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Strawberry Crunch Cheesecake

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A luscious no-bake cheesecake with a buttery graham cracker crust, creamy cheesecake filling, and a sweet, crunchy strawberry topping. Perfect for any celebration or when you need an indulgent dessert that’s sure to impress!

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 cup heavy whipping cream, cold

For the Strawberry Crunch Topping:

  • 20 golden sandwich cookies (e.g., Golden Oreos), crushed
  • 3 tbsp unsalted butter, melted
  • 1/4 cup freeze-dried strawberries, crushed
  • 1/4 cup strawberry gelatin mix (e.g., Jell-O powder)

For Garnish (Optional):

  • Fresh strawberries
  • Whipped cream

Instructions

  1. Prepare the crust:
    • In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
    • Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you make the filling.
  2. Make the cheesecake filling:
    • In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
    • Add vanilla extract and sour cream, mixing until combined.
    • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
    • Pour the filling over the prepared crust, smoothing the top. Chill for at least 4 hours, or until firm.
  3. Prepare the strawberry crunch topping:
    • In a bowl, mix crushed golden sandwich cookies, melted butter, freeze-dried strawberries, and strawberry gelatin powder. Combine until the mixture resembles coarse crumbs.
  4. Assemble the cheesecake:
    • Once the cheesecake is set, remove it from the springform pan. Press the strawberry crunch topping evenly onto the top and sides of the cheesecake.
  5. Garnish and serve:
    • Top with fresh strawberries and dollops of whipped cream, if desired. Slice and serve chilled.

Notes

  • You can substitute the graham cracker crust with a store-bought pre-made crust for convenience.
  • For a stronger strawberry flavor, add 2–3 tablespoons of strawberry gelatin mix to the cheesecake filling.
  • This cheesecake keeps well in the refrigerator for up to 5 days.

Find it online: https://ukfinda.com/strawberry-crunch-cheesecake/