This is the perfect and easy no-bake strawberry crunch cheesecake to make. This no-bake cheesecake recipe will give a smooth and creamy strawberry dessert. This strawberry cheesecake tastes like strawberry ice cream and is topped with strawberry crunch crumbles.
Why You will like strawberry crunch cheesecake
- No baking is involved, which is good when the weather is too hot.
- It tastes like strawberry ice cream or mousse with fresh strawberry flavor.
- It is easier to make, and there is no room for error, such as cracking.
- You can easily double the recipe making it perfect for serving any crowd.
Using fresh strawberries for no-bake cheesecake can sometimes be a problem. Most of the time, most recipes call for adding gelatins or cornstarch. This recipe does not contain any of that, which makes this recipe taste like ice cream and is perfect for vegetarians.
What is No-Bake Cheesecake?
No baked cheesecake is a cheesecake that is not cooked. The graham cracker or cookie crust and the strawberry cheesecake filling are not put into the oven to bake. This no-bake cheesecake makes this recipe great for anyone looking for a cold dessert for a summer gathering or celebration and when you don’t feel like using the oven.
How To Make Strawberry Crunch Cheesecake Video Tutorial
No bake Strawberry Cheesecake Inspiration
I saw an easy and beautiful no-bake strawberry cheesecake by grandbaby cakes on Pinterest. This cheesecake was easy and quick to make; the best part is that it is delicious. This strawberry cheesecake was adopted from her recipe. I like her recipes, and check her blog out too.
Tools You Need to Make No bake strawberry cheesecake
- Measuring cups and spoons
- Food processor or blender
- Plastic wrap or foil
- Mixing bowl
- 9 inches springform pan
- Freezer plastic bag and rolling pin
Ingredients
Below are the cheesecake ingredients, and they all play a part in making the best no-bake strawberry crunch cheesecake.
- Graham cracker: this recipe calls for graham crackers, but wafer cookies or even Oreo cookies will work too.
- Butter: melted butter makes the graham cracker crust form together.
- Heavy cream: whip heavy cream into stiff peaks to help thicken the no-bake cheesecake filling.
- Cream Cheese: Make sure you use real cream cheese, not cream cheese spread, and the cream cheese should be at room temperature.
- Granulated sugar: granulated sugar adds sweetener to the cheesecake filling but keeps it light. The amount will also depend on the sweetness of the strawberries.
- Vanilla Extract: A splash of vanilla flavor helps the strawberry taste stand out.
The recipe card at the bottom of the page contains the ingredients, measurements, and instructions.
Step By Step Instructions on How to Make
This no-bake Strawberry crunch cheesecake from scratch is easy to make and requires a few steps. Below are the step-by-step instructions on how to make it.
Step One: Make the Graham Cracker Crust
Crush the graham cracker in a food processor or a freezer bag with a rolling pin until you get fine crumbs. Combine crumbs with sugar and melted butter. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Refrigerate for 60 minutes.
Step Two: Make whipped cream.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
Step Three: Make the Cheesecake filling.
Add the strawberries, cream cheese, sugar, and vanilla to a blender or food processor and process until smooth.
Gently Fold half of the whipped cream into the strawberry mixture with a spatula until mixed. Add the remaining whipped cream to the filling.
Pour the filling onto the chilled cracker crust. Add the filling to the crust and spread it into an even layer. And cover with foil or cling film and refrigerate it overnight or freeze the cheesecake for 4 hours. (Because the cheesecake does not contain gelatin, it’s best left overnight to set and firm up or freeze).
Step Four: Make strawberry Crunch Topping.
Add golden Oreo cookies and freeze-dried strawberries into a food processor and pulse until you get a crumbly texture. If you don’t have a food processor, place the cookies with the strawberries in a freezer bag and use a rolling pin to crush them into small pieces.
Add the melted butter to the crumbs in the food processor and pulse again to the desired consistency.
Step Five: To serve the cheesecake.
After 4 hours of freezing or overnight chilling, bring it out of the freezer and use a hot knife to cut it into nine wedges and continue to freeze. Bring the strawberry cheesecake to the refrigerator for about 30 minutes before serving. Add the strawberry crunch toppings before serving.
Frequently Asked Questions
Can You Make this Strawberry Cheesecake Ahead? Yes!
Let the cheesecake firm up for several hours until firm. You can make this the day before serving or even a few days before—cheesecakes last well, which is fantastic.
