Description
This No-Bake Strawberry Crunch Cheesecake features a buttery graham cracker crust combined with a creamy, fluffy cream cheese filling mixed with fresh strawberries and strawberry jam. Topped with crunchy freeze-dried strawberries, this dessert is an easy and delightful treat perfect for any occasion without the need for baking.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 2 cups heavy whipping cream
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, chopped
Topping
- 1/2 cup strawberry jam
- 1/2 cup freeze-dried strawberries, crushed
Instructions
- Mix Crust Ingredients: In a medium-sized mixing bowl, combine the graham cracker crumbs and granulated sugar until evenly mixed.
- Add Butter to Crust: Pour in the melted unsalted butter and stir until the mixture is evenly coated and crumbly, forming the base for your crust.
- Transfer to Pan: Move the graham cracker mixture into the bottom of a 9-inch springform pan, ensuring an even distribution.
- Press Crust: Firmly press the mixture into the base of the pan to create a compact and even crust layer for the cheesecake.
- Chill Crust: Place the pan in the refrigerator to chill while preparing the filling, helping the crust to set firmly.
- Beat Cream Cheese: In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy, forming the cheesecake base.
- Add Sugar and Flavor: Incorporate powdered sugar and vanilla extract into the cream cheese, continuing to beat until fully combined and smooth.
- Whip Cream: In a separate bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form, adding lightness to the filling.
- Fold Whipped Cream: Gently fold the whipped cream into the cream cheese mixture, maintaining the airy texture without deflating it.
- Heat Strawberry Jam: In a small saucepan over low heat, warm the strawberry jam until softened and easily spreadable, stirring occasionally to prevent burning.
- Remove and Cool Jam: Once smooth, remove the jam from heat and set aside to slightly cool.
- Add Fresh Strawberries: Fold the chopped fresh strawberries into the cream cheese and whipped cream mixture gently to evenly distribute them.
- Assemble Filling: Pour the cream cheese and strawberry mixture over the chilled graham cracker crust and spread it into an even layer.
- Chill Cheesecake: Refrigerate the assembled cheesecake for at least 4 hours to allow it to fully set and firm up.
- Add Topping Crunch: Before serving, evenly sprinkle crushed freeze-dried strawberries on top for extra crunch and enhanced strawberry flavor.
- Remove from Pan: Carefully release the sides of the springform pan and transfer the cheesecake onto a serving plate.
- Serve: Slice the cheesecake and serve chilled, enjoying this delicious no-bake strawberry crunch dessert.
Notes
- Ensure the cream cheese is softened to room temperature for smoother mixing and better texture.
- Pressing the crust firmly helps avoid crumbling when serving.
- Chilling time can be extended for a firmer cheesecake texture if desired.
- Use fresh, ripe strawberries for the best flavor in the filling.
- Freeze-dried strawberries topping adds a nice crunchy contrast, but can be omitted if unavailable.
- This cheesecake should be stored in the refrigerator and consumed within 3 days for optimal freshness.
