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Strawberry Crumble Cheesecake

A no-bake cheesecake layered with creamy cream cheese filling, fresh strawberries, and a crunchy crumble topping. Perfect for summer parties or make-ahead desserts.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 6 hours
Servings: 8 slices
Course: Dessert, No-Bake
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream whipped to stiff peaks
  • 2 cups fresh strawberries sliced
  • 1/2 cup granulated sugar for strawberries
  • 1 cup crumble topping made from flour, brown sugar, butter, baked until golden
  • strawberry jam or glaze optional for shine

Equipment

  • Mixing bowl
  • Hand mixer
  • Spatula
  • Springform pan
  • Oven (for crumble)

Method
 

  1. Mix graham cracker crumbs and melted butter. Press into bottom of 9-inch springform pan and chill 10 minutes.
  2. Beat softened cream cheese with powdered sugar and vanilla until smooth.
  3. Fold whipped cream gently into cream cheese mixture until light and fluffy.
  4. Spread half of the cream filling over crust. Layer sliced strawberries on top.
  5. Spread remaining cream over strawberries and smooth top.
  6. Bake crumble topping at 350°F (175°C) for 10 minutes. Cool.
  7. Sprinkle cooled crumble over cheesecake. Optional: add glaze or jam for shine.
  8. Refrigerate 4–6 hours or overnight. Slice and garnish with extra strawberries.

Notes

For variations, mix in other berries, add chocolate layers, or make mini cheesecakes for individual servings.