IngredientsStrawberry Crunch
● ¼ cup freeze-dried strawberries, ground to powder
● 9 vanilla sandwich cookies
● 2 tbsp salted butter, melted
Graham Cracker Crust
● 2 cups graham cracker crumbs (about 15 crackers)
● 2 tbsp sugar
● 10 tbsp unsalted butter, melted
No-Bake Cheesecake Filling
● 24 oz cream cheese, room temperature
● ½ cup sugar
● ¼ cup sour cream, room temperature
● 2 tsp lemon juice
● 2 tsp vanilla bean paste
● ¾ cup freeze-dried strawberries, ground
● 1¼ cups heavy cream, cold
● ¼ cup powdered sugar
Vanilla Bean Whipped Cream
● ½ cup heavy cream, cold
● 2 tbsp powdered sugar
● ½ tsp vanilla bean paste
Instructions1: Make the Strawberry Crunch: In a food processor, pulse freeze-dried strawberries and sandwich cookies into coarse crumbs. Drizzle in melted butter and pulse until lightly combined. Chill in the refrigerator until ready to use.
2: Prepare the Crust: Grease a 9-inch springform pan. Pulse graham crackers and sugar until fine. Add melted butter and pulse until evenly coated. Press firmly into the bottom and 1–2 inches up the sides of the pan. Chill while making the filling.
3: Beat the Cheesecake Base: In a stand mixer, beat cream cheese and sugar until completely smooth and creamy. Scrape down the bowl well so there are no lumps.
4: Flavor the Filling: Add sour cream, lemon juice, and vanilla bean paste. Mix until fully incorporated and silky.
5: Divide the Batter: Pour half the mixture into a separate bowl — this will stay vanilla. Add the freeze-dried strawberry powder to the remaining half in the mixer and mix until evenly pink and smooth.
6: Whip the Cream: In a clean bowl, whip cold heavy cream with powdered sugar until thick and holding soft peaks.
7: Fold Gently: Divide the whipped cream evenly between the vanilla and strawberry mixtures. Gently fold into each bowl until light and fluffy — don’t overmix.
8: Layer the Cheesecake: Spread the strawberry layer into the chilled crust and smooth. Carefully spread the vanilla layer on top, smoothing with an offset spatula for clean layers.
9: Chill to Set: Cover and refrigerate for 6–8 hours, preferably overnight, until firm.
10: Make the Whipped Cream: Whip heavy cream and powdered sugar until peaks form. Add vanilla bean paste and mix briefly.
11: Decorate: Remove cheesecake from pan. Sprinkle generously with strawberry crunch topping. Pipe or dollop whipped cream on top and garnish with fresh strawberries if desired.
Chill Time: 6–12 hours Servings: 10–12 slices
Pro Tips for a Perfect Slice:– Make sure cream cheese and sour cream are truly room temperature to avoid lumps.
– Press the crust firmly using the bottom of a measuring cup for a solid base.
– For ultra-clean slices, dip your knife in hot water and wipe between cuts.
– Store covered in the fridge up to 5 days. Freeze (without toppings) up to 3 months.
