Description
A luscious and indulgent no-bake cheesecake topped with a sweet strawberry compote and a buttery, crunchy graham cracker streusel. Perfect for summer gatherings or any celebration.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup strawberry jam
- 1 cup fresh strawberries, chopped
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup brown sugar, packed
- 1/4 cup cold unsalted butter, cubed
- 1/2 teaspoon salt
Instructions
- In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing filling.
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth and creamy. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture until fully incorporated.
- Pour filling over crust and smooth the top. Spoon strawberry jam over the filling and swirl gently with a knife. Sprinkle chopped strawberries evenly over the top.
- In a small bowl, combine flour, oats, brown sugar, and salt. Cut in cold butter using a pastry blender or fingers until mixture resembles coarse crumbs. Sprinkle this crunch topping over the cheesecake.
- Cover and refrigerate for at least 6 hours or overnight until set. Before serving, remove from springform pan and slice. Enjoy chilled.
Notes
You can customize the seasonings to taste. For a stronger strawberry flavor, use fresh strawberry puree instead of jam.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American