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Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake

The Crispy Chef
A rich, creamy, no-bake strawberry crunch cheesecake made with golden vanilla wafers, a fresh strawberry jam layer, and a crunchy topping. Simple, adaptable, and crowd-pleasing—perfect for any occasion.
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Prep Time 30 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 410 kcal

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Microwave-safe bowl

Ingredients
  

For the Crust

  • 2 cups golden vanilla wafer crumbs
  • 1/4 cup melted butter
  • 2 tbsp granulated sugar

For the Cheesecake Filling

  • 24 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream cold
  • 1 packet unflavored gelatin
  • 1/4 cup cold water

For the Strawberry Layer

  • 2 cups fresh strawberries diced
  • 1/3 cup strawberry jam
  • 2 tbsp lemon juice

For the Crunch Topping

  • 1 cup vanilla wafer crumbs
  • 3 tbsp melted butter
  • 2 tbsp brown sugar

Instructions
 

Prepare the Crust

  • Mix vanilla wafer crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.

Bloom the Gelatin

  • Sprinkle gelatin over cold water. Let sit for 5 minutes. Microwave for 15–20 seconds until dissolved. Let cool slightly.

Make the Filling Base

  • Beat cream cheese until smooth. Add powdered sugar and vanilla. In a separate bowl, whip cold cream to stiff peaks.

Combine and Fill

  • Mix cooled gelatin into the cream cheese mixture. Fold in whipped cream gently. Pour half into the crust.

Add Strawberry Layer

  • Mix diced strawberries with jam and lemon juice. Spread on top of cheesecake layer, leaving a ½-inch border. Top with remaining cheesecake mixture and smooth.

Add Crunch Topping

  • Combine wafer crumbs, melted butter, and brown sugar. Sprinkle over the top and press gently.

Chill and Set

  • Refrigerate for at least 4 hours or overnight. Cover after 1 hour to avoid skin forming.

Notes

Use fresh strawberries for best texture.
Cheesecake tastes even better the next day.
Add crunch topping just before serving for extra crispiness.
Try making in mini jars or muffin tins for individual servings.

Nutrition

Calories: 410kcalCarbohydrates: 31gProtein: 5gFat: 31gSugar: 21g
Keyword no-bake cheesecake, strawberry dessert
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