Description
A delicious no-bake Strawberry Crunch Cheesecake featuring a crunchy graham cracker crust, a smooth cream cheese and powdered sugar filling blended with fresh strawberries and Cool Whip, perfect for a refreshing dessert that sets in the refrigerator.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz Cool Whip
- 2 cups fresh strawberries, chopped
Instructions
- Prepare Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9×13 inch pan to form an even crust layer.
- Mix Cream Cheese Base: In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, ensuring no lumps remain for a silky texture.
- Fold in Toppings: Gently fold the Cool Whip and chopped fresh strawberries into the cream cheese mixture, mixing carefully to retain the fluffy texture and distribute the strawberries evenly.
- Assemble Cheesecake: Spread the strawberry cream cheese mixture evenly over the prepared graham cracker crust in the pan, smoothing the top for an attractive finish.
- Chill to Set: Refrigerate the assembled cheesecake for at least 4 hours, allowing it to firm up and the flavors to meld before serving.
Notes
- Use fresh strawberries for the best flavor and texture.
- Ensure cream cheese is softened to avoid lumps in the filling.
- For a firmer set, refrigerate overnight.
- This recipe requires no baking, making it quick and easy to prepare.
- Serve chilled and garnish with extra strawberries if desired.
