A cool, creamy, no-bake dessert bursting with fresh strawberries, smooth cream cheese, and a buttery graham crust — finished with a sweet caramel drizzle. Perfect for warm days or easy entertaining!

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🧁 INGREDIENTS

For the Crust:

• 2 cups graham cracker crumbs

• ½ cup melted butter

• 2 tbsp sugar

Strawberry Layer (for bottom & middle):

• 1½ cups fresh strawberries, sliced

For the Cream Layer:

• 2 (8 oz) blocks cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 tbsp lemon juice

• 2½ cups heavy whipping cream

Toppings:

• Whipped cream

• Extra sliced strawberries

• Reserved graham crumbs (for sprinkle)

• Caramel sauce (store-bought or homemade)

• Fresh mint leaves (optional)

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👩‍🍳 INSTRUCTIONS

1️⃣ Make the Crust:

• In a bowl, combine graham cracker crumbs, sugar, and melted butter.

• Press the mixture firmly into the base of a springform pan (or any square/rectangular pan lined with parchment).

• Place in the freezer for 15–20 minutes to set.

2️⃣ Prepare the Cream Filling:

• In a mixing bowl, beat cream cheese until smooth.

• Add powdered sugar, lemon juice, and vanilla extract. Mix well.

• In a separate bowl, whip heavy cream to stiff peaks.

• Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.

3️⃣ Assemble the Layers:

• Pour half the cream mixture over the chilled crust and smooth evenly.

• Gently place a single layer of sliced strawberries across the surface.

• Add the remaining cream mixture on top and smooth the top surface.

4️⃣ Chill:

• Refrigerate for at least 6 hours, preferably overnight, to allow it to fully set.

5️⃣ Decorate & Serve:

• Before serving, pipe or spoon whipped cream on top.

• Arrange more fresh strawberries and sprinkle with extra graham crumbs.

• Drizzle generously with caramel sauce.

• Garnish with mint leaves for a fresh touch.

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💡 Tips:

• Want perfect slices? Use a warm, clean knife to cut through the layers.

• For extra strawberry flavor, macerate the middle-layer strawberries with a touch of sugar before layering.

• Store covered in the fridge for up to 3–4 days.