Ingredients
1 1/3 cups graham cracker crumbs
6 tbsp unsalted butter, melted (or vegetable oil for a richer flavor)
3 tbsp sugar (adjust to taste or substitute with honey/agave)
8 oz full-fat cream cheese, softened (or vegan alternative: 8 oz firm tofu)
2 cups frozen strawberries
1 cup cold milk
3 tbsp sugar for the strawberry mixture
Instructions
Combine graham cracker crumbs, 3 tbsp melted butter, and 3 tbsp sugar in a bowl.
Press the mixture firmly into an 8×4-inch loaf pan.
Freeze the base for 1 hour to set before adding layers.
Beat cream cheese with 3 tbsp sugar until smooth, with no lumps remaining.
Spread the cream cheese mixture evenly over the chilled crust using an offset spatula.
Return to the freezer to firm for 20 minutes.
In a blender, blend 2 cups frozen strawberries, 1 cup cold milk, and 3 tbsp sugar until smooth.
Press the strawberry mixture through a mesh sieve to remove seeds if desired.
Spoon this mixture evenly over the cream cheese layer.
Freeze the dessert for at least 4 hours until firm.
Remove from the freezer before serving and let sit for a few minutes to soften slightly.
Notes
Use gluten-free graham crackers as needed for a gluten-free option.
For a vegan version, substitute the cream cheese with firm tofu and use vegetable oil instead of butter.
Store any leftovers in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15
- Category: No-Bake Desserts
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg