No-Bake Strawberry Crunch Cheesecake is a delightful dessert that’s perfect for summertime. Here’s a simple recipe to make this dreamy treat:
Ingredients:
For the crust:
– 2 cups crushed graham crackers
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the cheesecake filling:
– 16 oz (2 blocks) cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup heavy cream, whipped to stiff peaks
For the strawberry topping:
– 2 cups fresh strawberries, sliced
– 1/4 cup granulated sugar
– 1 tablespoon lemon juice
– 1 tablespoon cornstarch
– 2 tablespoons water
For the crunch topping:
– 1 cup crispy rice cereal (like Rice Krispies)
– 1/4 cup unsalted butter, melted
– 1/4 cup brown sugar
– 1/4 teaspoon salt
Instructions:
For the crust:
1. In a mixing bowl, combine crushed graham crackers, granulated sugar, and melted butter until evenly moistened.
2. Line the bottom of a 9-inch springform pan with the mixture. Firmly pack the crust with a spoon or a glass with a flat bottom.
3. Place the pan in the refrigerator while you prepare the filling.
For the cheesecake filling:
1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
2. Add powdered sugar and vanilla extract, and beat until well combined.
3. Gently fold in the whipped cream until no streaks remain.
4. Spread the cheesecake filling evenly over the chilled crust.
5. Place the pan back in the refrigerator while you prepare the strawberry topping.
For the strawberry topping:
1. IPut the lemon juice, sugar, and sliced strawberries in a saucepan.
2. Cook over medium heat, stirring occasionally, until the strawberries release their juices and become soft, about 5-7 minutes.
3. In a small bowl, whisk together cornstarch and water until smooth.
4. Add the cornstarch mixture to the strawberries and cook, stirring constantly, until the mixture thickens, about 1-2 minutes.
5. Remove from heat and let the strawberry topping cool slightly.
6. Spread the strawberry topping evenly over the cheesecake layer.
For the crunch topping:
1. In a small bowl, mix together crispy rice cereal, melted butter, brown sugar, and salt until well combined.
2. Sprinkle the crunch topping over the strawberry layer.
Final steps:
1. Chill the cheesecake in the refrigerator for at least 4 hours, or until set.
2. Once chilled, carefully remove the sides of the springform pan.
3. Slice and serve the no-bake strawberry crunch cheesecake chilled. Enjoy your refreshing summer treat!
Feel free to adjust the sweetness or add more strawberries according to your taste preference. This recipe can be easily customized with different fruits or toppings for endless flavor variations!
