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No-Bake Strawberry Crunch Cake

If you’re a fan of light, creamy desserts with a burst of fresh fruit flavor, No-Bake Strawberry Crunch Cake is the perfect treat for you. With its buttery graham cracker crust, luscious cheesecake filling, and a delightful strawberry crunch topping, this dessert will quickly become a favorite for summer gatherings, picnics, or simply when you need a refreshing treat. Best of all, there’s no baking required! Let’s dive into the details of how to create this scrumptious dessert.

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No-Bake Strawberry Crunch Cake

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🍓✨ Craving a dessert that’s as easy as it is delicious? Try this No-Bake Strawberry Crunch Cake! 🍰💖 With layers of creamy strawberry goodness and a crunchy, buttery topping, it’s the perfect balance of texture and flavor. No oven required, just pure, no-fuss indulgence! 🎉 Whether for a summer picnic, party, or casual treat, this cake will steal the spotlight. 🌟🍓

#NoBakeDesserts #StrawberryCrunch #SweetAndEasy #DessertGoals #SummerTreats #CrunchyDelight #QuickAndDelicious #CakeLovers #NoBakeMagic #BerryGoodDesserts 🍓🍰✨

  • Total Time: 4 hours 20 minutes (includes chilling time)
  • Yield: 1012 slices 1x

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

For the Cheesecake Filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped cream
  • 1 cup chopped fresh strawberries

For the Strawberry Crunch Topping:

  • 1 cup crushed graham crackers
  • 1/2 cup sliced almonds
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 cup fresh strawberries, sliced

Instructions

1. Prepare the Crust:

  • In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and vanilla extract. Stir until everything is evenly mixed.
  • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
  • Place the crust in the refrigerator to chill while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

  • Beat the cream cheese in a large bowl until smooth and creamy.
  • Add the powdered sugar and vanilla extract, mixing until fully combined.
  • Gently fold in the whipped cream and chopped fresh strawberries. This will create a fluffy, creamy texture with pockets of strawberry goodness.

3. Assemble the Cheesecake:

  • Pour the cheesecake filling over the chilled graham cracker crust.
  • Spread the mixture evenly with a spatula to create a smooth surface.
  • Return the cheesecake to the refrigerator and chill while you prepare the strawberry crunch topping.

4. Make the Strawberry Crunch Topping:

  • In a small bowl, combine the crushed graham crackers, sliced almonds, sugar, and melted butter.
  • Stir the mixture until it resembles coarse crumbs.

5. Add the Topping:

  • Slice the remaining fresh strawberries and arrange them evenly over the chilled cheesecake filling.
  • Sprinkle the strawberry crunch topping over the strawberries, ensuring an even distribution across the entire cake.

6. Chill and Serve:

  • Chill the cheesecake in the refrigerator for at least 4 hours, or until fully set.
  • Slice and serve chilled for a refreshing, creamy dessert experience.

Notes

  1. Chill Time: Make sure to chill the cake for at least 4 hours (or overnight) to allow the cheesecake filling to set properly.
  2. Fresh Strawberries: For the best flavor, use fresh, ripe strawberries for both the filling and the topping.
  3. Alternative Toppings: If you prefer, you can use crushed graham crackers or crushed cookies instead of the almond topping.
  4. Dairy-Free Version: For a dairy-free version, use coconut cream and non-dairy whipped cream.
  5. Serving Tips: Serve the cheesecake with a drizzle of fresh strawberry sauce or a dollop of whipped cream for an extra indulgent treat.
  • Author: Rosa
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes

Ingredients for No-Bake Strawberry Crunch Cake

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

For the Cheesecake Filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped cream
  • 1 cup chopped fresh strawberries

For the Strawberry Crunch Topping:

  • 1 cup crushed graham crackers
  • 1/2 cup sliced almonds
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 cup fresh strawberries, sliced

Instructions to Make No-Bake Strawberry Crunch Cake

1. Prepare the Crust:

  • In a medium bowl, combine graham cracker crumbsmelted buttersugar, and vanilla extract. Stir until everything is evenly mixed.
  • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
  • Place the crust in the refrigerator to chill while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

  • Beat the cream cheese in a large bowl until smooth and creamy.
  • Add the powdered sugar and vanilla extract, mixing until fully combined.
  • Gently fold in the whipped cream and chopped fresh strawberries. This will create a fluffy, creamy texture with pockets of strawberry goodness.

3. Assemble the Cheesecake:

  • Pour the cheesecake filling over the chilled graham cracker crust.
  • Spread the mixture evenly with a spatula to create a smooth surface.
  • Return the cheesecake to the refrigerator and chill while you prepare the strawberry crunch topping.

4. Make the Strawberry Crunch Topping:

  • In a small bowl, combine the crushed graham crackerssliced almondssugar, and melted butter.
  • Stir the mixture until it resembles coarse crumbs.

5. Add the Topping:

  • Slice the remaining fresh strawberries and arrange them evenly over the chilled cheesecake filling.
  • Sprinkle the strawberry crunch topping over the strawberries, ensuring an even distribution across the entire cake.

6. Chill and Serve:

  • Chill the cheesecake in the refrigerator for at least 4 hours, or until fully set.
  • Slice and serve chilled for a refreshing, creamy dessert experience.

Nutritional Information (Approximate per slice, assuming 10 slices):

  • Calories: ~350 kcal
  • Fat: 25g
  • Carbs: 30g
  • Protein: 4g

Tips for the Perfect No-Bake Strawberry Crunch Cake

  1. Chill Time: Make sure to chill the cake for at least 4 hours (or overnight) to allow the cheesecake filling to set properly.
  2. Fresh Strawberries: For the best flavor, use fresh, ripe strawberries for both the filling and the topping.
  3. Alternative Toppings: If you prefer, you can use crushed graham crackers or crushed cookies instead of the almond topping.
  4. Dairy-Free Version: For a dairy-free version, use coconut cream and non-dairy whipped cream.
  5. Serving Tips: Serve the cheesecake with a drizzle of fresh strawberry sauce or a dollop of whipped cream for an extra indulgent treat.

Why You’ll Love No-Bake Strawberry Crunch Cake

This cake combines the creamy texture of cheesecake with the crunchiness of graham crackers and almonds, making each bite a perfect blend of sweet and tangy. The fresh strawberries add a burst of color and flavor, making this cake an impressive dessert for any occasion. Whether you’re hosting a party or just looking for a quick, delicious treat, No-Bake Strawberry Crunch Cake will surely be a hit with everyone.

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