This No-Bake Summer Dessert has layers of buttery graham cracker crumbs, fresh macerated strawberries, and a creamy cheesecake filling.
Ingredients
1 lb fresh strawberries
1/4 cup granulated sugar
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 sleeve graham crackers or 1.5 cups graham cracker crumbs
1/4 cup unsalted butter melted
two 8-ounce blocks cream cheese softened
14- ounce can sweetened condensed milk
1 teaspoon vanilla paste or vanilla extract
Instructions
Remove and discard the stems from the strawberries, then cut the strawberries into bite-sized pieces. Place in a bowl with the sugar, lemon zest, and lemon juice. Stir well to combine, then let this sit for 15 minutes.
In the meantime, place the graham crackers into a food processor, and pulse until ground into fine crumbs. If you don’t have a food processor, you can crush the graham crackers with a rolling pin instead.
Combine the graham cracker crumbs and melted butter in a bowl, and stir until the crumbs are moistened. Set aside.
