Description

This Ultimate Strawberry Crunch Cheesecake is a no-bake, creamy delight that combines a smooth and luscious cream cheese filling with a crunchy strawberry topping. Perfectly sweet and irresistibly delicious, this cheesecake requires minimal effort and features a buttery graham cracker crust that adds the ideal texture contrast. It’s an easy dessert to prepare ahead, set overnight, and impress your guests with a fresh strawberry crunch experience.

Ingredients

Scale

Crust (Optional)

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1/4 cup granulated sugar

Filling

16 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream

Topping

1 cup strawberry crunch topping (store-bought or homemade)
For homemade topping: 1 package strawberry Jell-O, 1/2 cup graham cracker crumbs, 1/4 cup granulated sugar, 2 tbsp melted butter, 1/4 cup crushed freeze-dried strawberries

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Instructions

Prepare the crust (optional): In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar until evenly mixed. Press this mixture firmly into the bottom of a springform pan to create the crust layer. Place it in the refrigerator to chill and set while preparing the filling.
Make the cream cheese filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar until the mixture is smooth and creamy. Add vanilla extract and mix thoroughly to combine all flavors.
Whip the cream: In a separate bowl, whip the heavy whipping cream using an electric mixer until stiff peaks form, indicating the cream is firm and holds its shape.
Incorporate the whipped cream: Gently fold the whipped cream into the cream cheese mixture. Use a spatula to fold carefully until fully combined, keeping the mixture light and airy.
Assemble the cheesecake base: Pour the cream cheese filling over the prepared crust in the springform pan, or directly into the pan if you opt out of using a crust. Smooth the surface evenly.
Prepare the strawberry crunch topping: For a homemade version, mix strawberry Jell-O powder with graham cracker crumbs, granulated sugar, and melted butter. Stir in crushed freeze-dried strawberries for an extra burst of flavor and crunch. If using store-bought topping, keep it ready.
Add the topping: Sprinkle the strawberry crunch topping evenly over the cheesecake filling, pressing gently to adhere the topping to the surface.
Chill to set: Refrigerate the assembled cheesecake for at least 4 hours, preferably overnight, allowing it to firm up and the flavors to meld beautifully before slicing and serving.

Notes

You can skip the crust if preferred for a lighter cheesecake or dietary reasons.
For the strawberry crunch topping, freeze-dried strawberries add a delightful texture and intensified flavor; substitute with chopped fresh strawberries for a softer topping.
This cheesecake is best served chilled and consumed within 3-4 days for optimal freshness.
Ensure the cream cheese is fully softened to avoid lumps in the filling.
Use a springform pan for easy removal without damaging the cheesecake.