Berrylicious Strawberry Crunch Cheesecake
This no-bake Berrylicious Strawberry Crunch Cheesecake layers a buttery crust, creamy filling, juicy strawberries, and a crunchy topping. It’s a chilled dessert that’s both elegant and easy—ideal for parties or just a sweet summer treat.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tbsp sugar
Cheesecake Filling:
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1½ cups heavy whipping cream whipped
- Strawberry Layer:
- 2 cups fresh strawberries chopped
- ½ cup strawberry jam or preserves
- 1 tbsp lemon juice
- Crunch Topping:
- ½ cup crushed golden Oreos or shortbread cookies
- ¼ cup freeze-dried strawberries crushed
- 2 tbsp melted butter
Instructions
- Combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Chill for 15 minutes.
- In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla. Fold in whipped cream. Spread evenly over crust.
- Mix strawberries, jam, and lemon juice. Spoon over the cheesecake layer.
- Mix crushed cookies, freeze-dried strawberries, and melted butter. Sprinkle over the top.
- Chill the cheesecake for at least 4 hours or overnight until fully set.
- Slice and serve cold.
Notes
Add the crunch topping just before serving to maintain texture. Substitute vegan cream cheese and whipped topping for a dairy-free version.