Description
A delicious strawberry crunch cheesecake with a layered crust and creamy filling.
Ingredients
Scale
- 8 oz cream cheese
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups crushed strawberries
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1 cup strawberry crunch topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs with melted butter.
- Press the mixture into the bottom of a springform pan.
- In another bowl, beat cream cheese until smooth.
- Add granulated sugar and vanilla extract, mix well.
- In a separate bowl, whip heavy cream until it forms stiff peaks.
- Fold whipped cream into the cream cheese mixture.
- Layer crushed strawberries into the cream cheese mixture.
- Pour the mixture over the crust in the pan.
- Chill in the refrigerator for at least 4 hours or until set.
- Before serving, top with strawberry crunch topping.
Notes
- Use fresh strawberries for best flavor.
- Let the cheesecake chill overnight for better texture.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Strawberry Crunch Cheese Cake, cheesecake, dessert, no-bake cheesecake