When I first tried my hand at this no-bake strawberry crunch cheesecake, I was blown away by how simple it was to create such a show-stopping dessert. The creamy cheesecake layers combined with fresh strawberries and a crunchy topping make every bite a joyful experience.
I loved that it didn’t require an oven, making it quick to whip up for any occasion. From summer picnics to birthday surprises, this cheesecake has become my favorite dessert to share. It’s light, fruity, and just irresistible!
Ingredients
- Golden Oreo cookies – 2 ½ cups
- Salted butter – ½ cup, melted
- Cream cheese – 3 cups, softened
- Powdered sugar – 1 cup
- Lemon juice – 1 tbsp
- Fresh strawberries – 1 ½ cups, puréed
- Vanilla extract – 1 tsp
- Heavy whipping cream – 1 ½ cups
- Strawberry shortcake crumble – 1 ½ cups
Note: Serves 8-10.
Variations
Switch up this recipe to suit your preferences and dietary needs!
- Replace strawberries with blueberries or raspberries for a tangy twist.
- Use gluten-free cookies for a gluten-free version.
- Substitute powdered sugar with a low-carb sweetener for a sugar-free option.
- Add shredded coconut or chopped nuts to the topping for extra texture.
Cooking Time
- Prep Time: 25 minutes
- Chilling Time: 4 hours 30 minutes
- Total Time: 4 hours 55 minutes
Equipment You Need
- Food processor – To crush cookies and mix crumble.
- 9-inch springform pan – Ensures the cheesecake releases easily.
- Mixing bowls – For combining the crust and filling.
- Electric mixer – To make the filling fluffy and smooth.
- Plastic wrap – For keeping the cheesecake fresh while chilling.
How to Make Strawberry Crunch Cheesecake?
This no-bake strawberry cheesecake is as easy to make as it is delicious. Follow these simple steps to create the ultimate dessert!
Make the Crust
Start by crushing the Golden Oreos into fine crumbs using a food processor. Stir the crumbs with melted butter until evenly combined. Press the mixture tightly into the bottom of a 9-inch springform pan, slightly pushing up the sides. Freeze the crust to help it set while you prepare the filling.
Prepare the Filling
Purée your fresh strawberries in a blender or food processor until smooth and set aside. Beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract in a large mixing bowl until creamy and lump-free. This step is essential for that velvety-smooth cheesecake texture.
Whip the Cream
Use an electric mixer to beat the cold heavy whipping cream into stiff peaks. Carefully mix the whipped cream into your cheesecake batter, splitting it into two portions. Stir the puréed strawberries into one half of the mixture to make a vibrant pink layer. The fun contrast of colors is what makes this cheesecake so beautiful.
Layer the Cheesecake
Spread the strawberry-infused filling onto the prepared crust and smooth it into an even layer. Next, add the plain cheesecake mixture on top, making sure to cover the bottom layer completely. Wrap the springform pan with plastic wrap and chill it in the freezer for 4-5 hours or overnight to ensure it sets fully.
Add the Strawberry Crumble
Once the cheesecake is chilled and firm, carefully remove it from the springform pan. Coat the top and sides with the strawberry shortcake crumble for that irresistible crunch. The crumble adds both texture and a burst of flavor that completes the dessert.
Why You’ll Love This Recipe?
This cheesecake has plenty of reasons to become your new favorite dessert!
- No-Bake: Perfect for hot days without turning on the oven.
- Flavors and Textures: Creamy layers meet fruity sweetness and crunchy topping.
- Crowd-Pleaser: Ideal for holidays, birthdays, or casual get-togethers.
- Customizable: Easy to tweak for dietary needs or flavor preferences.
- Make-Ahead: A hassle-free dessert to prepare in advance.
How to Serve Strawberry Crunch Cheesecake?
Make your cheesecake presentation as delightful as its flavor! Serve it on a cake stand or decorative plate for a touch of elegance. Sprinkle additional strawberry crumble on top along with sliced strawberries for a pop of color. For an extra special look, add a dollop of whipped cream and a sprig of mint to each slice. Pair it with iced tea, lemonade, or even a light sparkling wine for a perfect pairing.
Nutritional Information
Each slice offers a delicious, indulgent treat with approximately these values:
- Calories: 471
- Protein: 5g
- Carbohydrates: 46g
- Fat: 31g
Make Ahead and Storage
This cheesecake is a dream when it comes to advance prep.
Refrigeration ensures its freshness! Simply store any leftovers in an airtight container in the fridge for up to 5 days. For extended storage, you can freeze the entire cheesecake for up to 2 months. Just remember to hold off on adding the strawberry crunch topping until just before serving to maintain its perfect texture.
Tips for Making the Recipe
After several tries, I’ve figured out a few tips for nailing this recipe every time!
- Use Room-Temperature Cream Cheese: It mixes better and avoids any lumps.
- Don’t Rush Folding: Be gentle when folding the whipped cream to keep the filling airy.
- Fresh Strawberries Work Best: They provide vibrant flavor and natural sweetness.
- Allow Proper Chilling Time: Patience pays off with a firmer, cleaner slice.
- Garnish Creativity: Extra crumble or strawberries make this dessert a visual treat!
Keep this no-bake strawberry crunch cheesecake recipe handy because it’s sure to become your new go-to dessert. Enjoy every rich, creamy, and crunchy bite!
Strawberry Crunch Cheesecake Recipe
Ingredients
- Golden Oreo cookies – 2 ½ cups
- Salted butter – ½ cup melted
- Cream cheese – 3 cups softened
- Powdered sugar – 1 cup
- Lemon juice – 1 tbsp
- Fresh strawberries – 1 ½ cups puréed
- Vanilla extract – 1 tsp
- Heavy whipping cream – 1 ½ cups
- Strawberry shortcake crumble – 1 ½ cups
Instructions
- Start by crushing the Golden Oreos into fine crumbs using a food processor. Stir the crumbs with melted butter until evenly combined. Press the mixture tightly into the bottom of a 9-inch springform pan, slightly pushing up the sides. Freeze the crust to help it set while you prepare the filling.
- Purée your fresh strawberries in a blender or food processor until smooth and set aside. Beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract in a large mixing bowl until creamy and lump-free. This step is essential for that velvety-smooth cheesecake texture.
- Use an electric mixer to beat the cold heavy whipping cream into stiff peaks. Carefully mix the whipped cream into your cheesecake batter, splitting it into two portions. Stir the puréed strawberries into one half of the mixture to make a vibrant pink layer. The fun contrast of colors is what makes this cheesecake so beautiful.
- Spread the strawberry-infused filling onto the prepared crust and smooth it into an even layer. Next, add the plain cheesecake mixture on top, making sure to cover the bottom layer completely. Wrap the springform pan with plastic wrap and chill it in the freezer for 4-5 hours or overnight to ensure it sets fully.
- Once the cheesecake is chilled and firm, carefully remove it from the springform pan. Coat the top and sides with the strawberry shortcake crumble for that irresistible crunch. The crumble adds both texture and a burst of flavor that completes the dessert.
Notes
- Use Room-Temperature Cream Cheese: It mixes better and avoids any lumps.
- Don’t Rush Folding: Be gentle when folding the whipped cream to keep the filling airy.
- Fresh Strawberries Work Best: They provide vibrant flavor and natural sweetness.
- Allow Proper Chilling Time: Patience pays off with a firmer, cleaner slice.
- Garnish Creativity: Extra crumble or strawberries make this dessert a visual treat!
