Print

No-Bake Strawberry Crunch Cheesecake Bars

Close-up of layered strawberry crunch cheesecake bars showing graham cracker crust, white cheesecake, pink filling, and crunchy topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, no-bake Strawberry Crunch Cheesecake. It features a creamy cheesecake layer, a buttery crust, and a signature crunchy strawberry topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1/2 cup strawberry gelatin powder (high-CPC phrase)
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup cold unsalted butter, cubed
  • 1/4 cup freeze-dried strawberries, crushed
  • 1/2 cup heavy cream, whipped
  • 1/4 cup strawberry puree or jam

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of an 8×8 inch pan lined with parchment paper. Chill for 15 minutes.
  2. Make the cheesecake filling: Beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and 1/4 cup heavy cream. Mix until fully combined and creamy. Spread the filling evenly over the chilled crust. Freeze for 1 hour until firm.
  3. Prepare the strawberry crunch topping: In a medium bowl, combine the strawberry gelatin powder, flour, 1/4 cup sugar, and crushed freeze-dried strawberries. Cut in the cold cubed butter until the mixture resembles coarse crumbs.
  4. Bake the crunch topping: Spread the crumb mixture onto a small baking sheet. Bake at 350°F (175°C) for 8 to 10 minutes, stirring halfway, until lightly golden. Let cool completely.
  5. Assemble the crunch layer: Once the topping is cool, gently fold in the whipped heavy cream until just combined, creating a textured crumble.
  6. Layer and chill: Gently spread the strawberry puree or jam over the set cheesecake layer. Top evenly with the strawberry crunch mixture.
  7. Chill the bars for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • For easier slicing, use the parchment paper overhang to lift the entire cheesecake out of the pan before cutting.
  • If you prefer a more intense strawberry flavor in the crunch, add a few drops of red food coloring to the dry ingredients before mixing with the butter.
  • This recipe works well for individual portions if made in a muffin tin lined with paper cups.

Nutrition

Find it online: https://cookincorner.com/strawberry-crunch-cheesecake-recipe/