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No-Bake Strawberry Crunch Cheesecake

A close-up slice of strawberry crunch cheesecake featuring a graham cracker crust and bright pink strawberry crunch topping.
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Make this creamy, no-bake strawberry crunch cheesecake, featuring a smooth filling and a nostalgic, crunchy strawberry topping. It is an easy showstopper dessert perfect for summer gatherings or birthdays.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar (for whipped cream)
  • 1 cup crushed strawberry shortcake wafer cookies (for crunch topping)
  • 1/4 cup freeze-dried strawberries, crushed fine (for crunch topping)
  • 2 tablespoons granulated sugar (for crunch topping)
  • 1 tablespoon melted butter (for crunch topping)
  • 1/2 cup strawberry puree or jam (for swirl/layer)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the freezer for 15 minutes.
  2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the sweetened condensed milk until fully incorporated.
  3. Add the lemon juice and vanilla extract. Mix until the filling thickens slightly.
  4. In a separate bowl, whip the cold heavy whipping cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
  5. Assemble the cheesecake: Spread half of the cheesecake filling over the chilled crust. Dollop the strawberry puree or jam over the filling and gently swirl it with a knife. Top with the remaining cheesecake filling and smooth the top.
  6. Chill the cheesecake for at least 6 hours, or preferably overnight, until firm.
  7. Prepare the strawberry crunch topping: In a small bowl, combine the crushed wafer cookies, crushed freeze-dried strawberries, 2 tablespoons sugar, and 1 tablespoon melted butter. Mix until the mixture resembles coarse, moist crumbs.
  8. Once the cheesecake is fully set, carefully remove it from the springform pan. Sprinkle the strawberry crunch topping evenly over the top surface of the cheesecake.
  9. Slice and serve immediately, or keep chilled until ready to serve.

Notes

  • For an easier crunch topping, you can substitute the wafer cookies with vanilla wafer cookies mixed with pink food coloring and a small amount of strawberry gelatin powder.
  • If you prefer individual servings, prepare this recipe in a 9×13 inch pan to make easy strawberry crunch cheesecake bars.
  • This no-bake dessert is best made a day ahead to allow the filling to set completely.

Nutrition

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