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No-Bake Strawberry Crunch Cheesecake

A delightful dessert featuring a creamy strawberry filling topped with a crunchy graham cracker layer, perfect for any family gathering.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 2 cups cream cheese (softened)
  • 1 cup granulated sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries (pureed)
For the Crunch Topping
  • 1.5 cups crushed graham crackers or digestive biscuits
  • 0.5 cup unsalted butter (melted)
  • 1 tablespoon sugar
For Garnish
  • as desired Fresh strawberries whole or sliced
  • as desired Whipped cream (optional)

Method
 

Prepare the Crunch Topping
  1. In a bowl, mix the crushed graham crackers with the melted butter and sugar until it reaches a crumbly consistency.
  2. Pour the mixture into a 9-inch springform pan, pressing it down evenly on the bottom.
Make the Cheesecake Filling
  1. In a large mixing bowl, combine the softened cream cheese and granulated sugar. Blend them until smooth and creamy.
  2. In a separate bowl, whisk the heavy whipping cream until soft peaks form. Gently fold this into the cream cheese mixture.
  3. Add the vanilla extract and pureed strawberries, folding them in slowly until well combined.
Assemble Your Cheesecake
  1. Carefully pour the cheesecake filling on top of the crunchy base, smoothing the top with a spatula.
  2. Cover and refrigerate for at least 4 hours or until firm.
Serve
  1. Once set, remove the sides of the springform pan.
  2. Garnish with fresh strawberries and whipped cream, if desired.

Notes

For dairy-free options, use a non-dairy cream cheese alternative. The cheesecake benefits from longer chilling time—refrigerate overnight for best flavor.