16graham crackers16 full sheets of graham crackers, pulsed
24ozcream cheesesoftened at room temperature
1 1/2cupsconfectioners sugar
1 1/2cupheavy whipping cream
To a food processor add the graham crackers and pulse until a fine crumb. Add the salt, sugar, and melted butter to the food processor. Pulse until well combined. Press into a 9x13, parchment lined casserole dish. Place into the fridge or freezer while assembling the filling.
In a large bowl, beat the cream cheese with a hand mixer about 3-5 minutes, until light and fluffy.
Add the confectioners sugar and vanilla extract. Beat again until combined.
In a separate large bowl beat the heavy whipping cream until stiff peaks form.
Use a rubber spatula to fold the whipped cream into the cream cheese mixture. Pour the combined mixture onto the graham cracker crust and smooth.
Refrigerate 6 hours to overnight.
Remove from the dish and cut with a sharp knife into 20 (5x4) pieces. Top with sliced strawberries if desired.
Store in an air-tight container in the refrigerator for up to 7 days.
You can alternatively use golden or chocolate Oreos for the crust. If you plan to do so, remove the butter, sugar, and salt that goes with the graham cracker crust. Pulse Oreos in a food processor (cream filling and all) then press into the pan.