Description
This no-bake Strawberry Crunch Cheesecake is a delightful and creamy dessert featuring a crunchy graham cracker crust, smooth cream cheese filling, and fresh strawberries for a refreshing burst of flavor. Perfect for warm days, this easy-to-make cheesecake sets beautifully in the fridge without any baking required.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz Cool Whip
- 2 cups fresh strawberries, chopped
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter thoroughly. Press this mixture firmly into the bottom of a 9×13 inch baking pan to form an even crust layer.
- Make the cream cheese mixture: In a separate mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy without lumps.
- Add Cool Whip and strawberries: Gently fold in the Cool Whip and chopped fresh strawberries into the cream cheese mixture, mixing carefully until everything is well combined but still light and fluffy.
- Assemble the cheesecake: Spread the strawberry cream cheese mixture evenly over the prepared graham cracker crust in the baking pan.
- Chill to set: Refrigerate the assembled cheesecake for at least 4 hours to allow it to fully set and develop a firm, sliceable texture before serving.
Notes
- Use well-softened cream cheese for a smoother filling.
- Gently fold the Cool Whip to maintain a light texture in the filling.
- Make sure to press the crust mixture firmly to prevent crumbling.
- For extra flavor, you can add a teaspoon of vanilla extract to the cream cheese mixture.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
