Description
This delightful no-bake Strawberry Crunch Cheesecake features a creamy, rich cheesecake filling atop a buttery graham cracker crust, topped with a luscious strawberry topping and a crunchy, sweet crumble. The combination of smooth cheesecake, fresh strawberries, and a satisfying crunch creates a symphony of textures and flavors perfect for any occasion.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- For the Crunch Topping:
- 1 cup crushed freeze-dried strawberries
- 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Set aside.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
- Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
- Prepare the Strawberry Topping: In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Let the mixture sit for about 15-20 minutes to macerate and release juices.
- Make the Crunch Topping: In a small bowl, combine the crushed freeze-dried strawberries, graham cracker crumbs, granulated sugar, and melted butter. Mix until crumbly.
- Add Toppings: Once the cheesecake is set, remove it from the refrigerator. Spoon the macerated strawberries over the cheesecake, allowing some of the juices to drizzle down the sides. Finally, sprinkle the crunchy topping evenly over the strawberries.
- Serve: Carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve chilled. Enjoy!
Notes
Variations & Substitutions: - Berry Mix: Swap out strawberries for a mix of blueberries, raspberries, or blackberries for a berry medley cheesecake. - Chocolate Drizzle: Drizzle melted chocolate over the top for an extra layer of indulgence. - Gluten-Free Option: Use gluten-free graham crackers for the crust and crunch topping. Storage & Reheating Instructions: - Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. - Freezing: This cheesecake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving. - Reheating: There’s no need to reheat cheesecake; serve it chilled.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