Can I Make Mini No-Bake Cheesecakes?
These no-bake strawberry cheesecakes can be made into mini cheesecakes using a standard muffin pan. Use the same instruction except that you make them in smaller baking tins.
What is Strawberry Crunch?
Strawberry crunch topping is reddish-pink and adds color and flavor to any dessert. It is crumbly with no baking required and made with 3 ingredients. They are made with freeze-dried strawberries making the crumbles delicious with intense natural strawberry flavor and taste. Check the detailed recipe here.
Expert Tips
- Fold the whipped cream into the cheesecake filling so you don’t deflate the air.
- Freeze the cheesecake for at least 4 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate until ready to serve.
Storage and Freezing Instructions
This no-bake strawberry crunch cheesecake can be made 1-2 days in advance. It can be refrigerated up to 2 days before serving.
You can also make the crust 1-2 days ahead of time, then cover tightly and refrigerate for 1-2 days before adding the filling.
You can also make this cheesecake ahead of time and allow it to freeze until ready to use it. Bring it to the refrigerator for about 30 minutes before serving.
More Strawberry Recipes You’ll Love
- Strawberry sandwich cookies
- Strawberry shortcake crumble
- Strawberry shortbread cookies
- Strawberry Lemonade
- Strawberry yogurt parfait
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Thanks for reading. As always, know that God loves you, and stay blessed!
Happy baking
Linda
Strawberry Crunch Cheesecake
Equipment
- Plastic wrap or foil
- Freezer plastic bag and rolling pin
Ingredients
- Graham Cracker Crust
- 2 cups graham cracker crumbles 12- 14 full sheets
- 2 tablespoons sugar
- ½ cup melted salted butter
- Strawberry Cheesecake Filling
- 2 packages cream cheese
- ⅓ cup sugar use more if the strawberries are tart
- 11/2 cups fresh strawberries
- 1 teaspoon vanilla extract
- ¾ cup whipping cream
- Strawberry Crunch Toppings
- 10 pieces golden Oreo cookies
- ½ cup freeze-dried strawberries
- 2 tablespoons melted salted butter
Instructions
- Make the Graham Cracker Crust:
- Crush the graham cracker in a food processor or a freezer bag with a rolling pin until you get fine crumbs. Combine crumbs with sugar and melted butter. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Refrigerate for 60 minutes.
- Make whipped cream.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
- Make the Cheesecake filling.
- Add the strawberries, cream cheese, sugar, and vanilla to a blender or food processor and process until smooth.
- Gently Fold half of the whipped cream into the strawberry mixture with a spatula until mixed. Add the remaining whipped cream to the filling.
- Pour the filling onto the chilled cracker crust and spread it into an even layer. And cover with foil or cling film and refrigerate it overnight or freeze the cheesecake for 4 hours. (Because the cheesecake does not contain gelatin, it’s best left overnight to set and firm up or freeze for at least 4 hours before serving).
- Make Strawberry Crunch Topping
- While the strawberry cheesecake is freezing, make the strawberry crunch topping for the cheesecake. Add golden Oreo cookies and freeze-dried strawberries into a food processor and pulse until you get a crumbly texture. If you don’t have a food processor, place the cookies with the strawberries in a freezer bag and use a rolling pin to crush them into small pieces.
- Add the melted butter to the crumbs in the food processor and pulse again to the desired consistency. When using the rolling pin method, pour the crumbs into a mixing bowl and add the melted butter. Stir until well incorporated.
- Serve the No-bake Strawberry crunch cheesecake.
- After 4 hours or overnight, remove the cheesecake from the freezer and remove the rim. Use a hot knife to cut into 9 wedges and return them to the freezer.
- Bring the strawberry cheesecake to the refrigerator for about 30 minutes before serving. Add the strawberry crunch topping and fresh strawberries, and serve.
Notes
Heat the gelatin in 10-second increments, stirring between, until it’s melted and smooth.
Pour the melted gelatin into the warm strawberry mixture and stir well to combine. Set the mixture aside to cool
If you’d like to use Cool Whip instead of homemade whipped cream, replace the heavy whipping cream, powdered sugar, and vanilla extract with 8 oz of Cool Whip. Toppings before serving, add whipped cream, chocolate sauce, strawberry sauce, or your favorite cheesecake toppings.
Adapted from Grandbaby Cakes
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