Description
A no-bake Strawberry Crunch Cheese Cake that combines a buttery graham cracker crust with rich cream cheese filling, topped with fresh strawberries and a strawberry jam glaze.
Ingredients
- 2 cups crushed graham crackers
- 1/2 cup melted butter
- 2 cups whipped cream
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
Instructions
- In a medium bowl, combine crushed graham crackers and melted butter. Stir until the mixture resembles wet sand.
- Press the graham cracker mixture into the bottom of an 8-inch or 9-inch springform pan. Freeze for 10 minutes to set.
- In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract; mix until fluffy.
- Gently fold in the whipped cream until no streaks remain.
- Spoon the cream cheese mixture over the chilled crust and smooth the top.
- Combine sliced strawberries and strawberry jam in a small bowl and stir to coat, then spoon over the cheesecake layer.
- Sprinkle extra crushed graham crackers on top, if desired.
- Cover and refrigerate for at least 4 hours, or until fully set (overnight is best).
- Run a knife around the edge before releasing the springform. Slice, serve, and enjoy!
Notes
Using fresh strawberries enhances the flavor. Chilling overnight allows the cheesecake to set perfectly and intensifies the flavors.
