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No-Bake Strawberry Crunch Cheesecake

A close-up of a perfect slice of strawberry crunch cheesecake showing the graham cracker crust, creamy filling, and pink crumble topping.
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Make this creamy, no-bake strawberry crunch cheesecake featuring a buttery crust and a signature crunchy strawberry topping. This easy dessert is perfect for parties and summer gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1/2 cup strawberry gelatin powder (like Jell-O)
  • 1/2 cup crushed vanilla wafer cookies
  • 1/4 cup freeze-dried strawberries, crushed
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup strawberry puree or jam (for swirl/layer)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons 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 until smooth. Gradually beat in the sweetened condensed milk until combined.
  3. Mix in the lemon juice and vanilla extract. Beat until the mixture is smooth and slightly thickened.
  4. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  5. Pour half of the cheesecake filling over the chilled crust. Drizzle or swirl with half of the strawberry puree/jam. Top with the remaining filling. Cover and refrigerate for at least 6 hours, or preferably overnight, until firm.
  6. Prepare the strawberry crunch topping: In a medium bowl, combine the strawberry gelatin powder, crushed vanilla wafers, crushed freeze-dried strawberries, 1/4 cup sugar, and 4 tablespoons melted butter. Mix until crumbly and evenly coated.
  7. Once the cheesecake is set, remove it from the springform pan. Sprinkle the strawberry crunch topping evenly over the top surface of the cheesecake.
  8. If desired, swirl the remaining strawberry puree/jam lightly on top of the crunch layer for extra color. Slice and serve cold.

Notes

  • For a quicker dessert fix, you can prepare this recipe in individual serving glasses or as cheesecake bars in an 8×8 inch pan.
  • If you are planning ahead, this recipe benefits from an overnight chill to set completely.
  • This recipe is a great alternative to complicated meal planning when you need a fast, impressive dessert.

Nutrition

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