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Easy No-Bake Strawberry Crunch Cheesecake

A perfect slice of strawberry crunch cheesecake showing layers of crust, cream, and pink filling, topped with red crumble.
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Create a showstopper dessert with this easy no-bake Strawberry Crunch Cheesecake. It features a creamy filling, sweet strawberry layers, and a signature crunchy topping inspired by frozen treats. This recipe is perfect for summer gatherings or when you want a decadent dessert without turning on the oven.

Ingredients

Scale
  • For the Crust: 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling: 2 (8 ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 1/4 cup strawberry gelatin powder (dry mix)
  • For the Strawberry Layer: 1 cup frozen or fresh strawberries, thawed and mashed
  • 1/4 cup granulated sugar
  • For the Crunch Topping: 1 cup crushed strawberry-flavored cereal (like shortbread or wafer style)
  • 1/4 cup granulated sugar
  • 2 tablespoons melted butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon red food coloring (optional, for color)
  • Fresh strawberries, for garnish

Instructions

  1. Prepare the Crust: Combine graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust while you prepare the filling.
  2. Make the Crunch Topping: In a small skillet over medium heat, combine the crushed cereal, 1/4 cup sugar, 2 tablespoons melted butter, and flour. Stir constantly until the mixture is lightly toasted and crumbly, about 3 to 5 minutes. If using, stir in red food coloring. Remove from heat and set aside to cool completely.
  3. Prepare the Strawberry Layer: In a small bowl, mix the mashed strawberries with 1/4 cup sugar. Set aside.
  4. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract.
  5. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  6. Gently fold in the dry strawberry gelatin powder until just combined. Do not overmix.
  7. Assemble the Cheesecake: Spread half of the cream cheese filling over the chilled crust. Spoon the mashed strawberry mixture evenly over the filling layer. Top with the remaining cream cheese filling, smoothing the top.
  8. Chill: Cover the pan loosely and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  9. Finish and Serve: Once set, carefully remove the cheesecake from the springform pan. Sprinkle the cooled crunch topping evenly over the top surface. Garnish with fresh strawberries before slicing and serving.

Notes

  • For a quicker set time, you can chill the cheesecake in the freezer for 2 hours before moving it to the refrigerator.
  • If you are interested in structured meal planning, look into weight loss programs for guidance.
  • If you prefer a baked version, bake at 325°F for 50-60 minutes, then cool completely before chilling.
  • This dessert is excellent for make ahead cheesecake preparation up to two days in advance.

Nutrition

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