Description
A creamy, no-bake cheesecake layered with strawberry swirls and a crumb topping, resting on a crisp cookie crust. Perfect for summer gatherings or cozy treats.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1/2 cup granulated sugar
24 oz (about 3 cups) softened cream cheese
1 cup powdered sugar
1 tbsp strawberry puree or jam
1 tsp vanilla extract
1/2 cup heavy cream
1/2 cup crushed graham crackers
2 tbsp brown sugar
2 tbsp melted butter (for crumb topping)
Instructions
Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into a springform pan as the crust.
Whip cream cheese with powdered sugar, vanilla, and strawberry puree until smooth.
Fold in whipped cream, then spread over the crust.
Top with a crumb mixture of crushed graham crackers, brown sugar, and melted butter.
Chill for 4 hours before serving.
Notes
Use a food processor to crush graham crackers for quicker prep.
Chill the crust in the pan until firm before adding filling.
Disposable springform pan recommended for easy release.
Store covered in the fridge for up to 3 days.