Description

Sweet, creamy, and delightfully pink, this Strawberry Crunch Pink Cheesecake is the perfect no-bake dessert that captures the magic of summer in every bite. It features a buttery graham cracker crust, a smooth and fruity strawberry-infused cream cheese filling, and a golden strawberry crunch topping that adds the perfect texture. Finished with fresh glazed strawberries, it’s an elegant yet easy recipe that works for everything from birthday celebrations to sweet weekend treats. If you’re looking for quick breakfast ideas, a healthy snack, or an easy recipe to brighten your dessert table, this is the one to try. The bright color and refreshing taste make it a standout among food ideas for spring and summer.

Ingredients

For the Crust:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

2 tablespoons sugar

For the Cheesecake Filling:

2 (8 oz) packages cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1/2 cup strawberry puree

Pink food coloring (optional)

For the Strawberry Crunch Topping:

1 cup crushed golden Oreos or shortbread cookies

1/4 cup freeze-dried strawberries, crushed

3 tablespoons unsalted butter, melted

For Garnish:

Fresh strawberries, sliced

Strawberry glaze or jam

Instructions

Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and refrigerate.
Prepare the filling: Beat cream cheese until smooth. Add powdered sugar, vanilla, strawberry puree, and food coloring.
Whip the cream: In another bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture.
Assemble the cheesecake: Pour the pink filling over the crust and smooth the top. Refrigerate for at least 6 hours.
Make the crunch topping: Mix crushed cookies, crushed freeze-dried strawberries, and melted butter. Sprinkle on top of set cheesecake.
Garnish: Add fresh strawberries and drizzle with strawberry glaze before serving.

Prep Time: 25 minutes
Cook Time: 6 hours (minimum)
Category: Dessert