Strawberry Crunch Cheesecake Recipe

Introduction

Strawberry Crunch Cheesecake is a delightful no-bake dessert that combines a crisp graham cracker crust with a light, creamy filling and fresh strawberry topping. It’s perfect for warm days when you want something sweet and refreshing without turning on the oven.

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

1. Step 1: In a medium bowl, combine the crushed graham crackers and melted butter. Stir until the crumbs are evenly coated and the mixture has a wet sand texture.
2. Step 2: Press the graham cracker mixture firmly into the bottom and slightly up the sides of an 8-inch or 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass for even compression. Place in the freezer for 10 minutes to set.
3. Step 3: Beat the softened cream cheese in a large bowl until smooth. Add powdered sugar and vanilla extract, then continue beating until the mixture is fluffy and fully combined.
4. Step 4: Gently fold the whipped cream into the cream cheese mixture until no streaks remain, taking care not to deflate the whipped cream to keep the filling light and airy.
5. Step 5: Spread the cream cheese filling evenly over the chilled crust, smoothing the top with a spatula.
6. Step 6: In a small bowl, mix the sliced strawberries with the strawberry jam, stirring gently to coat the fruit. Spoon this mixture evenly over the cheesecake layer.
7. Step 7: Optional: Sprinkle extra crushed graham crackers or reserved strawberry crunch pieces over the top for added texture.
8. Step 8: Cover the cheesecake and refrigerate for at least 4 hours, or ideally overnight, until fully set.
9. Step 9: Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform, slice, and enjoy.

Tips & Variations

• For a tangier filling, add a teaspoon of lemon zest to the cream cheese mixture.
• Use fresh raspberries or blueberries instead of strawberries for a berry mix variation.
• To make it vegan, substitute with dairy-free cream cheese and whipped topping.
• If you prefer a crunchier topping, toast the graham crackers lightly before crushing.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To maintain freshness, cover with plastic wrap or store in an airtight container. Reheat is not recommended; serve chilled for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be prepared a day in advance and refrigerated overnight, which actually helps the flavors meld and the texture to set perfectly.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for texture and flavor, but if using frozen, thaw completely and drain excess liquid before mixing with the jam to avoid a soggy topping.

Strawberry Crunch Cheesecake Recipe

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★★★★★

5 from 116 reviews

This Strawberry Crunch Cheesecake is a delightful no-bake dessert combining a buttery graham cracker crust with a light and airy cream cheese filling, topped with fresh strawberries coated in sweet strawberry jam and an optional crunchy topping. Perfectly chilled, it offers a refreshing and luscious treat that’s easy to prepare and sure to impress.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 2 cups crushed graham crackers
• 1/2 cup melted butter

Filling

• 1 cup cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups whipped cream

Topping

• 2 cups fresh strawberries, sliced
• 1/4 cup strawberry jam
• Optional: extra crushed graham crackers or reserved strawberry crunch pieces

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Spread the filling: Spoon the cream cheese mixture over the chilled crust, smoothing the top with a spatula.
6. 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.
7. Add the crunch: If desired, sprinkle extra crushed graham crackers or reserved strawberry crunch pieces over the top for added texture.
8. Chill: Cover the cheesecake and refrigerate for at least 4 hours, or until fully set. For best results, let it chill overnight.
9. Serve: Run a knife around the edge of the pan before releasing the springform. Slice, serve, and enjoy every luscious bite!

Notes

• This cheesecake is no-bake and must be chilled to set properly.
• For extra crunch, you can reserve some crushed graham crackers to sprinkle on top.
• If fresh strawberries are unavailable, frozen can be used but should be thawed and drained first.
• Use full-fat cream cheese and whipped cream for best texture and flavor.
• Letting the cheesecake chill overnight enhances the flavor and firmness.

Keywords: Strawberry cheesecake, no-bake cheesecake, graham cracker crust, creamy dessert, summer dessert