PrintEasy No-Bake Strawberry Crunch Cheesecake
Create a show-stopping dessert that tastes complex but comes together simply. This no-bake cheesecake features a creamy filling, bright strawberry layers, and a signature crunchy topping, perfect for sharing.
- Prep Time: 25 min
- Cook Time: 0 min
- Total Time: 6 hours 25 min
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1/4 cup strawberry gelatin powder (for filling)
- 1 cup crushed strawberry-flavored cereal (for crunch topping)
- 1/4 cup melted butter (for crunch topping)
- 1/4 cup granulated sugar (for crunch topping)
- 1/2 cup strawberry puree or jam (for layering)
Instructions
- Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill for 15 minutes.
- Make the crunch topping: In a small bowl, combine the crushed strawberry cereal, 1/4 cup melted butter, and 1/4 cup granulated sugar. Mix until crumbly. Set aside.
- Prepare the strawberry gelatin: Dissolve the strawberry gelatin powder in 1/4 cup of hot water, then stir in 1/4 cup of cold water. Let it cool slightly.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract.
- Whip the cream: In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Combine layers: Gently fold the slightly cooled gelatin mixture into the cream cheese mixture until just combined. Do not overmix.
- Assemble the cheesecake: Spread half of the cheesecake filling over the chilled crust. Spoon the strawberry puree or jam evenly over the filling layer. Top with the remaining cheesecake filling.
- Chill: Cover the pan and refrigerate for at least 6 hours, or preferably overnight, until firm. This step replaces baking time, making it an easy recipe.
- Finish and serve: Before serving, sprinkle the reserved strawberry crunch topping evenly over the top of the set cheesecake. Carefully release the springform side. Slice and serve this simple cheesecake recipe.
Notes
- If you are looking for alternatives to traditional baking, this no-bake recipe is a great option, similar to some meal planning desserts that require no oven time.
- For an even easier presentation, you can make mini cheesecakes using a muffin tin lined with cupcake liners.
- This dessert pairs well with a light, refreshing beverage, unlike heavy options like those associated with some weight loss programs.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg