No-Bake Strawberry Crunch Cheesecake (Print Version)
# Ingredients:
→ For the Crust
01 -
2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ For the Cheesecake Filling
04 -
16 ounces cream cheese, softened
05 -
1 cup powdered sugar
06 -
1 teaspoon vanilla extract
07 -
1/2 cup sour cream
08 -
1 cup heavy whipping cream, cold
→ For the Strawberry Crunch Topping
09 -
20 golden sandwich cookies, crushed
10 -
3 tablespoons unsalted butter, melted
11 -
1/4 cup freeze-dried strawberries, crushed
12 -
1/4 cup strawberry gelatin powder
→ For Garnish (Optional)
13 -
Fresh strawberries
14 -
Whipped cream
# Instructions:
01 -
Mix your graham cracker crumbs with sugar and melted butter until it comes together. Press this mixture firmly into a 9-inch springform pan and pop it in the fridge.
02 -
Beat your softened cream cheese with powdered sugar until it's nice and smooth. Mix in the vanilla and sour cream. In a separate bowl, whip the cold heavy cream until it forms stiff peaks, then gently fold it into your cream cheese mixture.
03 -
Pour your creamy filling over the chilled crust and smooth out the top. Let it set in the fridge for at least 4 hours until firm.
04 -
Mix together your crushed golden cookies, melted butter, crushed freeze-dried strawberries, and strawberry gelatin powder until it looks like coarse crumbs.
05 -
Once set, take the cheesecake out of the pan and press the strawberry crunch mixture all over the top and sides. Add some fresh strawberries and whipped cream if you like!
# Notes:
01 -
This is a no-bake cheesecake - perfect for hot summer days when you don't want to turn on the oven
02 -
Make sure your cream cheese is properly softened to avoid lumps in your filling
03 -
The cheesecake needs at least 4 hours to set, but overnight is even better