Notes
- Ensure the cream cheese is softened for smooth mixing.
- Refrigerate the cheesecake at least 4 hours or overnight for optimal set.
- Use fresh strawberries for best flavor and appearance.
- For a richer flavor, add a thin layer of chocolate ganache on top.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430 Kcal
- Sugar: 32g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg