Description
This Strawberry Crunch Cheesecake is a no-bake dessert that’s as easy to make as it is delicious. A buttery graham cracker crust topped with a creamy cream cheese and Cool Whip mixture, and fresh strawberries, makes for a refreshing and irresistible treat.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz Cool Whip
- 2 cups fresh strawberries, chopped
Instructions
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9×13 inch pan to form the crust.
- In another bowl, beat the softened cream cheese and powdered sugar until smooth.
- Gently fold in the Cool Whip and chopped fresh strawberries, mixing until combined.
- Spread the strawberry cream cheese mixture over the prepared crust in the pan.
- Refrigerate for at least 4 hours before serving to allow it to set.
Notes
- For an added crunch, you can sprinkle crushed graham crackers or nuts on top before serving.
- You can use frozen strawberries if fresh ones are unavailable, but be sure to thaw and drain them before using to avoid excess liquid.
- This dessert can be made a day ahead and stored in the refrigerator for a quick and easy treat the next day.
- Prep Time: 20 minutes
- Cook Time: 0 minutes