No-Bake Strawberry Crunch Cheesecake
A fun and creamy no-bake cheesecake with a bright strawberry flavor and a crunchy topping, perfect for summer gatherings or any time of year.
Ingredients
For the crust
- 1 cups crushed golden sandwich cookies Can substitute with graham crackers
- 5 tablespoons melted butter Mix with cookie crumbs until wet sand texture
For the filling
- 8 ounces cream cheese, softened Leave out for about an hour to soften
- 1 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 cups whipped topping or heavy cream Whip until soft peaks if using heavy cream
For the strawberry flavor
- 1 package strawberry gelatin powder
- 1/2 cups strawberry jam Or use crushed strawberries
For the crunch topping
- 1 cups crushed golden sandwich cookies
- 1/2 cups freeze-dried strawberries Can substitute with cookie crumbs if necessary
Instructions
Preparation
- Prepare the crust by mixing crushed golden sandwich cookies with melted butter until it resembles wet sand. Press this mixture into the bottom of your chosen pan and chill.
- In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth.
- Gently fold in the whipped topping or whipped heavy cream into the cream cheese mixture until fully incorporated.
- Mix in strawberry gelatin powder and strawberry jam (or crushed strawberries) until well combined.
- Pour the filling over the chilled crust and spread evenly. Cover and refrigerate for at least 6 hours or overnight.
Serving
- Before serving, prepare the crunch topping by mixing crushed golden sandwich cookies with freeze-dried strawberries.
- Sprinkle the crunch topping over the cheesecake just before serving for optimal crispiness.
Notes
For variations, consider adding banana slices between layers, chocolate drizzle on top, or serving in mini jars for parties. Store leftovers in the fridge for up to 4 days, but expect the crunch to soften over time.