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Strawberry Crunch Cheesecake

There’s something so comforting about a creamy, dreamy cheesecake topped with a sweet and crunchy strawberry twist. This no-bake dessert is easy, quick, and perfect for sharing with friends and family.
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Prep Time 20 minutes
Total Time 8 hours
Servings: 8 servings
Course: Dessert
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Crunch
  • 1 cup freeze-dried strawberries
  • 10 cookies vanilla sandwich cookies
  • 3 tbsp melted butter
Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tbsp melted butter
No-Bake Cheesecake Filling
  • 16 oz cream cheese softened to room temperature
  • 3/4 cup sugar
  • 1/2 cup sour cream room temperature
  • 1 tbsp lemon juice
  • 1 tsp vanilla bean paste
  • 1/2 cup freeze-dried strawberries ground into powder
  • 1 1/2 cups heavy cream cold
  • 1/4 cup powdered sugar divided
Vanilla Bean Whipped Cream
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • fresh strawberries optional, for garnish

Equipment

  • food processor
  • 9-inch Springform Pan
  • Stand Mixer or Hand Mixer
  • Offset spatula

Method
 

  1. Step 1: In a food processor, pulse freeze-dried strawberries and vanilla sandwich cookies until coarse crumbs form. Drizzle in melted butter and pulse until combined. Chill in fridge.
  2. Step 2: Grease a 9-inch springform pan. Pulse graham cracker crumbs and sugar until fine. Add melted butter and pulse to coat. Press firmly into bottom and 1–2 inches up sides. Chill crust.
  3. Step 3: Beat cream cheese and sugar until smooth. Add sour cream, lemon juice, and vanilla bean paste; mix until silky.
  4. Step 4: Divide mixture in half. Add ground freeze-dried strawberry powder to one half and mix until pink.
  5. Step 5: Whip cold heavy cream with half the powdered sugar until soft peaks form. Divide whipped cream between vanilla and strawberry mixtures and fold gently.
  6. Step 6: Spread strawberry layer evenly over chilled crust. Then spread vanilla layer on top, smoothing with an offset spatula.
  7. Step 7: Cover and refrigerate for 6–8 hours or overnight to set.
  8. Step 8: Before serving, whip heavy cream with powdered sugar until peaks form. Add vanilla bean paste and mix briefly.
  9. Step 9: Remove cheesecake from pan. Sprinkle strawberry crunch topping on top. Pipe or dollop vanilla bean whipped cream and garnish with fresh strawberries if desired.

Notes

Make ahead by preparing the strawberry crunch and crust a day before. Store cheesecake covered in fridge up to 4-5 days. Freeze without whipped cream topping for up to a month.