Frozen Strawberry Cheesecake

Frozen Strawberry Cheesecake A dreamy, creamy delight that’s bound to become your new favorite dessert!

12 graham crackers, crushed to fine crumbs

¼ cup sugar

½ cup butter, melted (8 tbs)

1 8-ounce container cool whip topping

16 ounces cream cheese, at room temperature

¾ cup sugar

1 teaspoon lemon zest

1 ½ cups fresh strawberries, diced

1 teaspoon vanilla extract

Whipped cream and chocolate syrup or hot fudge sauce, for serving

Preheat oven to 375°F and grease a pie dish. Puree strawberries in a blender or food processor, then set aside.

Combine graham cracker crumbs, ¼ cup sugar, and butter, mixing well. Press into the bottom of the greased pie dish. Bake for 8-10 minutes until browned. Let cool.

Beat cream cheese, lemon zest, vanilla, and ¾ cup sugar until smooth. Mix in pureed strawberries. Fold in whipped topping until combined. Spread over the crust, cover, and freeze for at least 4 hours.

Before serving, thaw at room temperature for 20-30 minutes. Serve with whipped cream and chocolate syrup or hot fudge.