🍓 Strawberry Crunch Crumble Cheesecake (Easy No-Bake Recipe)
If you grew up loving those strawberry shortcake ice cream bars from the ice cream truck, this Strawberry Crunch Crumble Cheesecake is about to take you right back to childhood! 🍰 It has all the nostalgic flavors of creamy cheesecake, buttery graham crust, and that irresistible strawberry crunch topping that adds the perfect sweet bite.
This dessert is not just a showstopper — it’s incredibly easy to make thanks to a no-bake cheesecake base. So whether you’re short on time or just don’t want to turn on the oven, this creamy, crunchy, strawberry dream will have everyone begging for seconds.
❤️ Why You’ll Love This Recipe
- No-bake cheesecake: No water bath, no fuss, just chill and enjoy.
- Crunchy topping: A perfect blend of strawberry and vanilla crumble for texture and flavor.
- Nostalgic flavor: Inspired by the classic strawberry shortcake ice cream bars.
- Easy ingredients: Made with Jello mix, butter, and pantry staples.
- Crowd favorite: Perfect for potlucks, cookouts, holidays, and birthdays.
🥘 Ingredients You’ll Need
Cheesecake Base
- 1 (8 oz) block cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 1 (8 oz) container Cool Whip or 1 cup homemade whipped cream
- 1 prepared graham cracker crust (or make your own with graham crumbs and butter)
Strawberry Crunch Topping
You’ll make two flavored crumbles that come together to create that signature strawberry shortcake topping!
- 1 box strawberry Jello mix
- 1 box vanilla Jello mix
- 1 cup all-purpose flour (divided)
- 1 stick salted butter, divided (8 tbsp total)
Optional Add-Ins
- Fresh strawberries for garnish
- Whipped cream for topping
🔪 Step-by-Step Instructions
Step 1: Make the Strawberry Crunch
- Preheat your oven to 350°F (175°C).
- In two separate bowls, mix:
- Bowl 1: 1 box strawberry Jello + 1/2 cup flour + 1/2 stick butter
- Bowl 2: 1 box vanilla Jello + 1/2 cup flour + 1/2 stick butter
- Mix each bowl using a fork until crumbly, then use your fingers to form small clumps (break down any large ones).
- Lightly spray a baking sheet with oil. Spread both mixtures across the sheet, gently pressing down.
- Bake for 7–12 minutes, depending on your oven, until lightly golden and fragrant.
- Remove from the oven and place in the freezer for 15–20 minutes to set. Once hardened, crumble into small pieces.
Tip: This recipe makes enough crunch topping for two cheesecakes! Store leftovers in a sealed bag for up to 2 weeks.
Step 2: Make the No-Bake Cheesecake Filling
- In a large bowl, beat softened cream cheese until smooth.
- Add sweetened condensed milk and vanilla extract, mixing until creamy.
- Gently fold in the Cool Whip (or whipped cream) until fully incorporated.
- Pour half the strawberry crumble onto the graham crust base.
- Spread the cheesecake filling evenly over the crumble layer.
- Top with the remaining strawberry crumble and gently press it into the surface.
Step 3: Chill and Serve
Refrigerate for at least 4 hours (overnight is even better) until set. Slice into squares or wedges and serve chilled. Garnish with whipped cream or fresh strawberries if desired.
💡 Expert Tips
- Use salted butter for the crumble — it enhances the sweet and fruity flavor.
- Freeze the crumble before breaking it apart; it makes the perfect crunchy texture.
- Customize it: Try using lemon Jello for a fun twist or add a layer of fresh strawberries between the crust and filling.
- Make-ahead friendly: This cheesecake sets beautifully overnight.
🍽️ Serving Suggestions
- Pair with a scoop of vanilla ice cream for an extra creamy treat.
- Serve with a drizzle of strawberry syrup for presentation.
- Slice into squares and serve on dessert plates with mint garnish for parties.
- Try individual servings in small jars for picnics or gatherings.
🪂 Storage & Make-Ahead Notes
- Refrigerate: Store covered for up to 4 days.
- Freeze: Can be frozen (without fresh fruit topping) for up to 2 months. Thaw overnight in the refrigerator.
- Crunch topping: Keep extra topping sealed at room temperature for up to 2 weeks.
❓ FAQs
Q: Can I use store-bought strawberry shortcake crumble instead?
A: Yes! It saves time, but the homemade version tastes so much better.
Q: My crumble came out too soft. What went wrong?
A: It likely needed a few more minutes in the oven or extra chilling time in the freezer.
Q: Can I use cheesecake pudding instead of Jello?
A: Sure! Swap out the vanilla Jello for cheesecake pudding mix for extra flavor.
Q: How can I make this into a traditional round cheesecake?
A: Use a 9-inch springform pan and chill overnight before slicing.
🥰 Conclusion
This Strawberry Crunch Crumble Cheesecake is the perfect no-bake dessert to bring a little nostalgia to your table. It’s creamy, crunchy, and packed with strawberry-vanilla goodness — an instant crowd favorite every time.
Try it once, and it’ll become your go-to dessert for holidays, birthdays, or any day you want something special.
If you make it, leave a comment below to tell us how it turned out! And don’t forget to save this recipe on Pinterest so you can make it again and again. 🍓✨
Strawberry Crunch Crumble Cheesecake
Ingredients
- Cheesecake Base
- 1 8 oz block cream cheese, softened
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla extract
- 1 8 oz container Cool Whip or 1 cup homemade whipped cream
- 1 prepared graham cracker crust or make your own with graham crumbs and butter
- Strawberry Crunch Topping
- You’ll make two flavored crumbles that come together to create that signature strawberry shortcake topping!
- 1 box strawberry Jello mix
- 1 box vanilla Jello mix
- 1 cup all-purpose flour divided
- 1 stick salted butter divided (8 tbsp total)
- Optional Add-Ins
- Fresh strawberries for garnish
- Whipped cream for topping
Instructions
- Prepare strawberry and vanilla crumble topping.
- Bake and freeze crumble for texture.
- Mix cream cheese filling and spread over graham crust.
- Layer crumble on top and chill until firm.
