For Easter this year I found a quick and easy recipe that was light yet flavorful. It has the same steps in making a cheesecake minus the eggs, flour and baking process. I loved the strawberries on top it was the perfect touch of sweetness. I got this awesome recipe from food blogger Center Cut Cook. This will make a perfect summer time BBQ dessert- its cold and refreshing and you can change up the fruit topping with one of your choice :))
1 Graham Cracker Pie Crust – or make one yourself 1 – 8 ounce package cream cheese 1/2 cup confectioners sugar 1/2 cup sour cream 1 teaspoon vanilla extract 1 cup heavy cream 2 cups strawberries, cut into slices CRUST INGREDIENTS 1 and 1/2 cups graham cracker crumbs, finely ground 1/3 cup granulated sugar 6 tablespoons melted butter DIRECTIONS Pre-heat your oven to 375 degrees. In a large bowl combine graham cracker crumbs with 1/3 cup sugar and 6 tablespoons melted butter. When well combined, press into an 8 or 9 inch pie plate. Press the crust firmly into the pan and chill for 1 hour. Bake for 7 minutes then allow to cool completely. Use your mixer to beat 1 cup heavy cream until stiff peaks form. Set aside. With your mixer, beat cream cheese until light and fluffy. Add in sour cream and mix well. Add in confectioners sugar and mix, then stir in 1 teaspoon vanilla extract. Fold in the whipped cream from step four and gently stir to combine. Spread the pie filling into the cooled graham cracker crust, then top with fresh sliced strawberries. Allow to chill in the fridge for at least three hours before serving. Drizzle chocolate syrup over the pie if you wish. Alternatively, instead of the graham cracker crust, you can use an Oreo crust.