Strawberry Crunch Cheesecake Recipe

Why You’ll Love This Recipe

This Strawberry Crunch Cheesecake is everything you could want in a dessert—creamy, fruity, and full of texture. The combination of fresh strawberries, rich cream cheese, and a crunchy graham cracker crust makes each bite irresistible. With no baking required, it’s an easy yet elegant dessert that can be prepared in advance, making it ideal for busy days. The vibrant marbled strawberry filling and the refreshing taste of strawberry jam give this cheesecake a burst of flavor, perfect for any occasion!

Ingredients

• 2 cups crushed graham crackers

• ½ cup unsalted butter, melted

• ¼ cup sugar

• 2 cups fresh strawberries, hulled and halved

• 1 tablespoon granulated sugar

• 1 teaspoon vanilla extract

• 2 cups heavy cream, chilled

• 1 package (8 oz) cream cheese, softened

• ½ cup confectioners' sugar

• ½ cup strawberry jam

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar until the mixture is well combined and crumbly. Press this mixture into the bottom of a springform pan to form the crust. Chill in the refrigerator for 30 minutes.

2. In a blender, puree the fresh strawberries with granulated sugar and vanilla extract until smooth.

3. In a large bowl, whip the heavy cream until stiff peaks form.

4. In another bowl, beat the softened cream cheese and confectioners' sugar until smooth and creamy.

5. Fold the whipped cream into the cream cheese mixture gently, then swirl in the strawberry puree and strawberry jam to create a marbled effect.

6. Pour the filling over the crust in the springform pan. Smooth the top with a spatula.

7. Refrigerate for at least 4 hours, or until set.

8. Decorate with additional strawberries before serving.

Servings and Timing

• Servings: 8 servings

• Prep Time: 30 minutes

• Chilling Time: 4 hours

• Total Time: 4 hours 30 minutes

• Calories per Serving: 520 kcal

Variations

• Berry Blend: Instead of just strawberries, try using a mix of berries like raspberries and blueberries for a unique twist.

• Chocolate Lovers: Add a drizzle of chocolate ganache on top of the cheesecake for an indulgent, chocolate-strawberry combo.

• Nutty Crunch: Add crushed nuts, like almonds or pecans, into the graham cracker crust for an extra crunch.

• Vegan Version: Swap out the cream cheese and heavy cream for vegan substitutes, such as coconut cream and dairy-free cream cheese.

Storage/Reheating

Store your Strawberry Crunch Cheesecake in an airtight container in the refrigerator for up to 4 days. Since it’s a no-bake dessert, it’s best served chilled, and no reheating is necessary. You can also freeze leftovers for up to 2 months—just let it thaw in the fridge overnight before serving.

FAQs

Can I make this cheesecake in advance?

Yes! This cheesecake can be prepared up to 2 days in advance. Just make sure to refrigerate it until ready to serve.

Can I use frozen strawberries for this recipe?

Fresh strawberries work best for this cheesecake, but if you use frozen strawberries, make sure to thaw them completely and drain excess moisture before blending.

Can I make this cheesecake in a different pan size?

Yes! You can use a larger or smaller springform pan depending on how thick you want the cheesecake layers. Just adjust the crust and filling proportions accordingly.

How can I make the cheesecake filling fluffier?

Whipping the heavy cream to stiff peaks before folding it into the cream cheese mixture will give the cheesecake a lighter, fluffier texture.

Can I skip the strawberry jam in this recipe?

While the jam adds flavor and a marbled effect, you can skip it if you prefer a simpler strawberry filling.

Can I use a graham cracker crust substitute?

Yes! You can substitute graham crackers with crushed cookies like Oreos or digestive biscuits to create a different crust flavor.

How do I make the cheesecake set faster?

If you’re in a hurry, place the cheesecake in the freezer for 1-2 hours to speed up the setting process, though it’s best when allowed to set in the fridge for at least 4 hours.

Is this cheesecake gluten-free?

This recipe is not gluten-free as it uses graham crackers in the crust. You can easily make it gluten-free by using gluten-free graham crackers or another gluten-free cookie.

Can I use a hand mixer instead of a stand mixer?

Yes! A hand mixer will work just fine for whipping the heavy cream and beating the cream cheese mixture.

How do I know when the cheesecake is set?

The cheesecake should be firm and hold its shape when you cut into it. If it’s still a bit wobbly, let it refrigerate for longer.

Conclusion

This Strawberry Crunch Cheesecake is a delightful treat that brings together the sweetness of strawberries and the richness of a creamy filling. With a simple no-bake preparation, it’s perfect for any occasion, whether it’s a family dinner or a summer party. You’ll love how the combination of flavors and textures create a truly irresistible dessert. Plus, it’s easy to customize and prepare in advance, making it a convenient option for busy hosts and dessert lovers alike!

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This irresistible no-bake Strawberry Crunch Cheesecake is a delicious blend of creamy cheesecake filling, fresh strawberries, and a crunchy graham cracker crust. With its vibrant marbled filling and refreshing strawberry flavor, it’s a perfect dessert for any occasion. Easy to prepare and ideal for busy days, this cheesecake will be a hit with family and friends!

• Author: Janet
• Prep Time: 30 minutes
• Chilling Time: 4 hours
• Total Time: 4 hours 30 minutes
• Yield: 8 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

2 cups crushed graham crackers

½ cup unsalted butter, melted

¼ cup sugar

2 cups fresh strawberries, hulled and halved

1 tablespoon granulated sugar

1 teaspoon vanilla extract

2 cups heavy cream, chilled

1 package (8 oz) cream cheese, softened

½ cup confectioners' sugar

½ cup strawberry jam

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Instructions

• In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Stir until the mixture is well combined and crumbly. Press this mixture into the bottom of a springform pan to form the crust. Chill in the refrigerator for 30 minutes.

• In a blender, puree the fresh strawberries with granulated sugar and vanilla extract until smooth.

• In a large bowl, whip the chilled heavy cream until stiff peaks form.

• In another bowl, beat the softened cream cheese and confectioners' sugar until smooth and creamy.

• Gently fold the whipped cream into the cream cheese mixture, then swirl in the strawberry puree and strawberry jam to create a marbled effect.

• Pour the filling over the crust in the springform pan and smooth the top with a spatula.

• Refrigerate for at least 4 hours, or until set.

• Decorate with additional strawberries before serving.

Notes

• Variations: Try a mix of berries, a chocolate ganache drizzle, or add crushed nuts to the crust for a unique twist.

• Vegan Option: Substitute with coconut cream and dairy-free cream cheese.

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze for up to 2 months—let thaw in the fridge overnight before serving.