Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream
– 2 cups fresh strawberries, pureed
– ½ cup colorful sprinkles
– Extra strawberries for topping
Equipment Needed
– Mixing bowls
– Electric mixer
– 9-inch springform pan
– Rubber spatula
– Measuring cups and spoons
– Food processor (optional for pureeing strawberries)
Step-by-Step Instructions
To start off, I mixed the graham cracker crumbs with the melted butter in a bowl until it resembled wet sand. This buttery goodness forms the base of our cheesecake, so it’s essential to get it just right! Next, I pressed this mixture firmly into the bottom of my springform pan and placed it in the fridge to set for about 20 minutes. That chill really helps the crust firm up, creating a base that’s perfectly crisp and ready to hold our luscious filling. (See the next page below to continue steps…)