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Strawberry Crunch Cheesecake

A decadent no-bake cheesecake with a silky cream cheese filling, a buttery crust, fresh strawberry topping, and a unique strawberry crunch coating that provides a satisfying texture.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 and 1/2 cups graham cracker crumbs About 12 full sheets, processed
  • 0.5 cups 1/2 cup vanilla wafer cookie crumbs About 15 cookies, processed
  • 1/3 cups 1/3 cup granulated white sugar
  • 0.5 cups 1/2 cup unsalted butter, melted
  • 1 pinch Pinch of salt
For the No-Bake Cream Cheese Filling
  • 450 grams 450g full-fat cream cheese, softened Softened to room temperature
  • 1 cups 1 cup powdered sugar, sifted
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 0.5 teaspoon 1/2 teaspoon lemon zest
  • 1 tablespoon 1 tablespoon fresh lemon juice
  • 1.5 cups 1 and 1/2 cups heavy whipping cream, cold Cold for proper whipping
  • 1 pinch Pinch of salt
For the Fresh Strawberry Topping
  • 2 cups 2 cups fresh strawberries, hulled Half sliced, half halved for varied visual texture
  • 2 tablespoons 2 tablespoons granulated sugar
  • 1 teaspoon 1 teaspoon fresh lemon juice
  • 0.25 cups 1/4 cup strawberry jam, warmed (for glazing the fruit topping)
For the Strawberry Crunch Coating
  • 1 cups 1 cup vanilla wafer cookies, crushed to coarse crumbs About 30 cookies
  • 0.75 cups 3/4 cup freeze-dried strawberries, crushed to coarse powder
  • 4 tablespoons 4 tablespoons unsalted butter, melted
  • 2 tablespoons 2 tablespoons granulated sugar
  • 2 tablespoons 2 tablespoons white chocolate chips, melted Optional, for drizzling

Method
 

Make the Crust
  1. Process the graham crackers and vanilla wafer cookies in a food processor until they become fine, uniform crumbs.
  2. Combine the graham cracker crumbs, vanilla wafer crumbs, and granulated sugar in a large bowl and stir until evenly mixed.
  3. Add the melted butter and pinch of salt and stir until the mixture holds its shape when pressed.
  4. Press the crust mixture into a 9-inch springform pan and refrigerate for 20 minutes.
Make the No-Bake Cream Cheese Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Add the sifted powdered sugar, vanilla extract, lemon zest, lemon juice, and pinch of salt; mix until fully incorporated.
  3. In a separate bowl, beat the cold heavy cream until it reaches stiff peaks.
  4. Fold the whipped cream into the cream cheese mixture until smooth.
Assemble and Chill
  1. Pour the cream cheese filling over the chilled crust and spread evenly.
  2. Cover and refrigerate for at least 6 hours, preferably overnight.
Make the Strawberry Crunch Coating
  1. Crush the vanilla wafer cookies in a zip-lock bag into coarse crumbs.
  2. Combine crushed wafers, freeze-dried strawberry powder, melted butter, and sugar in a bowl.
  3. Refrigerate the mixture for 30 minutes to allow it to firm up.
Prepare the Strawberry Topping
  1. Toss sliced and halved strawberries with sugar and lemon juice; let sit for 15–20 minutes.
  2. Warm the strawberry jam until liquid and brush over the strawberries.
Finish the Cheesecake
  1. Remove cheesecake from refrigerator and carefully release the springform ring.
  2. Arrange glazed strawberries on top and press the crunch coating onto the sides.
  3. Drizzle with melted white chocolate if desired and let set for 5 minutes before slicing.

Notes

Store in the refrigerator for up to 4 days. Apply the toppings 2-3 hours before serving for best freshness. Freezes well without toppings for up to 2 months.