Why You’ll Love No-Bake Strawberry Crunch Cheesecake Recipe

Combines a creamy cheesecake with a fruity, crunchy twist—fresh strawberries meet graham cracker crumbs and freeze-dried strawberry crunch for delightful contrast.
Perfect for hot days since it requires no oven—just a bit of chilling in the fridge.
Adaptable and customizable: swap crust ingredients, add citrus zest, or mix in strawberry puree to fine-tune flavor to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Granulated sugar
Unsalted butter, melted
Heavy whipping cream
Cream cheese, softened
Powdered sugar
Vanilla extract
Fresh strawberries, chopped
Strawberry jam
Freeze-dried strawberries, crushed

Directions

Mix graham cracker crumbs with sugar and melted butter; press into the bottom of a 9-inch springform pan to form the crust, then chill.
Beat cream cheese until smooth, then mix in powdered sugar and vanilla.
Whip heavy cream to stiff peaks and gently fold into cream cheese mixture to keep it light and airy.
Warm strawberry jam over low heat to soften, then fold in chopped fresh strawberries.
Spread the strawberry-filled cheesecake mixture over the chilled crust in the pan.
Chill in the refrigerator for at least 4 hours, or preferably overnight, allowing the cheesecake to fully set.
Before serving, sprinkle crushed freeze-dried strawberries on top for crunch and flavor; then gently remove from pan and slice.

Servings and timing

Prep Time: approximately 20 minutes
Rest/Chill Time: at least 4 hours (total time ~4 hrs 20 mins)
Servings: yields about 8 to 12 slices, depending on portion size

Variations

Swap the graham cracker crust for crushed shortbread or cookies for a flavor change.
Mix in lemon zest or strawberry puree to intensify flavor.
Try other fruits like raspberries, blueberries, peaches, or mangoes for a unique twist.

Storage/Reheating

Store in the refrigerator, tightly covered, for up to 3–4 days; the crust will stay crunchy if kept cold and protected.
For longer storage, freeze well-wrapped (plastic wrap + foil) and thaw overnight in the fridge before serving.

FAQs

What’s the best pan to use?

A 9-inch springform pan is ideal for easy removal; alternatively, a cake or pie pan lined with parchment paper works too.

Can I make it ahead of time?

Yes, you can prepare it up to one day in advance and keep it chilled—just add the crunch topping right before serving to preserve texture.

What if I don’t have freeze-dried strawberries?

You can use extra cream cheese filling or lightly crushed cookies instead, though freeze-dried strawberries offer more concentrated flavor and crunch.

Can I use frozen strawberries instead of fresh?

Yes—just thaw and drain them well before folding into the filling to avoid a soggy texture.

Why is chilling necessary?

Chilling helps the cheesecake to firm up and hold its shape—this texture is crucial in a no-bake dessert.

Can I adjust sweetness levels?

Absolutely—taste as you go, and adjust sugar in the crust or filling to suit your preference.

Is refrigeration enough to store leftovers?

Yes—refrigeration keeps the crust crisp and filling fresh for up to 4 days if covered properly.

Can I freeze leftovers?

Yes. If freezing, wrap tightly to prevent freezer burn and thaw overnight in the fridge before serving.

How can I make it firmer?

Press the crust more firmly, add a touch more butter, or extend chilling time to improve structure.

Any garnish ideas?

Serve with fresh whipped cream, mint leaves, a drizzle of chocolate ganache, or a side berry salad to elevate presentation and flavor.

Conclusion

This No-Bake Strawberry Crunch Cheesecake is a show-stopping dessert that’s both elegant and easy. Its creamy filling, fruity bursts, and crunchy contrast make it a crowd-pleaser any day of the week. Plus, it’s highly customizable and requires no oven—perfect for warmer weather.

No-Bake Strawberry Crunch Cheesecake

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A delightfully creamy no-bake strawberry crunch cheesecake with a buttery graham cracker crust, a luscious cheesecake filling infused with fresh strawberries, and a crunchy, freeze-dried strawberry topping—perfect for an easy yet impressive dessert.

Author: Emily
Prep Time: 20 minutes
Cook Time: Minimum 4 hours (or overnight)
Total Time: 4 hours 20 minutes
Category: Dessert
Method: No-Bake, Refrigerated
Cuisine: American
Diet: Vegetarian

Instructions

In a bowl, combine graham cracker crumbs and sugar. Stir in melted butter until evenly coated. Press mixture firmly into the bottom of a 9-inch springform pan. Chill.
Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until well combined. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture.
Warm strawberry jam until spreadable. Fold chopped strawberries into the cheesecake mixture. Spread evenly over the chilled crust.
Refrigerate at least 4 hours or overnight until set. Just before serving, sprinkle crushed freeze-dried strawberries over the top. Remove from the pan, slice, and enjoy.

Notes

Press crust firmly for a sturdier base; add a bit more butter if needed.
If fresh strawberries are out of season, use thawed, well-drained frozen strawberries.
For the best crunch, add topping just before serving.
Store covered in the refrigerator for 3–4 days, or freeze for longer storage.