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No-Bake Strawberry Crunch Cheesecake

A delightful, creamy cheesecake infused with fresh strawberries, topped with a crunchy cookie topping, perfect for hot summer days.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
For the cheesecake filling
  • 16 oz cream cheese, softened
  • 1 cups powdered sugar
  • 2 cups whipped cream (or whipped topping)
  • 1 tsp vanilla extract
  • 2 cups fresh strawberries, pureed
For the crunch topping
  • 1.5 cups crushed cookies (vanilla wafers or shortbread)
  • 0.5 cups unsalted butter, melted

Method
 

Preparation
  1. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add in the powdered sugar and continue mixing until well combined.
  3. Stir in whipped cream and vanilla extract until fully combined.
  4. Add the pureed strawberries to the cream cheese mixture and gently fold until fully incorporated.
  5. Pour the strawberry cheesecake filling over the prepared crust, smoothing out the top with a spatula.
  6. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for the best results.
  7. In a separate bowl, mix crushed cookies with melted butter. Sprinkle the mixture over the chilled cheesecake before serving.
  8. Remove the sides of the springform pan, slice, and enjoy your No-Bake Strawberry Crunch Cheesecake!

Notes

Use high-quality cream cheese and fresh strawberries for the best flavor. This cheesecake can be made a day in advance and stored in an airtight container in the refrigerator for up to a week.