Description

This No-Bake Strawberry Crunch Cheesecake is the perfect combination of creamy, fruity, and crunchy. With no oven required, it’s an easy yet impressive dessert for any occasion!

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
½ cup melted butter
2 tbsp sugar

For the Filling:

16 oz cream cheese, softened
1 cup heavy cream
¾ cup sugar
1 tsp vanilla extract
1 cup fresh strawberries, diced

For the Crunch Topping:

½ cup freeze-dried strawberries, crushed
½ cup graham cracker crumbs
2 tbsp melted butter

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Instructions

Prepare the Crust:
- Combine graham cracker crumbs, melted butter, and sugar in a bowl.
- Press the mixture evenly into the base of a 9-inch springform pan.
- Chill in the fridge for 15 minutes.
Make the Filling:
- Beat softened cream cheese and sugar until smooth.
- In a separate bowl, whip heavy cream until soft peaks form.
- Fold whipped cream into the cream cheese mixture.
- Stir in vanilla extract and diced strawberries.
Assemble the Cheesecake:
- Spread the filling evenly over the chilled crust.
- Smooth the top with a spatula.
Prepare the Crunch Topping:
- Mix freeze-dried strawberries, graham cracker crumbs, and melted butter.
- Sprinkle the topping evenly over the cheesecake.
Chill:
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Serve:
- Carefully remove the cheesecake from the springform pan.
- Slice and serve chilled. Enjoy!

Notes

1️⃣ Chilling is Key: Ensure the cheesecake chills for at least 4 hours, or ideally overnight, to achieve a firm and creamy texture. Skipping this step may result in a runny filling.

2️⃣ Room Temperature Cream Cheese: Use softened cream cheese to avoid lumps in the filling. Take it out of the fridge about 20-30 minutes before starting the recipe.

3️⃣ Crunch Topping Timing: Add the crunch topping just before serving if you want to maintain its maximum crispiness. If added too early, it might absorb moisture from the filling and lose its crunch.

Prep Time: 20 min
Cook Time: 4 hours