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Pink Strawberry Crunch Cheesecake
Emily

Pink Strawberry Crunch Cheesecake

A no-bake cheesecake with a buttery graham cracker crust, creamy strawberry filling, and a pretty pink finish. Topped with whipped cream and fresh strawberries, this dessert is as stunning as it is delicious.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 4 hours 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup fresh strawberries, pureed
  • pink food coloring (optional)
  • whole strawberries, for decoration
  • whipped cream, for topping

Equipment

  • springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter; press into bottom of springform pan.
  2. Beat cream cheese until smooth. Add powdered sugar and vanilla; mix well.
  3. Fold in strawberry puree and pink food coloring if using.
  4. Whip heavy cream until stiff peaks form. Gently fold into cream cheese mixture.
  5. Pour cheesecake filling over crust and smooth the top. Refrigerate at least 4 hours or until set.
  6. Decorate with whole strawberries, whipped cream, and drizzle of pink frosting if desired.

Notes

For extra strawberry flavor, swirl in strawberry jam before refrigerating. You can prepare it a day ahead — it sets even better overnight. Keep chilled until serving for the best texture.