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Delicious Strawberry Crunch Cheese Cake with a creamy texture and crunchy topping
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5 from 2 votes

Strawberry Crunch Cheese Cake

Creamy, crunchy, and packed with bright strawberry flavor, this no-bake dessert is perfect for any celebration.
Prep Time20 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Easy, No-Bake
Servings: 8 servings

Equipment

  • Springform Pan
  • Mixing Bowl

Ingredients

Crust

  • 2 cups Crushed Graham Crackers (about 12 full sheets, finely crushed)
  • 1/2 cup Unsalted Butter (melted and slightly cooled)

Filling

  • 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

Topping

  • 2 cups Fresh Strawberries (washed and sliced)
  • 1/4 cup Strawberry Jam (room temperature for easy mixing)

Instructions

  • Prepare the crust: In a medium bowl, combine crushed graham crackers and 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 a 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 softened cream cheese until smooth and free of lumps. Add powdered sugar and vanilla extract. Continue to beat until fully combined and fluffy.
  • Fold in whipped cream: Gently fold whipped cream into the cream cheese mixture until no streaks remain. Be careful not to deflate the whipped cream.
  • 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 sliced fresh strawberries with strawberry jam. Stir gently to coat. Spoon the mixture evenly over the cheesecake layer.
  • Add the crunch: If desired, sprinkle extra crushed graham crackers over the top for added texture.
  • Chill: Cover the cheesecake and refrigerate for at least 4 hours, or until fully set. For best results, let it chill overnight.
  • Serve: Run a knife around the edge of the pan before releasing the springform. Slice, serve, and enjoy!

Notes

For best results, let the cheesecake chill overnight. Use a hot knife for clean slices when serving.