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No-Bake Strawberry Crunch Cheesecake

Close-up of a slice of strawberry crunch cheesecake showing the graham cracker crust, pink filling, and red crunch topping.
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Make this creamy, no-bake Strawberry Crunch Cheesecake for a simple, impressive dessert. It features a buttery crust, smooth cream cheese filling, and a nostalgic strawberry shortcake-style crunch topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 1 cup strawberry puree (from fresh or thawed frozen strawberries)
  • 1 cup crushed strawberry shortcake cookies (for crunch topping)
  • 1/4 cup freeze-dried strawberries, crushed (for crunch topping)
  • 2 tablespoons granulated sugar (for crunch topping)
  • 2 tablespoons melted butter (for crunch topping)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 15 minutes.
  2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the sweetened condensed milk until fully incorporated.
  3. Add the wet ingredients: Mix in the heavy whipping cream, vanilla extract, and lemon juice until the mixture is smooth and creamy. Gently fold in the strawberry puree until just combined, avoiding overmixing.
  4. Assemble the cheesecake: Pour the cheesecake filling over the chilled crust. Smooth the top with a spatula. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
  5. Prepare the strawberry crunch topping: In a medium bowl, combine the crushed strawberry shortcake cookies, crushed freeze-dried strawberries, 2 tablespoons sugar, and 2 tablespoons melted butter. Mix until the crumbs are evenly coated.
  6. Finish and serve: Once the cheesecake is fully set, carefully remove the springform ring. Sprinkle the strawberry crunch topping evenly over the top surface of the cheesecake. Slice and serve immediately.

Notes

  • For individual portions, press the crust mixture into the bottom of 12 cupcake liners fitted with paper cups to make cheesecake bars.
  • If you prefer a brighter pink color, add 1-2 drops of red food coloring to the cheesecake filling before folding in the puree.
  • Keep the cheesecake refrigerated until just before serving to maintain its firm texture.

Nutrition

Find it online: https://delishcraze.com/strawberry-crunch-cheesecake-recipe/