Description
A refreshing no-bake Strawberry Crunch Cheesecake featuring a buttery graham cracker crust, creamy sweetened cream cheese filling folded with Cool Whip and fresh strawberries, perfect for a delightful dessert that requires minimal preparation and no oven time.
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 crumb mixture evenly into the bottom of a 9×13 inch pan forming a compact crust layer.
- Mix the cream cheese filling: In a separate bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and free of lumps.
- Fold in Cool Whip and strawberries: Gently fold the Cool Whip and freshly chopped strawberries into the cream cheese mixture until evenly combined, ensuring a light and airy texture.
- Assemble the cheesecake: Spread the strawberry cream cheese mixture evenly over the prepared crust in the pan, smoothing the top with a spatula.
- Refrigerate to set: Cover the pan and refrigerate for at least 4 hours to allow the cheesecake to firm up and the flavors to meld before serving.
Notes
- For a firmer crust, you can chill the crust layer before adding the filling.
- Fresh strawberries give the best flavor, but frozen (thawed and drained) strawberries can be used if fresh are unavailable.
- This dessert is best served chilled and consumed within 2-3 days for optimal freshness.
- Optional: garnish with additional sliced strawberries or graham cracker crumbs before serving.
