Description
Indulge in the delightful flavors of summer with this No-Bake Strawberry Crunch Cheesecake. Creamy cheesecake filling layered with strawberries and a crunchy cookie topping, this dessert is a perfect blend of sweet and tangy.
Ingredients
Scale
For the Crust:
- 20 golden sandwich cookies, crushed
- 5 tablespoons unsalted butter, melted
- 2 tablespoons freeze-dried strawberries, crushed
For the Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/2 cup strawberry jam or preserves
- 1 cup fresh strawberries, chopped
- Additional crushed cookies and freeze-dried strawberries for topping
Instructions
- Prepare the Crust: Combine crushed cookies, melted butter, and freeze-dried strawberries. Press into a 9-inch springform pan and chill.
- Make the Filling: Beat cream cheese, sugar, and vanilla until smooth. Whip cream to stiff peaks and fold into cream cheese.
- Layer the Cheesecake: Spread half of the filling over the crust. Swirl in jam and add chopped strawberries. Repeat with remaining filling, jam, and strawberries.
- Add the Crunch: Sprinkle crushed cookies and freeze-dried strawberries over the top.
- Chill and Serve: Refrigerate the cheesecake for at least 6 hours. Release from the pan and slice to serve.
Notes
- Substitute whipped topping for whipped cream for a quicker version.
- Toast crushed cookies for extra crunch before mixing with butter.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 25g
- Sodium: 280mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
