Description

A delightful no-bake Strawberry Crunch Cheesecake featuring a crunchy graham cracker crust layered with a creamy mixture of cream cheese, powdered sugar, Cool Whip, and fresh strawberries. Perfectly chilled to set and serve as a refreshing dessert.

Ingredients

Crust

1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted

Filling

8 oz cream cheese, softened
1 cup powdered sugar
8 oz Cool Whip
2 cups fresh strawberries, chopped

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Instructions

Prepare the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix thoroughly and then press the mixture firmly into the bottom of a 9×13 inch pan to form an even crust layer.
Make the cream cheese mixture: In a separate bowl, beat the softened cream cheese with powdered sugar until the mixture is smooth and free of lumps.
Fold in Cool Whip and strawberries: Gently fold the Cool Whip into the cream cheese mixture, then carefully stir in the chopped fresh strawberries until everything is evenly combined.
Assemble the cheesecake: Spread the strawberry cream cheese mixture evenly over the prepared graham cracker crust in the pan, smoothing the top with a spatula.
Chill to set: Place the assembled cheesecake in the refrigerator and chill for at least 4 hours to allow it to fully set and develop its flavors before serving.

Notes

For best results, use fresh and ripe strawberries for a vibrant flavor.
The cheesecake needs refrigeration time to set properly; do not skip chilling.
You can substitute Cool Whip with homemade whipped cream if preferred.
Store leftovers covered in the refrigerator and consume within 3 days.
This recipe is a no-bake dessert, making it quick and easy to prepare.