This Berrylicious Strawberry Crunch Cheesecake is a creamy no-bake dessert with a buttery graham cracker crust, fluffy cheesecake filling, fresh strawberries, and sweet strawberry jam. I like making it when I want a chilled, pretty dessert that feels special but stays easy.
Why You’ll Love This Recipe
I love this recipe because it does not need baking, which makes it simple and convenient. The creamy cheesecake filling pairs perfectly with juicy strawberries and crunchy graham crackers.
I also like how beautiful it looks once chilled and sliced. It is a great dessert for family gatherings, summer parties, or anytime I want something fruity and refreshing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups crushed graham crackers
1/2 cup melted butter
2 cups whipped cream
1 cup cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, sliced
1/4 cup strawberry jam
Extra crushed graham crackers, for topping
Whole strawberries, for garnish
Directions
I mix the crushed graham crackers with the melted butter until everything is evenly combined.
I press the mixture firmly into the bottom of a springform pan to form the crust.
In a large bowl, I beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
I gently fold in the whipped cream until the filling becomes light and fluffy.
I spread half of the cream mixture over the prepared crust.
Then I add a layer of sliced strawberries, then drizzle the strawberry jam over the top.
I spread the remaining cream mixture over the strawberries, then add more sliced strawberries on top.
Next I sprinkle extra crushed graham crackers over the cheesecake and garnish with whole strawberries.
I chill the cheesecake for at least 4 hours, or until firm enough to slice.
Servings and Timing
This recipe makes 8 servings.
Prep Time: 20 minutes
Cooking Time: 0 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Calories: 365 kcal per serving
Variations
I sometimes use mixed berries like blueberries, raspberries, or blackberries for extra color and flavor. I can also swap strawberry jam for raspberry jam if I want a slightly tangier taste.
For extra crunch, I like adding crushed vanilla cookies or golden sandwich cookies to the topping.
Storage/Reheating
I store this cheesecake covered in the refrigerator for up to 3 days. Then I keep it chilled until I am ready to serve so the filling stays firm.
I do not reheat this dessert because it is meant to be served cold. For cleaner slices, I like chilling it well before cutting.
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FAQs
Can I make this cheesecake ahead of time?
Yes, I like making it the day before serving because it has more time to chill and firm up.
Can I use frozen strawberries?
I prefer fresh strawberries, but thawed frozen strawberries can work if I drain them very well first.
Do I need a springform pan?
A springform pan makes slicing easier, but I can also use a deep pie dish or square pan.
Can I make this cheesecake sweeter?
Yes, I can add a little more powdered sugar to the cream cheese filling or use extra jam.
How do I keep the crust firm?
I press the crust firmly into the pan and chill it well before slicing. The melted butter helps hold everything together.
Conclusion
This Berrylicious Strawberry Crunch Cheesecake is creamy, fruity, crunchy, and easy to prepare without baking. I like it as a refreshing dessert that looks impressive and tastes delicious with every chilled slice.
📖 Recipe:
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Berrylicious Strawberry Crunch Cheesecake
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Berrylicious Strawberry Crunch Cheesecake is a creamy no-bake dessert with a buttery graham cracker crust, fluffy cheesecake filling, fresh strawberries, and sweet strawberry jam. It is refreshing, easy to prepare, and perfect for gatherings or warm-weather treats.
Ingredients
2 cups crushed graham crackers
1/2 cup melted butter
2 cups whipped cream
1 cup cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, sliced
1/4 cup strawberry jam
Extra crushed graham crackers, for topping
Whole strawberries, for garnish
Instructions
- Mix the crushed graham crackers with the melted butter until evenly combined.
- Press the mixture firmly into the bottom of a springform pan to form the crust.
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the whipped cream until the filling becomes light and fluffy.
- Spread half of the cream mixture over the prepared crust.
- Add a layer of sliced strawberries and drizzle the strawberry jam over the top.
- Spread the remaining cream mixture over the strawberries and top with more sliced strawberries.
- Sprinkle extra crushed graham crackers over the cheesecake and garnish with whole strawberries.
- Chill for at least 4 hours or until firm enough to slice and serve.
Notes
Use mixed berries such as blueberries, raspberries, or blackberries for a different flavor profile.
Raspberry jam can be substituted for strawberry jam.
Add crushed vanilla cookies or golden sandwich cookies for extra crunch.
Store covered in the refrigerator for up to 3 days.
Fresh strawberries are preferred, but thawed and well-drained frozen strawberries may be used.
For cleaner slices, chill thoroughly before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 365 kcal
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
