Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 0.25 cup (50g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • 0.5 cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 cup (240ml) Cool Whip, thawed
  • 2 cups (300g) fresh strawberries, hulled and diced
  • 0.25 cup (50g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) water

Instructions:

  1. Line your 9x13 inch pan with parchment paper. Mix the graham cracker crumbs, 50g granulated sugar, and melted butter in a bowl.
  2. Press the crumb mixture firmly into the bottom of the pan. Use the flat bottom of a measuring cup to pack it down until the surface is level and compact.
  3. Place the pan in the freezer for 10 minutes. Note: This locks the butter in place so the crust stays crisp.
  4. Beat the softened cream cheese and powdered sugar in a large bowl until the mixture is completely smooth.
  5. Stir in the vanilla extract. Gently fold in the thawed Cool Whip using a rubber spatula, moving in a figure eight motion until no white streaks remain.
  6. Spread the filling evenly over the chilled crust. Smooth the top with your spatula.
  7. Place diced strawberries, 50g granulated sugar, and lemon juice in a saucepan over medium heat. Cook for 5-7 minutes until the berries soften and bubble.
  8. Mix the cornstarch and water in a small cup, then stir this slurry into the pan. Simmer for 1-2 minutes until the sauce thickens and looks glossy.
  9. Let the glaze cool to room temperature. Pour it over the cheesecake layer and spread it evenly.
  10. Refrigerate for 4 hours. Use the parchment handles to lift the block out and slice into 16 squares with a hot knife.