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Strawberry Crunch Cheesecake Cake
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Strawberry Crunch Cheesecake Cake

Creamy, fruity, and full of nostalgic flavor, this Strawberry Crunch Cheesecake Cake is the ultimate no-bake dessert for summer. With a buttery graham cracker crust, velvety cream cheese filling, and a fresh strawberry topping swirled with jam, this treat is as easy as it is irresistible. Whether you’re hosting a backyard BBQ, celebrating a birthday, or just craving something sweet, this recipe delivers maximum flavor with minimal effort—no oven required!
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • Crust
  • 2 cups crushed graham crackers
  • ½ cup melted butter
  • Filling
  • 1 cup cream cheese softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups whipped cream chilled
  • Topping
  • 2 cups fresh strawberries sliced
  • ¼ cup strawberry jam

Equipment

  • Mixing Bowl
  • Hand mixer or stand mixer
  • Silicone spatula
  • 8-inch or 9-inch springform pan
  • Measuring cups and spoons
  • Spoon or flat-bottomed glass (for pressing crust)

Method
 

  1. Prepare the Crust
  2. In a medium mixing bowl, combine crushed graham crackers with melted butter. Stir until evenly coated—the mixture should resemble wet sand.
  3. Press Into the Pan
  4. Transfer the mixture into a springform pan. Use the back of a spoon or a flat-bottomed glass to press the crust firmly across the bottom and slightly up the sides. Place in the freezer for 10 minutes to set.
  5. Make the Filling
  6. In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully incorporated and fluffy.
  7. Fold in Whipped Cream
  8. Using a spatula, gently fold the whipped cream into the cream cheese mixture until no streaks remain. Be careful not to overmix—this keeps your filling light and airy.
  9. Add the Filling to the Crust
  10. Remove the crust from the freezer and spoon the filling evenly over the crust. Smooth the top with a spatula.
  11. Prepare the Topping
  12. In a small bowl, combine sliced strawberries with the strawberry jam. Gently stir to coat the berries in the jam.
  13. Top the Cheesecake
  14. Spoon the strawberry topping evenly across the surface of the cheesecake filling.
  15. Optional Crunch Topping
  16. For added texture and nostalgia, sprinkle extra crushed graham crackers—or a mix of cookie crumbles and freeze-dried strawberries—over the top.
  17. Chill to Set
  18. Cover the cheesecake and refrigerate for at least 4 hours. For cleanest slices and firm texture, chill overnight.
  19. Serve and Enjoy
  20. Before serving, run a knife around the edge of the pan, then release the springform ring. Slice and enjoy cold!

Notes

Storage:

  • Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Serving Tip:

Blot excess strawberry juice before storing to prevent sogginess.

Variations:

Add blueberries or raspberries for a mixed-berry twist.

Freeze It:

  • Wrap slices tightly and freeze for up to 1 month. Thaw in the fridge overnight.