- 1 (8 ounce) package cream cheese, softened
- 1/3 cup white sugar
- 4 cups frozen whipped topping, thawed
- 1 (9 inch) prepared graham cracker crust
- 1/2 pint sliced fresh strawberries
- Beat cream cheese and sugar until smooth. Fold in whipped topping. Spoon mixture into graham crumb crust. Refrigerate for 2 hours.
- Once the cheesecake has set, garnish with sliced strawberries. Serve.