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Strawberry Crunch Cheesecake

This no-bake Strawberry Crunch Cheesecake combines creamy cheesecake with a fruity strawberry layer and a crunchy topping, making it the perfect dessert for busy nights or special occasions.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 7 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs (or digestive biscuits, crushed)
  • 1/3 cup unsalted butter, melted
  • 2 tbsp granulated sugar
Cheesecake filling (no-bake)
  • 24 oz cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 2 tbsp fresh lemon juice
  • 1 1/2 cups heavy whipping cream, cold
  • 2 tsp unflavored powdered gelatin optional for extra stability
  • 3 tbsp water for gelatin blooming
Strawberry layer
  • 2 cups fresh strawberries, hulled and sliced
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water for thickening
Strawberry crunch topping
  • 1 cup freeze-dried strawberries, crushed or dried strawberry pieces
  • 1 cup crispy rice cereal
  • 1/2 cup finely crushed graham crackers
  • 3 tbsp unsalted butter, melted
  • 2 tbsp light brown sugar
  • 1 pinch salt
Garnish (optional)
  • Fresh strawberry slices, mint leaves, or a dusting of powdered sugar

Method
 

Prepare the crust
  1. Preheat your oven to 350°F (175°C) if you prefer a slightly firmer crust (optional). For true no-bake ease, you can chill instead.
  2. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom (and slightly up the sides) of a 9-inch springform pan.
  3. Chill in the fridge for at least 15 minutes (or bake 8–10 minutes until just set, then cool).
Make the strawberry layer
  1. In a small saucepan, combine sliced strawberries, sugar, and lemon juice.
  2. Cook over medium heat, stirring occasionally until the strawberries soften and release juices (about 6–8 minutes).
  3. Stir in the cornstarch slurry and simmer for 1–2 minutes until thickened. Remove from heat and cool to room temperature.
Prep the filling
  1. If using gelatin: sprinkle gelatin over 3 tbsp water and let bloom for 5 minutes. Warm gently (do not boil) until dissolved and set aside.
  2. In a large bowl, beat softened cream cheese with sugar, vanilla, and lemon juice until smooth and silky.
  3. In a separate bowl, whip the cold heavy cream to soft peaks.
  4. Fold one-third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the remaining whipped cream until uniform.
  5. If using gelatin, slowly drizzle the dissolved gelatin into the filling while mixing to incorporate.
Assemble the cheesecake
  1. Pour half of the cheesecake filling over the chilled crust and smooth with a spatula.
  2. Spoon the cooled strawberry layer over the filling, leaving a small border from the edge.
  3. Top with the remaining cheesecake filling and smooth the top.
Make the strawberry crunch topping
  1. In a medium bowl, mix crushed freeze-dried strawberries, crispy rice cereal, crushed graham crackers, melted butter, brown sugar, and a pinch of salt until evenly moistened.
  2. Sprinkle the crunch topping evenly over the cheesecake and gently press so it adheres.
Chill and set
  1. Cover the cheesecake and refrigerate at least 6 hours, preferably overnight.
  2. To serve, run a thin knife around the pan’s edge, release the springform, and slice with a warm, dry knife for the prettiest cuts.

Notes

If you're short on time, make the crunch topping a day ahead and store it in an airtight container — it keeps its snap. For a lighter version, swap half the heavy cream for Greek yogurt. Don’t panic if the filling looks a bit airy before chilling — it will set into the creamy texture you’re aiming for.