Berrylicious Strawberry Crunch Cheesecake 🍓✨
A showstopping no-bake cheesecake with layers of creamy strawberry filling, buttery vanilla crust, and that iconic strawberry crunch topping—inspired by the classic ice cream bar!
Ingredients
For the Crust:
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2 cups vanilla wafer cookies (or graham crackers), crushed
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½ cup (115g) unsalted butter, melted
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1 tbsp sugar
For the Cheesecake Filling:
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16 oz (450g) cream cheese, softened
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½ cup (100g) granulated sugar
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1 cup (240ml) heavy cream, whipped to stiff peaks
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1 tsp vanilla extract
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½ cup strawberry puree (blend 1 cup fresh strawberries + 1 tbsp sugar)
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1 tbsp lemon juice
For the Strawberry Crunch Topping:
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1 cup vanilla wafers or shortbread cookies, crushed
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¼ cup freeze-dried strawberries, powdered
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2 tbsp melted butter
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1 tbsp brown sugar
Optional Garnish:
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Fresh strawberries
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Whipped cream
Instructions
1. Make the Crust
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Mix cookie crumbs, melted butter, and sugar. Press into a 9-inch springform pan. Chill 15 mins.
2. Prepare the Filling
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Beat cream cheese and sugar until smooth. Fold in whipped cream, vanilla, strawberry puree, and lemon juice.
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Pour over crust. Smooth the top and freeze 30 mins to set.
3. Add the Crunch Topping
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Combine crushed cookies, strawberry powder, melted butter, and brown sugar. Sprinkle over cheesecake.
4. Chill & Serve
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Refrigerate 4+ hours (or overnight) before slicing.
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Garnish with fresh strawberries and whipped cream.
Tips for Success
✔ No freeze-dried strawberries? Use 2 tbsp strawberry Jell-O powder for the topping.
✔ Extra creamy: Add ½ cup sour cream to the filling.
✔ Make ahead: Freeze (without garnish) for up to 2 weeks—thaw in the fridge before serving.
Why You’ll Love This
✅ Nostalgic + gourmet—tastes like the ice cream truck favorite, but fancier!
✅ No-bake—perfect for hot summer days.
✅ Stunning presentation for birthdays or parties.
Pair with: A glass of sparkling rosé or strawberry lemonade.
Want mixed berry flavor? Swap strawberries for raspberries or blueberries! 😊
Need a gluten-free version? Use GF cookies and oat flour in the crust. 🌾