With this No-Bake Strawberry Crunch Cheesecake, savor the wonderful mix of creamy cheesecake and nostalgic tastes of strawberry shortcake. Top a buttery graham cracker crust with a delectable strawberry-infused cream cheese inside, all finished with a crispy strawberry topping evocative of your best childhood ice cream bars. Perfect for events or a sweet treat on a sunny day, this cheesecake looks as good on the eyes as it tastes.
Why Will You Love This Recipe?
With this no-bake recipe, which keeps your kitchen cool and still produces a rich dessert, beat the heat without an oven needed.
Bursting with flavor, juicy strawberries and creamy cheesecake create a harmonic mix of tanginess and sweetness.
Texture Delight: The smooth and creamy filling is wonderfully contrasted by the crunchy strawberry top.
Visually beautiful: This cheesecake makes an amazing centerpiece at any event with its vivid layers and topping.
Parts
For the crust.
Graham crackers give the cheesecake a sweet and robust base.
Add richness and binds the graham cracker crumbs together with unsalted butter.
Granulated sugar gives the crust some sweetening power.
For the Cheesecake Filling
The cheesecake’s thick and tangy basis is cream cheese.
Granulated sugar mellows the cream cheese mixture.
Sour cream brings a little acidity and creaminess to counter the sweetness.
Fresh lemon juice accentuates strawberry taste and brings brightness.
Vanilla extract smells warmly and powerfully.
Whipped to provide the filling lightness and volume, heavy whippings cream
Fresh strawberries: Pureed to provide the filling inherent strawberry taste.
Regarding the Strawberry Crunch Topper
Crushed to form a sweet and crispy foundation, Golden Oreo Cookies
Extreme strawberry taste and color come from freeze-dried strawberries.
Helps hold the topping components together—unsalted butter.
Note: The recipe card below provides the whole list of ingredients together with precise measurements.
Making the no-bake strawberry crunch cheesecake:
Get the Crust ready.
Graham crackers should be crushed in a food processor pulse until fine crumbs form.
Combine in a bowl the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
Press gently the mixture into the bottom of a springform pan to create an even layer.
While you’re making the filling, chill the crust by refrigerating the pan.
Create the Cheesecake Filling.
Beat the cream cheese and sugar in a big bowl till smooth and creamy.
Mix in the sour cream, fresh lemon juice, and vanilla essence until fully blended.
Fold the pureed fresh strawberries such that the mixture is uniformly mixed.
Whipped the heavy cream in a separate bowl till stiff peaks developed.
Fold gently the whipped cream into the strawberry cream cheese mixture to preserve a light and airy texture.
Create the cheesecake by combining.
Retrieve the cold crust and pour the cheesecake filling over it, spatula-wise smoothing the top.
Cover the pan with plastic wrap and chill for at least four hours—preferably overnight—to let the cheesecake firm up.
Create the Strawberry Crunch Topping.
Pulse the Golden Oreo cookies in a food processor then freeze-dried strawberries until they make coarse crumbs.
Transfer the crumbs to a basin and toss with the melted butter until uniformly coated.
Top with additions
Once the cheesecake has set, take it from the refrigerator and equally cover the surface with the strawberry crunch topping, gently pushing down to adhere.
Add whipped cream rosettes or fresh strawberry slices around the borders for a garnish.
Pro Advice for Creating the No-Bake Strawberry Crunch Cheesecake
Ingredients for Room Temperature:
Making a smooth and creamy no-bake cheesecake mostly depends on making sure your dairy products—especially the sour cream and cream cheese—are room temperature before mixing. A lumpy filling results from cream cheese that is too cold tending to be stiff and difficult to mix. Nobody wants a cheesecake where unincorporated cream cheese chunks float about!
Remove the cream cheese from the refrigerator at least 30 to 45 minutes before you start creating your cheesecake to prevent this. To assist the cream cheese soften more quickly, chop it into smaller pieces if you are pressed for time. Another ploy is to submerge the sealed cream cheese box in a dish of lukewarm (not hot!) water for ten to fifteen minutes.
Before adding sour cream to the recipe, it should be room temperature, same as cream cheese. Added cold might cause the mixture to seize and complicate achieving a smooth texture. Your ingredients mix together easily when they are all at the same temperature, producing a cheesecake with absolutely perfect smoothness and creaminess.
Relax completely.
Making a no-bake cheesecake requires patience most of all. Unlike conventional baked cheesecakes, which set in the oven, this one uses refrigeration only to firm up. If you want clean, elegant slices that keep their shape, then chilling the cheesecake for the full advised period is essential vital.
Your cheesecake needs at least 4 hours in the refrigerator after assembly, but for optimal taste let it cool overnight. Should you try to cut it too soon, the filling will be overly soft and can collapse upon pan removal. An overnight chill guarantees correct setting of the ingredients, therefore producing a rich, creamy, and firm texture that keeps together when cut.
For those pressed for time, chilling the cheesecake could tempt you to expedite the process. Although this helps harden it more rapidly, be careful not to put it in the freezer for too long; otherwise, the texture may alter once it thaws and slicing will become too difficult. Should you have to use the freezer, let the cheesecake chill in the refrigerator for at least two hours first, then move it to the freezer for another one to two hours.
Take the cheesecake from the refrigerator 10 to 15 minutes before cutting when ready to serve. This lets it retain its structure yet soften just enough for that ideal creamy smoothness.
Choose Quality Strawberries.
This recipe is bursting with fresh strawberry taste, hence the taste of the cheesecake depends directly on the quality of the strawberries you use. Fresh is preferred for a no-bake cheesecake; frozen strawberries can occasionally be used in baked goods.
Choose strawberries looking for firm, brilliant red berries with green, vivid foliage. Steer clear of those that are mushy, pale, or show soft areas since they point to overripe or spoiling fruit. Your cheesecake tastes better the sweeter a strawberry is! Macerating your strawberries—just toss sliced strawberries with a teaspoon of sugar and let them sit for 10 to 15 minutes to release their natural juices—will help them to taste better if they are not at peak ripeness.
Freeze-dried strawberries will provide a strong strawberry taste in place of fresh strawberries should they not be accessible. These keep their strong flavor without adding extra moisture, hence they are ideal for adding to the strawberry crunch topping.
Springform pan
Making a no-bake cheesecake calls for a springform pan since it lets you easily remove the delicate layers without ruining them. The ideal springform pan for cheesecakes, tarts, and other delicate desserts is one with a removable bottom and a side clasp releasing the outer ring.
These guidelines will help you guarantee perfect cheesecake removal:
- While no-bake cheesecakes typically do not stick, a small layer of non-stick spray or butter helps keep the crust from clinging to the sides.
- Use Parchment Paper: Before adding the crust, cut a round piece of parchment paper to match pan bottom. This simplifies moving the cheesecake to a serving platter.
- Before releasing the latch, loosen the corners of the cheesecake by running a knife around their margins. This guarantees neat edges and stops any sticking.
- Chill Before Removing: The cheesecake may collapse if you try to remove it before it has set entirely.
Should you not have a springform pan, you can use a standard cake pan lined with parchment paper, leaving an overhang to assist in lifting the cheesecake once it sets. But always the simplest and most dependable choice is a springform pan!
Related Recipes You’ll Love
Looking for more irresistible no-bake treats? Try these delicious recipes:
🍌 Best Banana Split Cake – A fruity, no-bake delight with layers of bananas, cream, and chocolate.
🍮 No-Bake Lemon Éclair Cake – A refreshing, citrusy twist on a classic dessert.
🍫 Black Velvet Cake – If you love rich, chocolatey indulgence, this is a must-try!
