Ingredients:
- For the crust:
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup butter, melted
- For the cheesecake filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- For the strawberry crunch topping:
- 1 cup freeze-dried strawberries
- 1/2 cup crushed graham crackers
- 2 tbsp butter, melted
Instructions:
- Prepare the crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a pan (a 9-inch springform pan works well) to form a crust. Refrigerate for at least 30 minutes.
- Make the cheesecake filling: Beat the cream cheese and powdered sugar together until smooth. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- Assemble the cheesecake: Spread the cheesecake filling evenly over the prepared crust. Smooth the top with a spatula and refrigerate for 3-4 hours or until set.
- Make the strawberry crunch topping: In a food processor, blend the freeze-dried strawberries into a fine powder. Add the crushed graham crackers and melted butter, and pulse until combined.
- Top the cheesecake: Once the cheesecake is set, sprinkle the strawberry crunch topping over the top.
- Serve and enjoy!
Note: This dessert can be made ahead of time, making it a great option for parties, gatherings, or busy weeknights. Be sure to allow enough time for the cheesecake to chill and set properly—about 3-4 hours in the refrigerator. You can also customize the topping by using other freeze-dried fruits, like raspberries or blueberries, for a different flavor.