Name: Strawberry Crunch Cheese Cake
Prep time: 20 min
Total time: 240 min
Ingredients: 2 cups Crushed Graham Crackers ((about 12 full sheets, finely crushed)); 1/2 cup Unsalted Butter ((melted and slightly cooled)); 2 cups Whipped Cream ((freshly whipped to soft peaks or store-bought)); 1 cup Cream Cheese ((softened to room temperature)); 1/2 cup Powdered Sugar ((sifted)); 1 tsp Vanilla Extract; 2 cups Fresh Strawberries ((washed and sliced)); 1/4 cup Strawberry Jam ((room temperature for easy mixing))

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Creamy, crunchy, and packed with bright strawberry flavor, Strawberry Crunch Cheese Cake is the kind of dessert that makes any celebration feel special. Imagine a buttery graham cracker crust giving way to a pillowy, whipped cream–light cheesecake filling, topped with juicy strawberries glazed in sweet jam and sprinkled with extra crunch — irresistible, right? Fun fact: many no-bake cheesecakes trace their lineage to mid-century American kitchens where refrigeration and convenience changed dessert habits forever.

This recipe is a winner because it’s simple, quick to assemble, and kid-approved. If you love easy strawberry desserts, you’ll enjoy comparing this to my berrylicious twist on a classic; for another playful take try the berrylicious version for a slightly different texture and presentation. Read on — you’ll be excited to make this creamy, crunchy stunner for your next family gathering.

What is Strawberry Crunch Cheese Cake?

What makes this dessert a “Strawberry Crunch Cheese Cake”? Is it the strawberries shouting for attention, or the satisfying crackle of crushed graham crackers on top? Maybe both. Think of it as a light-hearted mash-up between a classic no-bake cheesecake and a fruit-topped tart — with a playful crunch to keep things interesting. What else convinces folks this is love on a plate? The old saying rings true: “the way to a man’s heart is through his stomach.” Who could argue with strawberries, cream, and a crisp crumb? Try it and see — you might just find it becomes your go-to showstopper.

Why You’ll Love This:

Creamy meets crispy: A silky cream cheese and whipped cream filling contrasts perfectly with a buttery, crisp graham cracker crust and crunchy topping.
Budget friendly: Making this at home saves money compared to bakery versions — simple pantry staples transform into something bakery-worthy.
Fresh, bright flavor: Fresh strawberries and a glossy jam glaze add vibrant color and refreshing taste that lifts the whole dessert.

If you enjoy light, fruity desserts, this one offers a lovely contrast to richer, oven-baked cheesecakes. For another crowd-pleasing mini option, see my mini strawberry crunch cheesecake bites for party-friendly portions.

Make it at home to impress guests without the fuss — your kitchen, wallet, and taste buds will thank you.

How to Make: Quick Overview

This no-bake Strawberry Crunch Cheese Cake is delightfully easy: press a buttery graham crust into a springform pan, whip a smooth cream cheese filling folded with whipped cream for airiness, top with strawberries tossed in jam, and chill until set. The standout elements are the creamy, cloud-like filling and the crunchy graham contrast. Prep time is about 20 minutes, plus chilling time of at least 4 hours (overnight is best).

Ingredients

2 cups crushed graham crackers (about 12 full sheets, finely crushed)
1/2 cup melted butter (unsalted, melted and slightly cooled)
2 cups whipped cream (freshly whipped to soft peaks or store-bought whipped topping)
1 cup cream cheese, softened to room temperature
1/2 cup powdered sugar, sifted
1 tsp vanilla extract
2 cups fresh strawberries, washed and sliced
1/4 cup strawberry jam (room temperature for easy mixing)

