In a large mixing bowl, combine the crispy rice cereal and melted butter until well coated.
Press the mixture into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon or a flat-bottomed glass to press the crust firmly into place. Place the crust in the refrigerator to chill while you prepare the filling.
In another mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Fold in the chopped strawberries and whipped cream until well combined.
Pour the cheesecake filling over the chilled crust in the springform pan, spreading it out evenly.
Arrange the sliced strawberries on top of the cheesecake filling.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.
Once set, remove the cheesecake from the refrigerator and carefully release it from the springform pan, if using.
Optionally, garnish with additional whipped cream and sliced strawberries before serving.
Nutritional information:
The nutritional content will vary based on factors such as specific brands of ingredients and portion sizes.
Generally, this no-bake crispy strawberry cheesecake will be relatively high in calories, fats, and sugars due to the cream cheese, whipped cream, and powdered sugar content. It will also provide some vitamins and minerals from the strawberries.
To get precise nutrition information, you can input the ingredients you use into a recipe calculator or consult the nutrition labels on the packaging.
