No-Bake Strawberry Crunch Cheesecake
A delightful no-bake dessert that combines creamy cheesecake with vibrant strawberries and a crunchy cereal layer, perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups crushed graham crackers
- 0.5 cups unsalted butter (melted)
For the Cheesecake Filling
- 2 cups cream cheese (softened) Make sure it's softened for easy mixing.
- 1 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped cream Gently folded in for a light texture.
For the Topping
- 2 cups fresh strawberries (sliced)
- 1 cup crushed strawberry cereal For added crunch.
Instructions
Preparation
- In a mixing bowl, combine the crushed graham crackers with the melted butter. Stir well until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust.
- In another large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the powdered sugar and vanilla extract, continuing to mix until fully incorporated.
- Gently fold in the whipped cream until the mixture is light and fluffy.
Layering
- Pour half of the cheesecake filling onto the prepared crust. Layer half of the sliced strawberries on top of the filling. Repeat with the remaining cheesecake filling and another layer of strawberries.
- Top the last layer with crushed strawberry cereal for that satisfying crunch.
Chilling
- Cover the cheesecake and place it in the refrigerator for at least 4 hours, or overnight for best results.
Serving
- Once chilled, remove from the springform pan, slice, and serve.
Notes
Allow the cheesecake to chill properly for at least 4 hours or overnight. Feel free to experiment with different toppings or cereals. Store leftovers covered in the refrigerator for up to 3 days.