If you’re searching for a dessert that’s equal parts creamy, crunchy, and bursting with berry flavor, look no further than this Berrylicious Strawberry Crunch Cheesecake! This no-bake cheesecake combines a luscious strawberry cream cheese filling with a buttery, golden crumble topping that’s reminiscent of the classic strawberry crunch bars. Perfect for summer parties, holiday gatherings, or just treating yourself, this dessert is sure to impress. Plus, it’s easy to make and includes tips for keto and low-carb variations. Let’s get started!
Why You’ll Love This Recipe
This Strawberry Crunch Cheesecake is a winner because:
- No-Bake: No oven required—just chill and serve!
- Crowd-Pleasing: The combination of creamy cheesecake and crunchy topping is irresistible.
- Customizable: Easily adapt it for keto, low-carb, or gluten-free diets.
- Perfect for Any Occasion: Great for birthdays, potlucks, or just because.
Ingredients for Berrylicious Strawberry Crunch Cheesecake
For the Crust:
- 2 cups graham cracker crumbs (or almond flour for keto/low-carb)
- 1/4 cup granulated sugar (or keto-friendly sweetener)
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar (or powdered erythritol for keto/low-carb)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- 1/2 cup strawberry puree (fresh or frozen strawberries blended)
- 1-2 drops red food coloring (optional, for a vibrant pink hue)
For the Strawberry Crunch Topping:
- 1 cup freeze-dried strawberries, crushed
- 1/2 cup all-purpose flour (or almond flour for keto/low-carb)
- 1/4 cup granulated sugar (or keto-friendly sweetener)
- 1/4 cup unsalted butter, melted
Garnish:
- Fresh strawberries
- Whipped cream
Step-by-Step Instructions
Step 1: Prepare the Crust
- In a medium bowl, mix graham cracker crumbs (or almond flour), sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Chill in the refrigerator while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, and mix until fully incorporated.
- Gently fold in the whipped cream until the mixture is light and fluffy.
- Stir in the strawberry puree and food coloring (if using) until evenly distributed.
Step 3: Assemble the Cheesecake
- Pour the cheesecake filling over the chilled crust and spread it evenly.
- Smooth the top with a spatula and refrigerate for at least 4 hours (or overnight) to set.
Step 4: Prepare the Strawberry Crunch Topping
- In a small bowl, combine crushed freeze-dried strawberries, flour, sugar, and melted butter.
- Mix until the mixture resembles coarse crumbs.
- Spread the topping on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, stirring halfway through, until golden and crispy. Let it cool completely.
Step 5: Add the Topping and Serve
- Once the cheesecake is set, sprinkle the strawberry crunch topping evenly over the surface.
- Garnish with fresh strawberries and whipped cream before serving.
Cook Notes and Variations
Cook Notes:
- Chilling Time: For best results, let the cheesecake chill overnight.
- Strawberry Puree: Use fresh or frozen strawberries. If using frozen, thaw and drain excess liquid.
- Storage: Store in the refrigerator for up to 5 days or freeze for up to 2 months.
Variations:
- Gluten-Free: Use gluten-free graham crackers or almond flour for the crust.
- Vegan: Substitute cream cheese with vegan cream cheese, heavy cream with coconut cream, and butter with vegan butter.
- Mixed Berry: Use a mix of strawberries, raspberries, and blueberries for the puree and topping.
Keto and Low-Carb Versions
Keto Version:
- Replace graham cracker crumbs with almond flour or crushed keto-friendly cookies.
- Use powdered erythritol or monk fruit sweetener instead of sugar.
- Ensure the freeze-dried strawberries and food coloring are sugar-free.
Low-Carb Version:
- Follow the keto substitutions above.
- Reduce the amount of sweetener to suit your taste.
Frequently Asked Questions (FAQs)
1. Can I use store-bought strawberry puree?
Yes, you can use store-bought puree, but homemade is fresher and free of added sugars.
2. Can I make this ahead of time?
Absolutely! This cheesecake tastes even better the next day as the flavors meld together.
3. Can I use a different fruit?
Yes, try raspberries, blueberries, or a mix of your favorite berries.
4. How do I prevent the crust from getting soggy?
Make sure the crust is well-chilled before adding the filling, and avoid overmixing the puree into the filling.
5. Can I freeze this cheesecake?
Yes, freeze without the topping and add it after thawing.
This Berrylicious Strawberry Crunch Cheesecake is a dreamy dessert that’s as beautiful as it is delicious. With its creamy strawberry filling, buttery crust, and irresistible crunch topping, it’s guaranteed to be a hit at any gathering. Whether you stick to the classic recipe or try the keto and low-carb versions, this cheesecake is a must-make. So grab your ingredients and get ready to wow your family and friends with this stunning dessert!
Don’t forget to share your creations on social media and tag us. Happy baking!
