Ingredients
For the Crust
5 tablespoons butter, melted
1½ cups graham cracker crumbs (plus extra for garnish if desired)
3 tablespoons sugar
1 teaspoon almond extract
For the Filling
10 strawberries, sliced (enough for one layer)
16 ounces cream cheese, softened (two 8-oz blocks)
¾ cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
For the Topping
1 cup cold whipping cream, chilled
3 tablespoons strawberry-flavored gelatin powder (halal/vegan)
8 ounces whipped topping (or homemade whipped cream)
Instructions
- In a bowl, mix the graham cracker crumbs, sugar, melted butter, and almond extract until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of an 8×8-inch or 9×9-inch dish to form the crust. Refrigerate for about 15 minutes to firm up.
- In a large bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar, vanilla extract, and lemon juice. Mix until creamy and well combined.
- Spread the cream cheese mixture evenly over the chilled crust.
- Arrange the sliced strawberries in a single layer over the filling.
- In another bowl, whip the cold whipping cream until soft peaks form.
- Gently mix the strawberry gelatin powder into the whipped cream.
- Fold in the whipped topping until light and fluffy.
- Spread the topping over the strawberry layer.
- Sprinkle extra graham cracker crumbs on top if desired.
- Refrigerate for at least 3–4 hours (or overnight) before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 340 kcal per serving