No-Bake Strawberry Crunch Cheesecake
🛒 What You’ll Need
- Crust: 2 cups crushed graham crackers & 6 tbsp melted butter 🥨🧈
- Cheesecake Filling:
- 16 oz Cream cheese, softened 🥛
- 1 cup Powdered sugar ☁️
- 1 ½ cups Heavy whipping cream ☁️
- 1 tsp Vanilla extract 🍦
- The Layering & Toppings:
- 1 lb Fresh strawberries, sliced 🍓
- ¼ cup Strawberry glaze or jam 🍯
- ½ cup Strawberry Crunch (crushed freeze-dried strawberries mixed with keto vanilla cookie crumbles) 🥨🍓
- ¼ cup Chopped walnuts or pecans (optional for extra texture!) 🥜
👩🍳 Instructions
- The Perfect Base: Mix your graham cracker crumbs with melted butter and press firmly into the bottom of a springform pan or pie dish. 🥨📐
- Whip the Filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture for an airy, cloud-like texture. 🥣☁️🌪️
- Assemble the Layers: Spread half of the cheesecake filling over the crust. Add a generous layer of fresh strawberry slices and a drizzle of strawberry glaze as seen in the beautiful cross-section! 🍓🥄🍰
- The Final Layer: Spread the remaining cheesecake mixture over the berries, smoothing the top with a spatula. 🥄☁️✨
- The Signature Crunch: Top your masterpiece with the strawberry crunch mixture, more fresh berry halves, and a sprinkle of chopped nuts for that incredible texture shown in the photo! 🍓🥨👑
- The Deep Chill: Refrigerate for at least 4–6 hours (or overnight) to allow the cheesecake to set perfectly. ⏲️❄️💎
- Serve: Slice into generous wedges and enjoy the perfect balance of creamy filling and crunchy toppings! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Clean Slice” Secret: To get those perfect, restaurant-quality slices shown in the picture, dip your knife in hot water and wipe it dry between every single cut! 🔪🛡️💎
- The “Crunch” Hack: If you want your topping extra crispy, wait to add the strawberry crunch crumbles until just before serving so they don’t absorb moisture from the fridge. 🥨🎯✨
