Description
A delightful no-bake cheesecake with a strawberry-infused crunch topping, perfect for summer desserts.
Ingredients
Scale
- Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Strawberry Topping:
- 2 cups fresh strawberries, sliced
- 1/2 cup strawberry preserves
- Crunch Topping:
- 1 cup crushed vanilla wafers
- 1/4 cup butter, melted
Instructions
- Prepare the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan and chill for 15 minutes.
- Make the filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. In another bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Assemble: Pour the filling over the crust and smooth the top. Refrigerate for at least 4 hours or until set.
- Prepare topping: Mix sliced strawberries with strawberry preserves and spread over the cheesecake.
- Add crunch: Combine crushed vanilla wafers with melted butter and sprinkle over the strawberry layer.
- Serve: Chill for another 30 minutes before slicing and serving.
Notes
For a vegan version, substitute cream cheese with a plant-based alternative and use dairy-free butter.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 6g