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Strawberry Crunch Cheesecake

A delicious cheesecake with a graham cracker base, creamy filling, and crunchy topping, perfect for any gathering.
Prep Time30 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Easy, No-Bake
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Springform Pan

Ingredients

Crust

  • 1.5 cups crushed graham crackers
  • 0.5 cup butter, melted
  • 0.25 cup sugar

Filling

  • 1 package cream cheese, softened (8 oz)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups whipped cream

Toppings

  • 2 cups strawberries, hulled and sliced
  • 1 cup extra crushed graham crackers or vanilla wafers for topping

Instructions

  • Combine graham cracker crumbs, melted butter, and sugar in a bowl. Stir until evenly moistened.
  • Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or bottom of a glass to flatten evenly. Chill while preparing the filling.
  • In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, and beat until fully incorporated.
  • Gently fold in the whipped cream until the mixture is fluffy and well-blended. Don’t overmix.
  • Spread the filling evenly over the crust. Top with sliced strawberries.
  • Sprinkle extra crushed graham crackers, vanilla wafers, or freeze-dried strawberries over the top.
  • Cover and refrigerate for at least 4 hours, or overnight for best results.
  • Release from the springform pan, slice, and serve with extra berries or whipped cream if desired.

Notes

Store in an airtight container for up to 4 days. Can be frozen for up to 2 months.