Description
This Berrylicious Strawberry Crunch Cheesecake is a creamy no-bake dessert layered with fresh strawberries, fluffy cheesecake filling, and a buttery graham cracker crust. It is refreshing, fruity, and perfect for warm-weather gatherings.
Ingredients
2 cups crushed graham crackers
1/2 cup melted butter
2 cups whipped cream
1 cup cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, sliced
1/4 cup strawberry jam
Extra crushed graham crackers, for topping
Whole strawberries, for garnish
Instructions
- Mix the crushed graham crackers with melted butter until evenly combined.
- Press the mixture firmly into the bottom of a springform pan to form the crust.
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the whipped cream until the filling is light and fully combined.
- Spread half of the cream mixture over the graham cracker crust.
- Arrange a layer of sliced strawberries over the cream layer.
- Drizzle strawberry jam over the strawberries.
- Spread the remaining cream mixture over the strawberry layer and smooth the top.
- Garnish with extra crushed graham crackers and whole strawberries.
- Chill the cheesecake for at least 4 hours, or until firm, before slicing and serving.
Notes
For extra flavor, add a little lemon zest to the cheesecake filling.
Raspberries, blueberries, or mixed berries can be used instead of strawberries.
Store covered in the refrigerator for up to 3 days.
Freeze for up to 1 month and add fresh garnishes after thawing.
A springform pan makes slicing easier, but a deep pie dish also works.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 24 g
- Sodium: 260 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 62 mg
