Description
No-Bake Strawberry Crunch Cheesecake is a refreshing and creamy dessert layered with a buttery graham cracker crust, strawberry-flavored cheesecake filling, and a crisp strawberry crunch topping. It’s an easy, crowd-pleasing treat perfect for warm days or festive occasions.
Ingredients
Units
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 package (3 oz) strawberry gelatin powder
- 8 oz whipped topping (or whipped cream)
- 1 cup sliced fresh strawberries
- 1 cup crushed golden cookies
- 1/2 cup freeze-dried strawberries, crushed
- 2 tbsp melted butter (for crunch topping)
Instructions
- Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a springform pan to form the crust. Chill for at least 15 minutes to set.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla extract, and strawberry gelatin powder, mixing until fully combined.
- Fold in whipped topping until the mixture is smooth and fluffy.
- Pour the filling over the prepared crust and smooth the top with a spatula. Chill in the refrigerator for at least 4 hours or until set.
- In a small bowl, mix crushed golden cookies, freeze-dried strawberries, and melted butter to form the crunch topping.
- Sprinkle the crunch topping evenly over the chilled cheesecake.
- Garnish with sliced fresh strawberries before serving.
Notes
- Use a warm knife for clean slices.
- Freeze-dried strawberries add vibrant color and crunch.
- Chill the cheesecake overnight for best texture and flavor.
- Replace gelatin with strawberry puree for a more natural flavor.
- To freeze, omit fresh strawberries and wrap tightly after initial freeze.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 240mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg