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No-Bake Strawberry Crunch Cheesecake

A creamy and fruity no-bake cheesecake made with fresh strawberries and a crunchy cookie topping, perfect for warm evenings and celebrations.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 2 cups vanilla cookies, crushed Use gluten-free cookies for a gluten-sensitive option.
  • 1/2 cup butter, melted
Cheesecake Filling Ingredients
  • 16 oz cream cheese, softened Ensure it is at room temperature for easy mixing.
  • 1/2 cup powdered sugar
  • 1 cup whipped cream You can substitute with coconut cream for a vegan version.
  • 1 cup fresh strawberries, blended or chopped Use fresh strawberries for the best flavor.
  • 1/2 cup cookie crumbs for topping

Method
 

Prepare the Crust
  1. In a large mixing bowl, combine the crushed vanilla cookies and melted butter. Mix until the mixture resembles wet sand.
  2. Press the mixture into the bottom of a springform pan to form the crust.
Make the Filling
  1. In another bowl, beat the softened cream cheese and powdered sugar together until smooth.
  2. Gently fold in the whipped cream until just combined.
  3. Add the blended or chopped strawberries and mix well.
Assemble and Chill
  1. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
  2. Chill in the refrigerator for at least 4 hours or until set.
Serve
  1. Before serving, sprinkle cookie crumbs on top and enjoy chilled.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to a month. Thaw in the fridge overnight before serving.