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Ingredients:
- 2 cups granola (preferably plain or lightly sweetened)
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 cup fresh strawberries, chopped
- 1/4 cup powdered sugar (for strawberries)
- 1 tbsp lemon juice
- Optional: extra strawberries for topping
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Blend the granola in a food processor until fine crumbs form.
- Combine the granola crumbs with melted butter, mixing until the texture is similar to wet sand.
- Press the mixture into the bottom of a springform pan, creating an even layer.
- Bake for 10 minutes, then set aside to cool.
- Prepare the Filling:
- In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the vanilla extract and continue mixing.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Prepare the Strawberries:
- In a small bowl, toss the chopped strawberries with powdered sugar and lemon juice. Let them sit for 10-15 minutes to release their juices.
- Assemble the Cheesecake:
- Spread half of the cream cheese mixture over the cooled granola crust.
- Spoon the strawberry mixture over the top, then cover with the remaining cream cheese filling.
- Smooth the top and refrigerate the cheesecake for at least 4 hours or overnight to set.
- Serve:
- Once chilled, remove the cheesecake from the pan and garnish with additional strawberries, if desired.
- Slice and enjoy!
