Description
A creamy, no-bake Strawberry Crunch Cheesecake that’s perfect for warm summer days and family gatherings.
Ingredients
Scale
- 1 ½ cups vanilla cookies, crushed
- ½ cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 cup strawberry puree
- 1 teaspoon vanilla extract
- 1 cup strawberry crunch topping
Instructions
- In a mixing bowl, combine the crushed vanilla cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In another bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the strawberry puree and vanilla extract into the cream cheese mixture, then fold in the whipped cream until combined.
- Pour the creamy filling into the prepared crust, smoothing the top with a spatula.
- Refrigerate for at least 240 minutes or until set.
- Before serving, generously top with strawberry crunch topping.
- Slice and enjoy your creation!
Notes
This cheesecake is best made a day in advance to allow flavors to meld. Store any leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg