Strawberry Crunch Cheesecake Made Easy for Busy Bakers

Strawberry crunch cheesecake is the kind of dessert that instantly brings back memories of childhood summers. The creamy filling, the fruity pink layers, and that nostalgic golden cookie crunch on top—it’s a dreamy combination of texture and flavor. Whether you’re hosting a birthday, brunch, or just need something sweet after a long day, this strawberry crunch cheesecake is an easy win. No oven required, minimal cleanup, and every bite is bursting with strawberry flavor.

You might remember strawberry crunch bars from the ice cream truck—this strawberry crunch cheesecake brings that same joy in a cool, creamy slice. It’s no-bake, which makes it perfect for hot days or when you’re short on time but still want something show-stopping.

Strawberry Crunch Cheesecake

This no-bake strawberry crunch cheesecake layers creamy filling, fruity sauce, and a nostalgic cookie crunch topping. It’s simple, beautiful, and absolutely delicious.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

4 hours hrs

Total Time 4 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 462 kcal

Ingredients

  

Strawberry Sauce

• 1 ½ cups strawberries destemmed and chopped
• ¼ cup granulated sugar
• ½ lemon squeezed
• 1 tablespoon cornstarch

Crust

• 3 cups graham crackers crushed into crumbs
• ¼ teaspoon sea salt
• ¾ cup butter melted and cooled

Filling

• 1 packet strawberry jello mix 3 oz, set aside 2 tablespoons
• ¼ cup boiling water
• 1 ¼ cups heavy whipping cream whipped
• 24 oz cream cheese softened
• 2 cups powdered sugar
• 1 tablespoon pure vanilla extract
• 1 tablespoon lemon juice freshly squeezed
• ⅛ teaspoon sea salt
• ¼ cup heavy whipping cream unwhipped

Strawberry Crunch Topping

• 2 tablespoons reserved jello mix
• 2 tablespoons strawberry sauce
• 1 pack graham crackers

Optional Garnishes

• ½ cup whipped cream
• 2 tablespoons powdered sugar
• 6 fresh strawberries halved

Instructions

 

• In a saucepan, combine strawberries, sugar, lemon juice, and cornstarch. Stir over medium heat until the berries release their juices and the mixture thickens.
• Remove from heat. Blend the sauce with an immersion blender or mash with a potato masher. Cool completely in the fridge.
• Mix graham cracker crumbs, salt, and melted butter in a bowl. Press the mixture into a parchment-lined 9-inch springform pan, forming the base and sides.
• Dissolve the jello (minus 2 tbsp) in boiling water and set aside. Whip the cream to stiff peaks and chill.
• Beat softened cream cheese with powdered sugar until smooth. Add vanilla, lemon juice, and salt. Fold in whipped cream.
• Spread half of this filling into the crust. Fold the dissolved jello and unwhipped cream into the rest of the filling. Spread the strawberry layer on top. Chill for at least 7 hours or overnight.
• Crush Graham crackers into coarse crumbs. Mix in the reserved jello powder and a few spoonfuls of strawberry sauce until lightly moistened.
• Remove cheesecake from pan. Spoon strawberry sauce on top and sprinkle with the crunch topping. Add whipped cream and strawberry halves, if desired.

Keyword strawberry crunch cheesecake

Why You’ll Love Strawberry Crunch Cheesecake

• No-bake and fridge-set, so there’s no need to turn on the oven
• Graham crackers crust for a buttery, crunchy base
• Light, fluffy filling flavored with real strawberries and jello
• Simple steps—easy enough for beginners
• Perfect for parties, birthdays, or weeknight desserts
• Kid-friendly and crowd-pleasing

Ingredients

Main Ingredients

• Strawberries
• Granulated sugar
• Lemon
• Cornstarch
• Graham crackers
• Sea salt
• Butter
• Strawberry jello mix
• Boiling water
• Heavy whipping cream
• Cream cheese
• Powdered sugar
• Pure vanilla extract

Optional Garnishes

• Whipped cream
• Powdered sugar
• Fresh strawberries

Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Saucepan
• Spatula
• Electric mixer or stand mixer
• Measuring cups and spoons
• Food processor or zip-top bag

Cooking Utensils

• Wooden spoon
• Whisk
• Potato masher or immersion blender
• Piping bag (optional)
• Serving knife

This strawberry crunch cheesecake brings beauty, comfort, and flavor into one simple recipe.

Variations

This strawberry crunch cheesecake is flexible and fun to customize for different needs and tastes.

• Gluten-Free Twist: Replace the graham crackers and Graham Crackers with gluten-free versions to keep this strawberry crunch cheesecake friendly for sensitive tummies.
• Dairy-Free Option: Use dairy-free cream cheese, plant-based whipping cream, and a vegan butter substitute. You can even try a strawberry gelatin alternative to keep the flavor and texture on point.
• Fresh Fruit Boost: Add a handful of sliced strawberries between the filling layers or swirl a little extra sauce into the pink layer for more strawberry goodness.

How to Make Strawberry Crunch Cheesecake

Step 1 – Make the Strawberry Sauce

First, in a medium saucepan, mix strawberries, sugar, lemon juice, and cornstarch. Stir over medium heat until the berries break down and the sauce thickens. For a smooth sauce, blend it; for a rustic touch, mash it with a potato masher. Chill this sauce before using it in the strawberry crunch cheesecake.

Step 2 – Prepare the Crust

Meanwhile, stir together graham cracker crumbs, a pinch of salt, and melted butter. Once combined, press the crust firmly into a parchment-lined 9-inch springform pan. Use a glass to compact the base and shape the edges. Set this crust aside while you prepare the filling for your strawberry crunch cheesecake.

Step 3 – Mix the Cheesecake Filling

Dissolve strawberry jello (reserve 2 tablespoons for the topping) in hot water and set it aside. Next, whip heavy cream until stiff peaks form and chill it. In another bowl, beat the cream cheese and powdered sugar until smooth. Add vanilla, lemon juice, and salt. Gently fold in the whipped cream.

Scoop half of this creamy mix into the crust and spread evenly. Then mix the strawberry jello and unwhipped cream into the rest of the filling. Pour the pink layer over the base layer and smooth the top. Let the strawberry crunch cheesecake chill overnight to set.

Step 4 – Finish with Crunch and Toppings

Right before serving, crush Graham Crackers and mix with the reserved jello powder and a touch of strawberry sauce. Carefully release the cheesecake from the pan. Spoon extra sauce on top and sprinkle with the strawberry crunch mixture.

For a picture-perfect strawberry crunch cheesecake, decorate the top with whipped cream and fresh strawberry halves.

Tips and Tricks

• Use room temperature cream cheese for the smoothest filling. Cold cream cheese tends to stay lumpy, no matter how long you beat it.
• Chill the whipped cream before folding it in. This helps the filling hold its structure and gives your strawberry crunch cheesecake that light, airy texture.
• Don’t overmix after adding the strawberry jello layer. Gently fold to keep the filling fluffy.
• Make the topping fresh right before serving so the crunch stays crispy.
• For clean slices, dip your knife in hot water and wipe between each cut.

Nutritional Score of Strawberry Crunch Cheesecake

How to Serve Strawberry Crunch Cheesecake

Strawberry crunch cheesecake is best served chilled, straight from the fridge. Place it on a pretty cake stand for special occasions, or pre-slice it for a party platter.

It pairs beautifully with:

• Iced coffee or cold brew
• Fresh mint leaves for a pop of green
• A drizzle of white chocolate or extra berry sauce on the plate

You can serve it solo, or as the grand finale to a casual dinner with friends or family.

Make Ahead and Storage

This strawberry crunch cheesecake is a great make-ahead dessert. In fact, it needs to chill for at least 7 hours—overnight is even better for flavor and texture.

• Fridge: Store covered in the fridge for up to 5 days.
• Freezer: You can freeze slices for up to 1 month. Wrap them well and thaw in the fridge overnight.
• Topping Tip: Add the strawberry crunch topping only when ready to serve to keep it crisp.

FAQs

Conclusion

Strawberry crunch cheesecake is more than a dessert—it’s a feel-good moment on a plate. From the buttery crust to the creamy layers and that golden strawberry crunch on top, every part is made to bring joy. It’s simple enough for a beginner, but impressive enough for a celebration.

Try it this week and tag @PrestoRecipes—we’d love to share your sweet creation. Kima’s kitchen is always open—come back anytime you need something comforting, fun, and totally delicious.

If you love fruity, creamy desserts like this strawberry crunch cheesecake, you’ll definitely want to explore more of our favorites. For a simpler twist, try our strawberry cheesecake bars—they’re perfect for sharing and easy to pack. Craving a more classic version? Don’t miss our dreamy strawberry cheesecake recipe with a buttery graham crust and rich, velvety filling. And if you’re looking to brighten things up with citrus, our lemon blueberry cheesecake is a must-make—fresh, tangy, and bursting with flavor.

Strawberry crunch cheesecake brings together elements that have deep roots in dessert history. The creamy filling is inspired by classic cheesecake, a beloved dish that dates back to ancient Greece. Its bright strawberry flavor is a nod to the popularity of strawberries in global cuisine, especially in sweets and preserves. And that nostalgic cookie topping? It’s a modern take on the idea of a crumble—a timeless technique used to add texture and contrast to fruit-based desserts.