Description
Indulge in this no-bake Strawberry Crunch Churro Cheesecake, blending the warm spices of churros with the sweet tang of strawberries in a creamy dessert. Perfect for celebrations or as an everyday treat, this show-stopping cheesecake is easy to prepare and bursting with flavor.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
- 1 tablespoon cinnamon sugar
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup strawberry puree (blend fresh strawberries)
- ¼ cup granulated sugar
For the Topping:
- ½ cup strawberry crunch (from strawberry shortcake ice cream bars or homemade)
- 2 tablespoons melted butter
Instructions
1. Prepare the Crust:
- Combine graham cracker crumbs, melted butter, and cinnamon sugar in a mixing bowl.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Refrigerate the crust while preparing the filling.
2. Make the Cheesecake Filling:
- Beat cream cheese in a large bowl until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gradually mix powdered sugar, vanilla extract, strawberry puree, and granulated sugar into the cream cheese.
- Gently fold in whipped cream until light and fluffy.
3. Assemble the Cheesecake:
- Spread cheesecake filling evenly over the prepared crust.
- Smooth the top with a spatula and refrigerate for at least 4 hours or until fully set.
4. Add the Strawberry Crunch Topping:
- Mix strawberry crunch with melted butter.
- Sprinkle generously over the top of the cheesecake.
5. Serve and Enjoy:
- Carefully remove cheesecake from the springform pan.
- Slice and serve chilled.
Notes
- Ensure cream cheese is softened to avoid lumps.
- Refrigerate the cheesecake for at least 4 hours for a firm texture.
- Use gluten-free graham crackers for a gluten-free option.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