Directions

Prepare the crust: In a medium bowl, combine 2 cups crushed graham crackers and 1/2 cup melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
Press into pan: Pour the graham cracker mixture into the bottom of an 8-inch or 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to press the crust firmly and evenly onto the bottom and slightly up the sides. Place in the freezer for 10 minutes to set.
Make the filling: In a large bowl, beat 1 cup softened cream cheese until smooth and free of lumps. Add 1/2 cup powdered sugar and 1 tsp vanilla extract. Continue to beat until fully combined and fluffy.
Fold in whipped cream: Gently fold 2 cups whipped cream into the cream cheese mixture until no streaks remain. Be careful not to deflate the whipped cream so the filling stays light.
Spread the filling: Spoon the cream cheese mixture over the chilled crust, smoothing the top with a spatula into an even layer.
Top with strawberries and jam: In a small bowl, combine 2 cups sliced fresh strawberries with 1/4 cup strawberry jam. Stir gently to coat so the strawberries get a glossy glaze. Spoon the mixture evenly over the cheesecake layer.
Add the crunch: If desired, sprinkle extra crushed graham crackers or reserved strawberry crunch pieces over the top for added texture.
Chill: Cover the cheesecake and refrigerate for at least 4 hours, or until fully set. For best results and cleaner slices, let it chill overnight.
Serve: Run a knife around the edge of the pan before releasing the springform. Slice, serve, and enjoy!

Strawberry Crunch Cheese Cake

What to Serve With:

Fresh fruit salad: A simple mix of berries and mint keeps the meal light and colorful.
Lemon sorbet: A small scoop brightens the palate and balances the sweet cheesecake.
Coffee or tea: Serve after dinner with a bold coffee or a fragrant herbal tea to complement the strawberries.
Light green salad: If pairing with a meal, a crisp arugula salad with toasted almonds and a citrus vinaigrette works well.
Sparkling wine or rosé: Bubbles are festive and pair nicely with the cheesecake’s fruity notes. For a fun themed party, consider serving in dessert cones for a playful twist and finger-friendly option like the strawberry crunch cheesecake cones.

Top Tips for Perfecting:

Soften cream cheese properly: Leave it at room temperature for 30–60 minutes so it beats smoothly without lumps.
Whip cream to soft peaks: Over-whipping will make it grainy and hard to fold; under-whipping will reduce the airy texture.
Jam glaze tip: Warm the jam slightly (microwave 10–15 seconds) if too stiff; it will coat the strawberries more evenly.
Press crust firmly: A densely packed crust keeps slices intact when serving.
Avoid overmixing: Fold gently when combining whipped cream with the filling to preserve a light texture.
Substitute ideas: Use digestive biscuits or graham cracker alternatives for the crust, or swap some strawberries for raspberries for a sharper fruit note.

Storing and Reheating Tips:

Refrigeration: Cover and store in the refrigerator for up to 4 days. Keep the cheesecake in the springform pan or transfer to an airtight container.
Freezing: This cheesecake can be frozen for up to 1 month. Freeze whole or in individual slices wrapped tightly in plastic and then foil. Thaw overnight in the refrigerator before serving.
Reheating: No reheating is necessary — serve chilled. If freezing, thaw gently to preserve texture; avoid microwaving as it will soften the cream filling unevenly.

FAQs

Can I make this cheesecake without a springform pan?
Yes. Use a regular cake pan lined with parchment for easier removal, or serve it directly from the pan like a chilled tart. Lining with parchment makes slicing and serving simpler.

Can I use frozen strawberries instead of fresh?
Fresh is best for texture, but you can use thawed, drained frozen strawberries. Pat them dry to prevent excess moisture from making the cheesecake soggy.

Is this recipe gluten-free?
Not as written. To make it gluten-free, use gluten-free graham-style crumbs or a gluten-free cookie crumb for the crust.

Can I make this ahead of time?
Absolutely. The cheesecake benefits from chilling overnight, making it a perfect make-ahead dessert for parties.

How do I get clean slices when serving?
Use a hot, clean knife: dip it in hot water, wipe dry, and slice. Repeat between slices for neat, attractive pieces.

Conclusion

This Strawberry Crunch Cheese Cake is an easy, crowd-pleasing dessert that combines creamy, fluffy filling with fresh strawberry brightness and a satisfyingly crunchy crust — perfect for weeknight treats or special occasions. It’s simple to make, cost-effective compared to store-bought options, and endlessly customizable. For a flavor reference and extra inspiration, check out this delightful no-bake version from No-Bake Strawberry Crunch Cheesecake • Sunday Table. Give it a try, share slices with family, and enjoy the smiles that follow!