Why You’ll Love This Recipe

This No-Bake Strawberry Crunch Cake is creamy, fruity, and irresistibly crunchy—all without turning on the oven. It combines a buttery graham cracker crust, a light strawberry-studded cheesecake filling, and a golden strawberry crunch topping for the perfect balance of textures. It’s refreshing, easy to make, and ideal for warm days, parties, or anytime you want a show-stopping dessert with minimal effort.

Preparation and Cooking Time

Prep Time: 20 minutes
Chilling Time: 4 hours
Total Time: About 4 hours 20 minutes
Servings: 10–12 slices
Calories: Approximately 380–420 kcal per slice

Ingredients Overview

This dessert uses simple ingredients that come together beautifully. Graham crackers form both the crust and crunch topping, while cream cheese and whipped cream create a smooth, airy filling. Fresh strawberries add natural sweetness, color, and a burst of freshness in every bite.

Ingredients

For the Crust

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

For the Cheesecake Filling

• 24 oz (680 g) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped cream
• 1 cup fresh strawberries, chopped

For the Strawberry Crunch Topping

• 1 cup crushed graham crackers
• ½ cup sliced almonds
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 cup fresh strawberries, sliced

Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Electric mixer or hand whisk
• Rubber spatula
• Measuring cups and spoons

Additions and Variations

Flavor Twists

• Add a few drops of strawberry extract for a stronger berry flavor
• Mix in lemon zest to brighten the cheesecake filling

Crunch Options

• Substitute almonds with crushed freeze-dried strawberries
• Use vanilla wafer crumbs instead of graham crackers

Fruit Swaps

• Replace strawberries with raspberries or peaches
• Use a mix of berries for a colorful topping

Step-by-Step Instructions

Prepare the Crust

In a bowl, mix graham cracker crumbs, melted butter, sugar, and vanilla extract until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.

Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully incorporated. Gently fold in the whipped cream, followed by the chopped strawberries, until evenly distributed.

Assemble the Cheesecake

Pour the cheesecake filling over the chilled crust and spread evenly with a spatula. Return to the refrigerator while preparing the topping.

Prepare the Strawberry Crunch Topping

In a bowl, combine crushed graham crackers, sliced almonds, sugar, and melted butter. Mix until the mixture resembles coarse, crumbly sand.

Add the Topping

Arrange the sliced strawberries evenly over the cheesecake layer. Sprinkle the strawberry crunch topping generously over the strawberries, pressing lightly so it adheres.

Chill and Set

Refrigerate the cheesecake for at least 4 hours, or until fully set and firm enough to slice cleanly.

Serving Suggestions

Serve chilled for the best texture and flavor. This cake pairs beautifully with a dollop of whipped cream, fresh mint leaves, or a drizzle of strawberry sauce for extra indulgence.

Helpful Tips

For clean slices, wipe your knife with a warm, damp cloth between cuts. Make sure the cream cheese is fully softened before mixing to avoid lumps. Allow enough chilling time so the cake holds its shape.

Storage Notes

Store leftovers covered in the refrigerator for up to 3 days. This cake is best enjoyed fresh, as the strawberries may release moisture over time.

No-Bake Strawberry Crunch Cake

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• Author: Sophia

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Ingredients

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For the Crust

• • 2 cups graham cracker crumb

• • ½ cup unsalted butter, melted

• • ¼ cup granulated sugar

• • 1 teaspoon vanilla extract

For the Cheesecake Filling

• • 24 oz (680 g) cream cheese, softened

• • 1 cup powdered sugar

• • 1 teaspoon vanilla extract

• • 1 cup whipped cream

• • 1 cup fresh strawberries, chopped

For the Strawberry Crunch Topping

• • 1 cup crushed graham crackers

• • ½ cup sliced almonds

• • ¼ cup granulated sugar

• • ¼ cup unsalted butter, melted

• • 1 cup fresh strawberries, sliced

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Instructions

1. Prepare the Crust :
   In a bowl, mix graham cracker crumbs, melted butter, sugar, and vanilla extract until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
2. Make the Cheesecake Filling:
   In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully incorporated. Gently fold in the whipped cream, followed by the chopped strawberries, until evenly distributed.
3. Assemble the Cheesecake
   Pour the cheesecake filling over the chilled crust and spread evenly with a spatula. Return to the refrigerator while preparing the topping.
4. Prepare the Strawberry Crunch Topping
   In a bowl, combine crushed graham crackers, sliced almonds, sugar, and melted butter. Mix until the mixture resembles coarse, crumbly sand.
5. Add the Topping
   Arrange the sliced strawberries evenly over the cheesecake layer. Sprinkle the strawberry crunch topping generously over the strawberries, pressing lightly so it adheres.
6. Chill and Set
   Refrigerate the cheesecake for at least 4 hours, or until fully set and firm enough to slice cleanly.