Description
A creamy and refreshing strawberry cheesecake with a crunchy topping, perfect for any occasion.
Ingredients
Scale
- 450 g cream cheese (softened)
- 150 g granulated sugar
- 1 teaspoon vanilla extract
- 240 ml whipped cream (heavy cream, whipped to soft peaks)
- 240 ml strawberry puree (fresh or store-bought)
- 200 g graham cracker crumbs
- 100 g unsalted butter (melted)
- 50 g freeze-dried strawberries (crushed)
Instructions
- Prepare the crust by mixing graham cracker crumbs and melted butter. Press into a 9-inch springform pan and refrigerate.
- Beat cream cheese, sugar, and vanilla until smooth.
- Fold in strawberry puree gently.
- Incorporate whipped cream carefully.
- Pour filling over the crust, smooth the top, and refrigerate for at least 4 hours.
- Mix crushed freeze-dried strawberries with graham cracker crumbs for the topping.
- Sprinkle the topping over the cheesecake before serving.
- Slice and enjoy chilled.
Notes
- Add a few drops of lemon juice to the strawberry puree for extra flavor.
- Fresh strawberries can replace freeze-dried ones for a different texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: strawberry crunch cheesecake, no-bake cheesecake, strawberry dessert