No-Bake Strawberry Crunch Cheesecake

This No-Bake Strawberry Crunch Cheesecake is a delightful dessert that layers creamy strawberry cheesecake filling with a buttery crust and a crunchy strawberry topping. It’s a vibrant, refreshing, and easy-to-make treat that’s perfect for warm-weather celebrations or quick dessert cravings.

Why You’ll Love This Recipe

This cheesecake requires no oven, making it ideal for hot days or when you’re short on time. The creamy, smooth filling paired with the crisp strawberry crunch topping delivers a satisfying contrast in every bite. It’s eye-catching and delicious, sure to impress guests without the fuss of traditional baking.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Graham cracker crumbs
• Unsalted butter (melted)
• Cream cheese
• Powdered sugar
• Vanilla extract
• Strawberry gelatin powder
• Whipped topping (or whipped cream)
• Fresh strawberries (sliced)
• Crunch topping: crushed golden cookies, freeze-dried strawberries, and butter

directions

1. Mix graham cracker crumbs with melted butter and press into a springform pan. Chill to set.
2. In a bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and strawberry gelatin powder.
3. Fold in whipped topping until well combined.
4. Pour filling over the crust and smooth the top. Chill for at least 4 hours or until firm.
5. Mix crushed cookies, crushed freeze-dried strawberries, and melted butter to create the crunch topping.
6. Sprinkle the crunch mixture over the set cheesecake and top with fresh strawberry slices.

Servings and timing

Serves 10–12. Prep time: 20 minutes. Chill time: 4 hours. Total time: 4 hours 20 minutes.

Variations

• Mixed Berry Version: Use a blend of berries instead of just strawberries.
• Chocolate Drizzle: Add a layer of chocolate ganache for a richer flavor.
• Lemon Twist: Add lemon zest to the filling for a citrusy touch.

storage/reheating

Store in the refrigerator for up to 4 days. Not suitable for reheating. Can be frozen (without fresh strawberries) for up to 1 month.

FAQs

Can I use a pre-made crust?

Yes, store-bought graham crusts work fine.

What can I use instead of gelatin?

Strawberry puree or jam can be used for natural flavor.

Can I freeze the whole cake?

Yes, freeze uncovered first, then wrap tightly.

Is this recipe gluten-free?

Use gluten-free cookies and crackers to make it gluten-free.

Can I make it vegan?

Use dairy-free cream cheese and whipped topping alternatives.

Do I have to use whipped topping?

You can use homemade whipped cream instead.

Can I use fresh strawberries in the filling?

Yes, just puree them and reduce moisture content slightly.

What’s the crunch topping made of?

Crushed cookies and freeze-dried strawberries with butter.

How do I slice it neatly?

Use a warm knife, wiped clean between cuts.

Can I prepare it in advance?

Yes, up to 24 hours ahead for best flavor.

Conclusion

No-Bake Strawberry Crunch Cheesecake is a show-stopping dessert that’s incredibly easy to make. With a creamy filling and crisp topping, it’s sure to become a favorite at any gathering or casual family dessert night.

Print