No-Bake Strawberry Crunch Crunch Cake
A delightful and easy-to-make dessert featuring a creamy cheesecake filling, fresh strawberries, and a crunchy topping, perfect for any occasion.
Servings: 12 servings
Calories: 300kcal
Ingredients
For the crust
- 2 cups graham cracker crumbs Provides a sweet and buttery crust.
- 1/2 cup unsalted butter, melted Adds moisture and richness.
- 1/4 cup granulated sugar Sweetens the crust.
For the cheesecake filling
- 24 oz cream cheese, softened Forms the base of the cheesecake.
- 1 cup powdered sugar Sweetens the filling.
- 1 teaspoon vanilla extract Adds flavor.
- 1 cup whipped cream Lightens the filling.
- 1 cup chopped fresh strawberries Adds freshness and color.
For the strawberry crunch topping
- 1 cup crushed graham crackers Adds texture and flavor.
- 1/2 cup sliced almonds Introduces nutty flavor.
- 1/4 cup granulated sugar Sweetens the topping.
- 1/2 cup unsalted butter, melted Used in the topping mix.
- 1 cup fresh strawberries, sliced Used for topping.
Instructions
For the crust
- Combine graham cracker crumbs, melted unsalted butter, and granulated sugar in a bowl until well mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate to chill.
For the cheesecake filling
- Beat softened cream cheese until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until silky.
- Gently fold in whipped cream and chopped strawberries.
Assemble the cake
- Pour the cheesecake filling over the chilled crust and spread evenly.
- Refrigerate as you prepare the topping.
For the strawberry crunch topping
- Mix crushed graham crackers, sliced almonds, sugar, and melted butter until it resembles coarse crumbs.
- Layer sliced strawberries over cheesecake filling and sprinkle the crunch topping evenly.
Chill and serve
- Cover the pan and refrigerate for at least 4 hours to set.
- Remove from the pan, slice and serve chilled.
Notes
To enhance flavor, consider adding lemon juice to the filling. Drizzle with strawberry sauce for added appeal.