No-Bake Strawberry Crunch Cake

The art of folding is crucial when preparing the creamy strawberry filling for your Strawberry Bliss No-Bake Crunch Cake. This technique helps to retain the airiness of your whipped cream, ensuring that the final mixture is light and fluffy, which is essential for achieving that melt-in-your-mouth experience.

Looking for the perfect summer dessert? Try the Strawberry Bliss No-Bake Crunch Cake! This refreshing treat features layers of vibrant strawberries and a creamy filling, all on a crunchy graham cracker crust. It's simple to make, with no baking required, making it ideal for warm gatherings or cozy nights at home. The combination of textures and flavors will impress your guests and keep you coming back for more. Get ready to indulge in this delightful no-bake sensation!

Print Recipe Pin Recipe

Ingredients

1 cup graham cracker crumbs

1/2 cup unsweetened shredded coconut

1/2 cup unsalted butter, melted

2 tablespoons sugar

2 cups heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 package (8 oz) cream cheese, softened

1 cup strawberry purée (fresh or frozen)

1 cup fresh strawberries, sliced (for garnish)

Fresh mint leaves (for garnish, optional)

Instructions

Prepare the Crunch Base: In a medium mixing bowl, combine the graham cracker crumbs, shredded coconut, melted butter, and sugar. Mix well until all ingredients are combined and resemble wet sand.

Form the Base Layer: Press the mixture into the bottom of a 9-inch springform pan evenly to create a firm base. Use the back of a measuring cup or your fingers to compact it. Place the pan in the refrigerator to chill while you prepare the filling.

Make the Strawberry Cream Filling: In a large bowl, whip the heavy cream with a hand mixer on medium speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Blend the Cream Cheese: In another bowl, use a hand mixer or whisk to beat the softened cream cheese until smooth. Slowly incorporate the strawberry purée until fully combined and the mixture is creamy.

Fold the Fillings Together: Gently fold the whipped cream into the strawberry cream cheese mixture in three parts. Make sure to combine until you achieve a uniform light pink color, being careful not to deflate the whipped cream.

Layer the Cake: Take the crust from the refrigerator and pour half of the strawberry cream filling over the crust. Spread it evenly. Then, repeat with the remaining filling, smoothing the top.

Chill the Cake: Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or until the cake is set.

Serve: Once set, remove the cake from the springform pan. Decorate the top with sliced fresh strawberries and mint leaves for an added touch of color and freshness before serving.

Enjoy: Slice and serve chilled. Delight in the layers of crunch and creamy strawberry goodness with every bite!

Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 8