No-Bake Strawberry Crunch Crunch Cake
A delightful no-bake dessert featuring creamy cheesecake with fresh strawberries on a buttery crust, topped with a crunchy almond mixture.
Servings: 8 pieces
Calories: 350kcal
Ingredients
For the crust
- 2 cups graham cracker crumbs Provides a lovely base with a subtle sweetness.
- 1/2 cup unsalted butter, melted Helps bind the crust together and add richness.
- 1/4 cup granulated sugar Sweetens the crust just enough to balance flavors.
For the cheesecake filling
- 24 oz cream cheese, softened Gives the cheesecake its signature creamy texture.
- 1 cup powdered sugar Ensures the filling remains sweet yet smooth.
- 1 teaspoon vanilla extract Provides a warm, aromatic flavor.
- 1 cup whipped cream Lightens the cheesecake filling, creating an airy texture.
- 1 cup chopped fresh strawberries Adds freshness and vibrancy.
For the strawberry crunch topping
- 1 cup crushed graham crackers Adds a crunchy texture.
- 1/2 cup sliced almonds Brings a nutty flavor and satisfying crunch.
- 1/4 cup granulated sugar Sweetens the topping.
- 1/4 cup unsalted butter, melted Helps the topping stick together.
- 1 cup fresh strawberries, sliced For aesthetic appeal and added flavor.
Instructions
Preparation of the crust
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator to chill while preparing the filling.
Preparation of the cheesecake filling
- In a large mixing bowl, beat the cream cheese with an electric mixer until creamy and smooth.
- Add in the powdered sugar and vanilla extract, stirring until fully combined.
- Gently fold in the whipped cream and chopped strawberries until well incorporated.
Assembly
- Remove the chilled crust from the refrigerator and pour the cheesecake filling over the crust, spreading it out evenly with a spatula.
- Place the cake back in the fridge while you prepare the topping.
Preparation of the strawberry crunch topping
- In another bowl, mix together the crushed graham crackers, sliced almonds, sugar, and melted butter.
- Stir until the mixture resembles coarse crumbs.
Finish the cake
- Arrange the sliced fresh strawberries on top of the cheesecake filling.
- Sprinkle the strawberry crunch topping generously over the strawberries.
Chill and serve
- Cover the cake with plastic wrap and chill in the refrigerator for at least 4 hours, or until set.
- Once set, carefully remove the cheesecake from the springform pan, slice into pieces, and serve chilled.
Notes
Make Ahead: This cake can be made up to a day in advance. Consider garnishing with mint leaves or drizzling with chocolate for an elegant touch.