An ideal treat for those craving a delectable strawberry cheesecake dessert without turning on the oven. Perfect for easy summer desserts and no bake desserts for parties, offering a refreshing, light and fruity option to satisfy your sweet tooth.
Ingredients
Scale:
2 cups crushed vanilla wafers
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 cups heavy whipping cream
1/4 cup sour cream
1 cup freeze-dried strawberries, crushed
1/2 cup crushed vanilla wafers
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 pint fresh strawberries, hulled and sliced
2 tbsp granulated sugar
1 tbsp lemon juice
Instructions
Prepare the Crust: In a medium bowl, combine 2 cups of crushed vanilla wafers, 1/2 cup melted butter, and 1/4 cup granulated sugar. Mix until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Use a flat-bottom glass to ensure even distribution. Refrigerate for 30 minutes to set.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup powdered sugar and 1 tsp vanilla extract, mixing well after each addition. In a separate bowl, whip the heavy whipping cream until stiff peaks form, which ensures a light and airy texture. Gently fold the whipped cream and 1/4 cup sour cream into the cream cheese mixture until fully combined. Avoid overmixing to maintain a fluffy consistency. Spread the filling evenly over the chilled crust.
Prepare the Strawberry Crunch Topping: In a bowl, combine the crushed freeze-dried strawberries, 1/2 cup crushed vanilla wafers, 1/4 cup granulated sugar, and 1/4 cup melted butter. Mix until well combined. Sprinkle this mixture evenly over the cheesecake filling, pressing gently to adhere. Ensure an even layer to provide a crunchy texture in every bite.
Add Fresh Strawberry Toppings: In another bowl, toss the sliced strawberries with 2 tbsp sugar and 1 tbsp lemon juice. This step helps to release the juices, enhancing the natural sweetness and acidity. Arrange the strawberries decoratively over the top of the cheesecake, creating a visually appealing pattern.
Chill and Serve: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set fully. This step is crucial for achieving the perfect texture. Slice and serve cold, using a sharp knife for clean cuts. Enjoy the symphony of flavors and textures in every slice of this No Bake Strawberry Crunch Cheesecake.
