No-Bake Strawberry Crunch Cheesecake with Fresh Berries

The Most Stunning Strawberry Crunch Cheesecake

Let me tell you about my absolute favorite summer dessert. This Strawberry Crunch Cheesecake is pure heaven on a plate. I love making this for family gatherings because everyone's eyes light up when they see those beautiful layers of creamy cheesecake and bright strawberry preserves. The crunchy topping with those crushed freeze-dried strawberries is my secret weapon it adds such an amazing texture. Trust me when those fresh strawberries go on top it looks like something from a fancy bakery.

Why This Recipe is Extra Special

I've been perfecting this recipe for years and it's become my signature dessert. The combination of that buttery graham cracker crust with the creamy cheesecake filling and sweet strawberry layer is absolutely divine. My guests always beg for the recipe. The best part is watching everyone's faces when they take that first bite with all the different textures and flavors coming together perfectly.

Everything You Need

• Graham cracker crumbs: 2 cups (for the crust) – Fine crumbs from graham crackers are best, providing a buttery, crispy base.
• Unsalted butter: 1/2 cup, melted (for the crust) – Melted butter binds the graham cracker crumbs, creating a firm and flavorful base.
• Cream cheese: 2 cups, softened (for the cream cheese layer) – Softened cream cheese ensures a smooth, lump-free filling.
• Granulated sugar: 1 cup (for the cream cheese layer) – Sweetens the cream cheese layer, balancing out the tanginess.
• Vanilla extract: 1 tsp (for the cream cheese layer) – Adds a hint of warmth and depth to the flavor.
• Heavy cream: 2 cups, whipped (for the cream cheese layer) – Whipped heavy cream adds richness and lightness to the filling.
• Strawberry preserves: 1 cup (for the strawberry mousse layer) – A fruity, sweet spread to layer on top of the cream cheese filling.
• Freeze-dried strawberries: 1/2 cup, crushed (for the strawberry mousse layer) – Adds an intense strawberry flavor and crisp texture.
• Vanilla wafer crumbs: 1/2 cup (for the strawberry mousse layer) – These crumbs help create the crunchy topping that adds texture.
• Fresh strawberries: For garnish – Fresh strawberries bring a pop of color and freshness to the final dish.

Let's Make It Together

Step 1:

Combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate to set.

Step 2:

Beat softened cream cheese, sugar, and vanilla until smooth. Fold in whipped cream, then spread half of this mixture over the chilled crust.

Step 3:

Spread strawberry preserves evenly over the cream cheese layer, then top with the remaining cream cheese mixture, smoothing it out.

Step 4:

Mix the crushed freeze-dried strawberries and vanilla wafer crumbs. Sprinkle this mixture over the cheesecake.

Step 5:

Garnish with fresh strawberries and refrigerate for at least 4 hours, or until fully set.

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Keeping It Fresh

This beauty needs to be served cold straight from the fridge. If you have any leftovers which rarely happens in my house pop them in an airtight container and they'll stay perfect for up to 3 days.

My Secret Tips

Want to know my little trick? I always chill the cream cheese mixture for about 30 minutes before adding the strawberry layer. It makes spreading so much easier and gives you those perfect clean layers.

Making It Extra Strawberry-licious

Sometimes when strawberries are in peak season I'll chop up some fresh ones and mix them right into the preserves. It adds such an amazing burst of fresh flavor in every bite.

Perfect for Those Hot Summer Days

I love making this dessert during summer when we have backyard gatherings. The fresh strawberry flavor is so refreshing and that creamy cheesecake layer just melts in your mouth. The crunchy topping stays perfectly crisp and adds such a fun twist. Everyone always asks me to bring it to summer potlucks.

Planning Ahead

The best part about this cheesecake? You can make it a day before your party. Just keep it in the fridge and it'll be perfect when you're ready to serve.

Switching Things Up

While I swear by freeze-dried strawberries for that amazing crunch you can definitely play around with the recipe. Fresh strawberries work great for the garnish and they look absolutely gorgeous on top.

Why Everyone Loves This Recipe

This cheesecake has become my most requested dessert and I totally understand why. Those creamy layers with the sweet strawberry filling and that incredible crunchy topping create the perfect bite every time. When you serve it chilled on a hot summer day it's absolutely magical. The fresh strawberries on top make it look so elegant people think it came from a fancy bakery.

Frequently Asked Questions

→ Can I make this ahead of time?

Yes, you can make this cheesecake up to 2 days ahead. Keep it covered in the refrigerator until ready to serve.

→ What if I can't find freeze-dried strawberries?

You can crush strawberry cookies or use all vanilla wafers for the topping. The taste will be different but still delicious.

→ Why isn't this cheesecake baked?

This is a no-bake version that sets in the refrigerator. The whipped cream helps create a light, mousse-like texture.

→ Can I use other berries?

Yes, try raspberries or blueberries with matching preserves. Just make sure to adjust sweetness as needed.

→ How do I get clean slices?

Dip your knife in hot water and wipe clean between cuts for the prettiest slices.