Strawberry Crunch Cheesecake Recipe
This no-bake Strawberry Crunch Cheesecake combines a crunchy graham cracker crust with a light and fluffy cream cheese filling, topped with fresh strawberries coated in sweet strawberry jam for a refreshing and delightful dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 2 cups crushed graham crackers
- 1/2 cup melted butter
Filling
- 2 cups whipped cream
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Topping
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
- Extra crushed graham crackers (optional, for crunch)
Instructions
- Prepare the crust: In a medium bowl, combine crushed graham crackers and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
- Press into pan: 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.
- Make the filling: 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.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Be careful not to deflate the whipped cream—this keeps your cheesecake filling light and airy.
- Spread the filling: Spoon the cream cheese mixture over the chilled crust, smoothing the top with a spatula.
- Top with strawberries and jam: In a small bowl, combine the sliced strawberries with the strawberry jam. Stir gently to coat. Spoon the mixture evenly over the cheesecake layer.
- Add the crunch: If you’d like, sprinkle extra crushed graham crackers or reserved strawberry crunch pieces over the top for added texture.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours, or until fully set. For best results, let it chill overnight.
- Serve: Run a knife around the edge of the pan before releasing the springform. Slice, serve, and enjoy every luscious bite!
Notes
- You can substitute strawberry jam with fresh strawberry puree for a fresher topping.
- To make this recipe gluten-free, use gluten-free graham crackers.
- Make sure the cream cheese is at room temperature to avoid lumps in the filling.
- For extra crunch, reserve some graham cracker crumbs before mixing with butter to sprinkle on top.
- Refrigerate the cheesecake for at least 4 hours for proper setting, overnight is best.
Keywords: strawberry cheesecake, no bake cheesecake, easy dessert, graham cracker crust, creamy cheesecake, strawberry topping
Find it online: https://todayfoodrecipe.com/strawberry-crunch-cheesecake-recipe/
