You're just five ingredients away from a delicious layered strawberry cheesecake dessert with the ease of building it in a 13x9 inch pan. It's cold, creamy, and perfect on a hot day. The dish I used is 13x9 across the top but the bottom of the dish measures slightly smaller (11 1/2 x 7 1/2). You may need slightly more graham crackers to get all 4 layers if you have a pan with straight sides, or you may choose to just make 3 layers instead.
Beat the heavy cream in a large bowl with an electric mixer on high speed. When the mixture starts to thicken, gradually pour the sweetened condensed milk. Add it into the bowl in a steady stream as you continue to mix. When the milk is incorporated, mix in the cream cheese one cube at a time. Beat the mixture until it is thick and fluffy.
Line the bottom of a 13x9-inch baking dish with a single layer of graham crackers. You’ll use six full graham cracker sheets and one half sheet broken down the center horizontally (see video). Pour on a generous 1 1/2 cups of the cheesecake mixture and spread it over the crackers evenly. Add another layer of graham crackers and top with another 1 1/2 cups of cheesecake mixture. Repeat this step twice more until all of the cheesecake mixture is used.
After layering the ingredients you’ll have 1/2 graham cracker left over. Put it in a zip top bag and crush the crackers to crumbs with a rolling pin or your hands. Sprinkle the crumbs over the top of the dessert. Scatter the sliced strawberries on top of the dessert and cover with plastic wrap. Chill in the refrigerator for 2 hours, or until the graham crackers have softened (you can check this with a fork, the fork should glide through the dessert with no resistance from the graham crackers).
Garnish with mint sprigs if desired. Store leftovers in the refrigerator.
This dessert keeps well for up to 4 days in the refrigerator.
Keyword cream cheese filling, dipped graham crackers, fresh strawberries