This No-Bake Strawberry Crunch Cheesecake is easy to make, stunning to serve, and absolutely delicious. Perfect for any occasion, it’s guaranteed to be a crowd-pleaser! 🍓
Print
No-Bake Strawberry Crunch Cheesecake Recipe
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the delightful fusion of creamy cheesecake and the nostalgic crunch of strawberry shortcake with this No-Bake Strawberry Crunch Cheesecake. Perfect for those warm days when you crave a luscious dessert without turning on the oven, this cheesecake boasts a smooth, velvety filling bursting with fresh strawberry flavor, all nestled atop a buttery Golden Oreo crust. The pièce de résistance? A generous topping of strawberry crunch that adds the perfect texture to each bite. Trust me, this dessert is a game-changer and will quickly become a favorite at any gathering!
Ingredients
For the Crust:
- Golden Oreo cookies: Provides a sweet, buttery base with a hint of vanilla.
- Unsalted butter: Binds the cookie crumbs together for a firm crust.
For the Cheesecake Filling:
- Cream cheese: The rich and tangy foundation of our cheesecake.
- Granulated sugar: Adds sweetness to balance the cream cheese’s tang.
- Sour cream: Enhances the creamy texture and adds a subtle tang.
- Vanilla extract: Infuses warmth and depth of flavor.
- Fresh strawberries: Pureed to impart a natural, fruity sweetness.
- Heavy whipping cream: Whipped to add lightness and airiness to the filling.
For the Strawberry Crunch Topping:
- Golden Oreo cookies: Crushed to replicate the classic crunch topping.
- Freeze-dried strawberries: Provide intense strawberry flavor and color.
- Unsalted butter: Helps bind the topping ingredients together.
Note: The complete list of ingredients with exact measurements is available in the recipe card below.
Instructions
Prepare the Crust
- Crush the Cookies: In a food processor, pulse the Golden Oreo cookies until they form fine crumbs.
- Mix with Butter: Transfer the crumbs to a bowl and combine with melted butter until the mixture resembles wet sand.
- Form the Crust: Press the mixture firmly into the bottom of a springform pan to create an even layer.
- Chill: Place the pan in the refrigerator to set while you prepare the filling.
Prepare the Cheesecake Filling
- Blend Strawberries: Puree fresh strawberries until smooth.
- Mix Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add Sour Cream and Vanilla: Incorporate sour cream, vanilla extract, and the strawberry puree, mixing until well combined.
- Whip the Cream: In a separate bowl, whip the heavy cream to stiff peaks.
- Fold Together: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
Assemble the Cheesecake
- Fill the Crust: Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
- Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set.
Prepare the Strawberry Crunch Topping
- Crush Topping Ingredients: In a food processor, pulse the Golden Oreo cookies and freeze-dried strawberries until they form coarse crumbs.
- Combine with Butter: Mix the crumbs with melted butter until evenly coated.
Add the Topping
- Top the Cheesecake: Once the cheesecake has set, remove it from the refrigerator and release it from the springform pan.
- Sprinkle Crunch: Generously sprinkle the strawberry crunch topping over the cheesecake, pressing lightly to adhere.
Serve
- Garnish: For an extra touch, add fresh strawberry slices or a dollop of whipped cream on top.
- Slice and Enjoy: Use a sharp knife to cut clean slices, wiping the blade between cuts for the best presentation.
Notes
- Room Temperature Ingredients: Ensure the cream cheese and sour cream are at room temperature to achieve a smooth filling without lumps.
- Chill Thoroughly: Allow the cheesecake to chill for the recommended time to ensure it sets properly and holds its shape when sliced.
- Use Quality Strawberries: Fresh, ripe strawberries will impart the best flavor to your cheesecake.
- Springform Pan: Using a springform pan makes it easier to remove the cheesecake without damaging its sides.
- Prep Time: 30 minutes
- Cook Time: 0 minutes (No-Bake)
- Category: Lunch
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 520 kcal
- Sugar: 35g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: No-Bake Cheesecake, Strawberry Dessert, Summer Treat, Easy Cheesecake Recipe, Strawberry Crunch