Strawberry Crunch Cheesecake Recipe
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!
- 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
1/2 cup unsalted butter, melted
1/4 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
1/2 cup confectioners' sugar
1/2 cup strawberry jam
Instructions
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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.
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In a blender, puree the fresh strawberries with granulated sugar and vanilla extract until smooth.
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In a large bowl, whip the chilled heavy cream until stiff peaks form.
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In another bowl, beat the softened cream cheese and confectioners' sugar until smooth and creamy.
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Gently fold the whipped cream into the cream cheese mixture, then swirl in the strawberry puree and strawberry jam to create a marbled effect.
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Pour the filling over the crust in the springform pan and smooth the top with a spatula.
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Refrigerate for at least 4 hours, or until set.
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Decorate with additional strawberries before serving.
Notes
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Variations: Try a mix of berries, a chocolate ganache drizzle, or add crushed nuts to the crust for a unique twist.
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Vegan Option: Substitute with coconut cream and dairy-free cream cheese.
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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.
Find it online: https://recipesbyjanet.com/strawberry-crunch-cheesecake-recipe/
