Name: Strawberry Crunch Cheesecake Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 cups crushed graham crackers; 1/2 cup melted butter; 2 cups whipped cream; 1 cup cream cheese, softened; 1/2 cup powdered sugar; 1 tsp vanilla extract; 2 cups fresh strawberries, sliced; 1/4 cup strawberry jam; Extra crushed graham crackers (optional, for crunch)

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Introduction

This Strawberry Crunch Cheesecake is a delightful no-bake dessert perfect for warm days or any occasion. With a crisp graham cracker crust, a light and airy cream cheese filling, and a fresh strawberry topping, it’s a fresh and satisfying treat for the whole family.

A slice of strawberry cheesecake sits on a white plate over a white marbled surface. The dessert has three main layers: a thick, crumbly light brown crust at the bottom; a thick, fluffy white creamy middle layer; and a glossy bright red strawberry topping with whole strawberries on top. The strawberries are fresh and shiny, covered in a glossy red sauce that drips down the side of the slice. There is also a small green mint leaf on top and a light dusting of powdered sugar over the strawberries and sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crushed graham crackers
1/2 cup melted butter
2 cups whipped cream
1 cup cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
2 cups fresh strawberries, sliced
1/4 cup strawberry jam

Instructions

Step 1: In a medium bowl, combine crushed graham crackers and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
Step 2: Pour the graham cracker mixture into the bottom of an 8-inch or 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to press the crust firmly and evenly onto the bottom and slightly up the sides. Place in the freezer for 10 minutes to set.
Step 3: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract. Continue to beat until fully combined and fluffy.
Step 4: Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Be careful not to deflate the whipped cream to keep the filling light and airy.
Step 5: Spoon the cream cheese mixture over the chilled crust, smoothing the top with a spatula.
Step 6: In a small bowl, combine the sliced strawberries with the strawberry jam. Stir gently to coat. Spoon the mixture evenly over the cheesecake layer.
Step 7: If desired, sprinkle extra crushed graham crackers or reserved strawberry crunch pieces over the top for added texture.
Step 8: Cover the cheesecake and refrigerate for at least 4 hours, or until fully set. For best results, let it chill overnight.
Step 9: Run a knife around the edge of the pan before releasing the springform. Slice and serve.

Tips & Variations

Use cold whipped cream to help maintain a light and fluffy filling.
For extra crunch, toast the graham crackers lightly before crushing.
Swap strawberries for raspberries or blueberries for a different berry twist.
Make individual portions in small jars for a fun presentation.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To serve, allow it to sit at room temperature for 10-15 minutes for easier slicing. Avoid freezing as the texture may change.

How to Serve

A slice of strawberry cheesecake is shown on a white plate set on a white marbled surface. The cheesecake has a crumbly golden brown crust at the bottom, followed by a thick white creamy layer. Inside the creamy layer, there is a layer of bright red strawberry filling with visible strawberry pieces. On top, the cheesecake has a thick layer of white cream, crowned with whole fresh strawberries coated in a glossy red strawberry glaze, which is dripping down the side of the slice. A small green mint leaf is placed near the strawberries, and a light dusting of powdered sugar decorates the top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them well before mixing with the jam to avoid excess moisture that could soften the crust.

Do I need a springform pan?

A springform pan is best for easy removal without damaging the crust, but you can use a regular pan lined with parchment paper if needed.