Print

Strawberry Crunch Cheese Cake Recipe

Strawberry Crunch Cheese Cake Recipe
Print Recipe

★★★★★

4.7 from 20 reviews

This Strawberry Crunch Cheesecake is a no-bake delight featuring a crunchy graham cracker crust, a light and fluffy cream cheese filling, and a fresh strawberry topping coated with sweet strawberry jam. Perfectly chilled and easy to prepare, it’s a refreshing dessert that combines creamy texture with fruity freshness and a satisfying crunch.

Ingredients

Scale

Crust

  • 2 cups crushed graham crackers
  • 1/2 cup melted butter

Filling

  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups whipped cream

Topping

  • 2 cups fresh strawberries, sliced
  • 1/4 cup strawberry jam
  • Optional: extra crushed graham crackers or reserved strawberry crunch pieces for garnish

Instructions

  1. Prepare the crust: In a medium bowl, combine the crushed graham crackers and melted butter. Stir well until the crumbs are evenly coated and mixture resembles wet sand.
  2. Press into pan: Transfer the graham cracker mixture into the bottom of an 8-inch or 9-inch springform pan. Using the back of a spoon or a flat-bottomed glass, press the crust firmly and evenly onto the bottom and slightly up the sides. Place in the freezer for 10 minutes to set firmly.
  3. Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract. Continue beating until fully combined and fluffy.
  4. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Be careful to fold gently to keep the mixture light and airy without deflating the whipped cream.
  5. Spread the filling: Spoon the cream cheese mixture over the chilled crust, smoothing the top evenly with a spatula.
  6. Top with strawberries and jam: In a small bowl, combine the sliced strawberries with strawberry jam. Stir gently to evenly coat the strawberries. Spoon this mixture evenly over the cheesecake filling layer.
  7. Add the crunch: Optionally, sprinkle extra crushed graham crackers or reserved strawberry crunch pieces on top to add texture and crunch.
  8. Chill: Cover the cheesecake and refrigerate for at least 4 hours or overnight for best results, allowing it to fully set and flavors to meld.
  9. Serve: Before serving, run a knife around the edge of the springform pan to loosen the cheesecake. Remove the sides of the pan, slice into portions, and enjoy the luscious strawberry crunch cheesecake.

Notes

  • For best texture, use freshly whipped cream rather than canned or stabilized whipped toppings.
  • You can substitute strawberry jam with fresh strawberry preserves for a less sweet topping.
  • If you don’t have a springform pan, use a pie dish but be careful when serving as it might not hold shape as well.
  • This cheesecake must be kept refrigerated and is best consumed within 2-3 days.
  • Adding a splash of lemon juice to the strawberry topping can enhance the fruit’s brightness.

Nutrition

Keywords: strawberry cheesecake,no bake cheesecake,strawberry dessert,crunchy cheesecake,summer dessert,easy cheesecake recipe

Find it online: https://cheframi.com/strawberry-crunch-cheese-cake-recipe/