1 cup fresh strawberries, diced (or strawberry pie filling for a shortcut!)
¼ cup granulated sugar (to macerate the berries for a syrupy effect)
½ tsp lemon juice (enhances the natural sweetness of the strawberries)
1. Prepare the Crust
In a medium bowl, mix the crushed graham crackers and melted butter until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of a 9-inch springform pan or pie dish.
Place in the refrigerator to set for at least 15 minutes while preparing the filling.
2. Make the Cheesecake Filling
In a large bowl, beat the cream cheese with an electric mixer until smooth and fluffy.
Add the powdered sugar and vanilla extract, and mix until well combined.
Gently fold in the whipped cream using a spatula until fully incorporated.
3. Assemble the Cheesecake
Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.
Refrigerate for at least 2 hours, or until set. (For best results, chill overnight!)
4. Prepare the Strawberry Crunch Topping
In a small bowl, mix together the crushed Golden Oreos and freeze-dried strawberries.
Drizzle in the melted butter and toss to coat evenly.
Set aside until ready to use.
5. Prepare the Strawberry Topping (Optional but highly recommended!)
In a bowl, combine diced strawberries, sugar, and lemon juice.
Let sit for 10–15 minutes, allowing the strawberries to release their natural juices.
6. Decorate and Serve!
A Chinese friend taught me this technique years ago, and I’ve felt so much better since!
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