Description
This strawberry crunch cheesecake is a delightful no-bake dessert combining a creamy, fluffy cream cheese filling with fresh strawberries and a crunchy strawberry gelatin topping. Featuring a classic graham cracker crust and a vibrant strawberry crunch layer made from crushed vanilla wafers and freeze-dried strawberries, this cheesecake offers an irresistible blend of textures and flavors perfect for any occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 2 cups fresh strawberries, chopped
Crunchy Strawberry Topping
- 1/2 cup strawberry gelatin powder
- 1/2 cup unsalted butter
- 1 1/2 cups crushed vanilla wafer cookies
- 1 1/2 cups freeze-dried strawberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs and granulated sugar.
- Add Butter to Crust: Stir melted unsalted butter into the crumb mixture until all crumbs are evenly coated.
- Form Crust: Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan forming an even crust layer.
- Bake Crust: Bake the crust for 10 minutes, then remove and set aside to cool completely.
- Beat Cream Cheese: Using an electric mixer, beat softened cream cheese on medium speed until smooth and creamy.
- Add Powdered Sugar: Gradually mix powdered sugar into the cream cheese, beating until fluffy and well combined.
- Incorporate Vanilla: Add vanilla extract and beat for 30 seconds to evenly incorporate the flavor.
- Whip Heavy Cream: In a separate bowl, whip heavy cream on high speed until stiff peaks form.
- Fold Cream into Cheese Mixture: Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
- Add Fresh Strawberries: Chop fresh strawberries and carefully fold them into the cheesecake batter.
- Assemble Cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Chill Cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set firmly.
- Melt Butter for Topping: In a medium saucepan over medium heat, melt unsalted butter completely.
- Add Strawberry Gelatin: Stir strawberry gelatin powder into the melted butter until smooth and well combined.
- Combine with Cookies: Add crushed vanilla wafer cookies to the saucepan and mix to coat them thoroughly with the gelatin butter.
- Add Freeze-Dried Strawberries: Mix freeze-dried strawberries into the coated wafers, breaking any large pieces for even distribution.
- Top Cheesecake: Spread the strawberry crunch topping evenly over the chilled cheesecake, pressing gently to help it adhere.
- Chill Again: Return the cheesecake to the refrigerator for 30 minutes to let the topping firm up before serving.
- Remove Pan and Serve: Carefully release the springform sides, slice, and serve the cheesecake, enjoying its creamy filling and crunchy topping.
Notes
- Ensure cream cheese is fully softened before beating to achieve a smooth texture.
- Fresh strawberries should be well drained to prevent excess moisture in the cheesecake.
- Use a springform pan for easy removal and neat presentation.
- Chilling times are essential for the cheesecake to set properly; do not rush the refrigeration steps.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
