No-Bake Strawberry Crunch Cheesecake
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.
- 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
Ingredients
- Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- Filling
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- Strawberry Layer
- 2 cups fresh strawberries, chopped
- ½ cup strawberry jam
- Crunchy Topping
- ½ cup freeze-dried strawberries, crushed
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.
