Strawberry Crunch Cheesecake is a no-bake dessert that combines a buttery graham cracker crust, creamy cheesecake filling, strawberry mousse, and a crunchy strawberry topping inspired by strawberry shortcake ice cream bars.
Ingredients
Scale
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups heavy cream, whipped
1 cup strawberry preserves
1/2 cup freeze-dried strawberries, crushed
1/2 cup vanilla wafer crumbs
Fresh strawberries for garnish
Instructions
In a bowl, combine graham cracker crumbs with melted butter until evenly coated. Press mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
Beat softened cream cheese, sugar, and vanilla extract in a large mixing bowl until smooth and creamy. Fold in whipped heavy cream gently to maintain a light texture.
Spread half of the cream cheese mixture evenly over the prepared crust. Then spread strawberry preserves on top of the cream cheese layer.
Spoon the remaining cream cheese mixture over the preserves and smooth the surface with a spatula.
In a small bowl, mix crushed freeze-dried strawberries with vanilla wafer crumbs. Sprinkle the mixture evenly over the cheesecake.
Garnish the cheesecake with fresh strawberries on top for decoration and added flavor.
Refrigerate for at least 4 hours, or preferably overnight, until fully set before serving.
Notes
For best texture, chill overnight to allow flavors to meld and layers to set.
Use room-temperature cream cheese to avoid lumps in the filling.
Swap graham crackers with Golden Oreos or gluten-free cookies for variation.
Add gelatin if you prefer a firmer cheesecake consistency.
