Ingredients
Scale
- 1 1/2 cups crushed strawberries
- 1/2 cup sugar
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup strawberry cereal, crushed
- Fresh strawberries for garnish
Instructions
- In a saucepan over medium heat, combine crushed strawberries and sugar. Cook for about 10 minutes until the mixture thickens. Remove from heat and let cool.
- In a large mixing bowl, beat heavy cream until stiff peaks form. Set aside.
- In another bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Add the cooled strawberry mixture to the cheesecake filling and mix until just combined.
- In a separate bowl, mix graham cracker crumbs and melted butter until crumbly. Press half of the mixture into the bottom of a springform pan.
- Pour the cheesecake filling over the crust and smooth the top. Sprinkle the remaining graham cracker mixture and crushed strawberry cereal on top.
- Refrigerate for at least 4 hours or until set. Garnish with fresh strawberries before serving.
Notes
- For a more vibrant flavor, use fresh instead of frozen strawberries.
- Let the cheesecake sit at room temperature for about 10 minutes before slicing for easier serving.
- Category: Dessert
- Method: Refrigerate
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 22
- Sodium: 150
- Fat: 18
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 50
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