Introduction: A Slice of Sweet Nostalgia for Any Occasion

Inspired by the nostalgic flavors of strawberry shortcake ice cream bars and classic no-bake cheesecakes, this recipe is as easy to make as it is satisfying to eat. With its buttery graham cracker crust, silky smooth filling, juicy strawberries, and that irresistible crunchy topping, it’s a dessert that feels fancy but comes together with minimal effort — no oven required! It’s the kind of recipe that reminds you of summer gatherings, family desserts, or those spontaneous moments when only something fruity and creamy will do.

🛒 Ingredients

1 ½ cups crushed graham crackers
½ cup unsalted butter, melted
1 cup cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped cream (store-bought or homemade)
2 cups strawberries, sliced
Extra crushed graham crackers for topping

👩‍🍳 Directions

Make the crust: In a bowl, mix the crushed graham crackers with the melted butter. Stir until the mixture is evenly combined and resembles wet sand.
Press the crust: Pour the graham cracker mixture into the bottom of a pie dish or 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to press it down firmly and evenly to form the crust. Place in the fridge while you prepare the filling.
Prepare the filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy with no lumps.
Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. Do not overmix — you want it light and airy.
Layer the filling: Spread the cream cheese mixture evenly over the chilled crust. Use a spatula to smooth the top.
Add strawberries: Arrange the sliced strawberries in an even layer over the cream cheese filling. You can go rustic or arrange them in a decorative pattern.
Finish with crunch: Sprinkle extra crushed graham crackers generously over the strawberries for that signature crunch.
Chill: Cover and refrigerate the cheesecake for at least 2 hours, or until set. For best results, chill overnight.
Serve: Slice, serve, and enjoy the creamy, fruity, and crunchy layers in every bite!

Why You’ll Love This Strawberry Crunch Cheesecake

No oven needed – A perfect dessert for hot days when turning on the oven is the last thing you want to do.
Easy, quick prep – Comes together in under 20 minutes with just a few pantry staples.
Perfect texture – Creamy, smooth filling with a buttery crust and crunchy topping.
Fresh and fruity – Juicy strawberries add brightness and natural sweetness.
Great for gatherings – A crowd-pleaser that’s beautiful enough for parties and simple enough for everyday enjoyment.

Tips for the Best Strawberry Crunch Cheesecake

Use room temperature cream cheese: Cold cream cheese will leave lumps in your filling. Let it sit out for 30–60 minutes before mixing.
Homemade whipped cream: Whipping your own cream adds richness and better texture. Just whip ½ cup of heavy cream with a tablespoon of sugar until soft peaks form.
Choose ripe, sweet strawberries: They add natural sweetness and color. If strawberries are out of season, try thawed frozen ones (just be sure to drain excess liquid).
Get creative with the topping: Mix crushed freeze-dried strawberries with graham crackers for a colorful crunch, or add a drizzle of white chocolate.
Make ahead: This cheesecake keeps well in the fridge for up to 3 days, making it perfect for prepping ahead of time.

Variations You’ll Want to Try

1. Strawberry Crunch Cheesecake Bars
Instead of a pie dish, press the crust into a square baking pan and cut into bars for easy serving at parties or picnics.

2. Chocolate Strawberry Crunch
Swap the graham crackers for crushed chocolate cookies and drizzle melted dark chocolate over the top for a rich twist.

3. Mini Cheesecakes
Make individual portions in muffin tins with cupcake liners — perfect for kids or entertaining.

4. Vegan-Friendly Option
Use plant-based cream cheese, coconut whipped cream, and a dairy-free butter substitute for a fully vegan dessert.

5. Mixed Berry Topping
Replace strawberries with a mix of blueberries, raspberries, and blackberries for a more vibrant, tangy bite.

When to Serve Strawberry Crunch Cheesecake

Summer BBQs and cookouts
Mother’s Day brunches
Easter or springtime celebrations
Afternoon tea or coffee breaks
Birthdays or casual get-togethers
Just because you want something sweet and refreshing!

No matter the occasion, this cheesecake brings a light yet decadent end to any meal.

Frequently Asked Questions

Can I use store-bought whipped topping (like Cool Whip)?
Yes! It’s convenient and works well. Just be gentle when folding it into the cream cheese mixture to keep the texture light.

What’s the best way to crush graham crackers?
Use a food processor for fine crumbs, or place the crackers in a ziplock bag and crush them with a rolling pin.

How long does it take to set?
At least 2 hours in the fridge, but chilling overnight gives the best results for slicing.

Can I freeze this cheesecake?
Yes — wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving. Keep in mind that the texture of strawberries may soften once thawed.

Can I use other fruits instead of strawberries?
Absolutely. Blueberries, peaches, mango slices, or raspberries make great alternatives or additions.

Nutritional Highlights (Per Serving – Approximate)

Calories: ~300–350 kcal
Protein: ~3g
Fat: ~20g
Carbohydrates: ~25g
Fiber: ~2g
Sugar: ~18g

These values vary depending on your specific ingredients (especially the whipped cream and crust), but it’s generally a moderate-calorie dessert that offers a satisfying indulgence in a reasonable portion.

Strawberry Crunch Cheesecake

Author: YD
Total Time: 2 hours (or overnight for best results)
Yield: 8 servings 1x

Print Recipe

Description

There’s something undeniably joyful about biting into a creamy cheesecake topped with fresh strawberries and finished with a crunchy graham cracker topping. Whether it’s a sun-drenched summer picnic, a laid-back birthday celebration, or just a sweet treat on a cozy weekend, this Strawberry Crunch Cheesecake brings comfort and cheer in every slice. Inspired by the nostalgic flavors of strawberry shortcake ice cream bars and classic no-bake cheesecakes, this recipe is as easy to make as it is satisfying to eat.

Ingredients

Scale

1 ½ cups crushed graham crackers
½ cup unsalted butter, melted
1 cup cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped cream (store-bought or homemade)
2 cups strawberries, sliced
Extra crushed graham crackers for topping

Instructions

Make the crust: In a bowl, mix the crushed graham crackers with the melted butter. Stir until the mixture is evenly combined and resembles wet sand.
Press the crust: Pour the graham cracker mixture into the bottom of a pie dish or 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to press it down firmly and evenly to form the crust. Place in the fridge while you prepare the filling.
Prepare the filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy with no lumps.
Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. Do not overmix — you want it light and airy.
Layer the filling: Spread the cream cheese mixture evenly over the chilled crust. Use a spatula to smooth the top.
Add strawberries: Arrange the sliced strawberries in an even layer over the cream cheese filling.
Finish with crunch: Sprinkle extra crushed graham crackers generously over the strawberries for that signature crunch.
Chill: Cover and refrigerate the cheesecake for at least 2 hours, or until set. For best results, chill overnight.
Serve: Slice, serve, and enjoy the creamy, fruity, and crunchy layers in every bite!

Notes

Use room temperature cream cheese for a smooth filling.
Homemade whipped cream adds richness, but store-bought works fine too.
Ripe, sweet strawberries will provide the best flavor.
Make ahead by chilling overnight for the best set.
Feel free to use other fruits, like blueberries or raspberries, for variation.

Prep Time: 20 minutes
Cook Time: None