Berrylicious Strawberry Crunch Cheesecake
This Berrylicious Strawberry Crunch CheeseCake is a cool, no-bake summer dream. With a buttery graham cracker crust, a velvety cream cheese filling, and layers of fresh berries, it is the perfect easy dessert!
Equipment
- 8 or 9-inch springform pan
- Mixing Bowl
- Measuring Cups
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 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
Instructions
Make the Strawberry Crunch Base
- In a bowl, stir together the 2 cups of crushed graham crackers and 1/2 cup melted butter until the crumbs look evenly coated and slightly glossy. The mixture should smell buttery and hold together when pressed between your fingers.
- Press the crumb mixture firmly into the bottom of an 8 or 9-inch springform pan to create an even base. Use the flat bottom of a measuring cup to compact it well, ensuring neat slices later on.
Whip Up the Filling
- In a mixing bowl, beat the softened 1 cup cream cheese with the 1/2 cup powdered sugar and 1 tsp vanilla extract until completely smooth and creamy. You want no lumps at all, just a pale, velvety mixture.
- Gently fold in the 2 cups of whipped cream, using broad strokes so you keep as much air in the filling as possible. When it is ready, the mixture should look light and fluffy, almost cloud-like.
Layer the Cheesecake
- Spread half of the cream mixture over the crust in a smooth, even layer. Arrange the 2 cups of sliced fresh strawberries over the top so each bite gets some fruit, avoiding piling them heavily in one spot.
- Warm the 1/4 cup strawberry jam for 10 to 15 seconds if needed, then drizzle it lightly over the strawberries so it spreads in thin ribbons rather than thick blobs.
- Add the remaining cream mixture over the fruit, then finish with the rest of the strawberries.
Chill Until Fully Set
- Refrigerate the cheesecake for at least 6 hours, though overnight is even better for the cleanest slices. The filling should feel firm to the touch and the layers should hold their shape before slicing.
Notes
Room Temperature Dairy: Let the cream cheese come fully to room temperature before mixing so the filling turns out silky instead of grainy or lumpy.
Perfect Drizzle: Warm the strawberry jam for 10 to 15 seconds before drizzling so it glides over the berries in thin, even lines.
Clean Slicing: Dip a sharp knife in warm water, wipe it dry, and clean it between every cut so the strawberry jam does not streak into the white layers.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 385kcalCarbohydrates: 34gProtein: 4gFat: 27gSaturated Fat: 15gCholesterol: 70mgSodium: 240mgPotassium: 180mgFiber: 2gSugar: 22gVitamin A: 850IUVitamin C: 25mgCalcium: 75mgIron: 1mg
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