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No-Bake Strawberry Crunch Cheesecake

A close-up, tempting slice of strawberry crunch cheesecake showing layers of crust, cream, and strawberry filling, topped with golden crumble.
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A simple, no-bake recipe for a creamy strawberry cheesecake topped with a crunchy, sweet crumble.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup strawberry puree
  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • For the Crunch Topping: 1 cup vanilla wafer crumbs
  • 1/2 cup freeze-dried strawberries, crushed
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • Pink food coloring (optional)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill for 15 minutes.
  2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the thawed whipped topping gently.
  3. Divide the filling: Remove about 1 cup of the cheesecake filling and set aside. To the remaining filling in the bowl, gently fold in the strawberry puree until just combined.
  4. Layer the cheesecake: Spread the strawberry cheesecake mixture over the chilled crust. Top with the reserved plain cheesecake mixture. Smooth the top. Freeze for 1 hour to set slightly.
  5. Prepare the crunch topping: In a medium bowl, combine vanilla wafer crumbs, crushed freeze-dried strawberries, 1/4 cup sugar, and 4 tablespoons melted butter. Mix until the crumbs are evenly coated. Add a drop of pink food coloring if desired.
  6. Assemble the crunch: Sprinkle the crunch topping evenly over the set cheesecake layer.
  7. Chill: Cover the cheesecake loosely and refrigerate for at least 6 hours, or preferably overnight, before serving. Release the springform sides before slicing.

Notes

  • For individual servings, press the crust mixture into the bottoms of muffin tins lined with paper liners, then assemble the layers in each cup.
  • If you do not have freeze-dried strawberries, you can substitute with 1/4 cup finely crushed shortbread cookies and increase the pink food coloring slightly.
  • Use full-fat cream cheese for the best texture in this no-bake recipe.

Nutrition

Find it online: https://cookerycourier.com/strawberry-crunch-cheesecake-recipe/