Description
A no-bake Strawberry Crunch Cheesecake featuring a crunchy graham cracker crust topped with a creamy, sweetened cream cheese filling folded with Cool Whip and fresh juicy strawberries. Perfectly chilled for a refreshing dessert that’s light, fruity, and easy to prepare.
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 the crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter thoroughly. Press this mixture firmly into the bottom of a 9×13 inch pan to form an even crust layer.
- Make the cream cheese base: In another bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy, ensuring there are no lumps.
- Fold in whipped topping and strawberries: Gently fold the Cool Whip and the chopped fresh strawberries into the cream cheese mixture until fully combined without deflating the mixture.
- Assemble the dessert: Spread the strawberry cream cheese mixture evenly over the prepared graham cracker crust in the pan.
- Chill to set: Refrigerate the assembled cheesecake for at least 4 hours before serving to allow it to fully set and chilled, enhancing the flavors and texture.
Notes
- For best results, ensure cream cheese is softened to room temperature to prevent lumps.
- Use fresh, ripe strawberries for optimal flavor and sweetness.
- You can substitute Cool Whip with homemade whipped cream if preferred.
- Chilling time is essential for the cheesecake to firm up properly.
- Store leftovers covered in the refrigerator for up to 3 days.
