Description
A no-bake Strawberry Crunch Cheesecake that combines creamy cheese with fresh strawberries and a crunchy topping, perfect for gatherings.
Ingredients
Scale
- 1 ½ cups vanilla cookies, crushed
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup fresh strawberries, pureed
- 1 cup strawberry crunch topping (commercial or homemade)
Instructions
- Combine crushed vanilla cookies with melted butter. Press the mixture into the bottom of a 9-inch springform pan to form a crust.
- Beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined.
- Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Mix in the strawberry puree until fully incorporated, creating a luscious filling.
- Pour the strawberry filling over the crust in the springform pan, smoothing the top with a spatula.
- Sprinkle the strawberry crunch topping evenly over the cheesecake.
- Cover and refrigerate for at least 240 minutes, or until set.
- Slice and serve chilled, savoring every creamy, fruity bite.
Notes
This cheesecake can be made a day in advance for best flavor. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg