• De-stim ½ pound of strawberries and place them in a high speed blender. Puree them until it is liquid.
  ½ pound (227 g) Fresh Strawberries
• Pour the strawberry puree into a saucepan over medium heat. Cook while stirring frequently until the puree is reduced by half, it should take 20-25 minutes. You want about ½ cup of reduced puree. Set aside the cooked strawberries to cool to room temperature.

For the crust

• Add the graham crackers to a food processor and pulse until they are a fine powder.
  8.5 ounces (240 g) Gluten Free Graham Crackers
• Combine the graham cracker crumbs, sugar, salt and melted butter in a mixing bowl. Stir well until the crumbs are coated and resemble wet sand.
  2 Tablespoons (25 g) Sugar, ¼ teaspoon Salt, ½ Cup (113 g) Vegan Butter
• Spread the graham cracker mixture in the bottom of a 9x9 baking dish. Use a flat bottomed cup to press the crumbs into an even layer. Place the crust in the refrigerator while you mix the filling.

For the filling

• Add the cream cheese to the bowl of an electric mixer. Beat on medium speed for about 2 minutes until creamy and smooth. Scrape down the bowl.
  16 ounces (454 g) Vegan Cream Cheese
• Add the powdered sugar, vanilla and lemon juice to the cream cheese. Beat again until it's well mixed.
  1 ¼ Cup (150 g) Powdered Sugar, 2 teaspoons Vanilla Extract, 2 teaspoons Lemon Juice
• Add 9 ounces (1 container) of whipped cream to the cream cheese mixture. Use a spatula to fold it together.
  18 ounces (510 g) Vegan Whipped Cream
• Divide the cheesecake mixture into two bowls.
• Leave one bowl plain. Add the reduced strawberry puree and strawberry extract to the second bowl. Fold together until well mixed with no streaks in the pink color.
  ½ teaspoon Strawberry Extract

Assemble the strawberry delight

• De-stem and slice the remaining strawberries. Lay a single layer of strawberry slices over the graham cracker crust. Place the remaining strawberries in an airtight container in the refrigerator.
  1 pounds (454 g) Fresh Strawberries
• Add the plain cheesecake filling on top of the sliced strawberries. Spread it into an even layer. Place the dessert in the freezer for 20 minutes.
• After it has chilled, add the strawberry cheesecake filling and spread it into an even layer. Cover the dessert with plastic wrap and refrigerate it overnight.
• Right before serving, remove the dessert from the refrigerator. Spread the remaining container of whipped cream over the top and decorate with the remaining strawberry slices.