Strawberry Crunch cheesecake Recipe
This no-bake strawberry crunch cheesecake is creamy, easy to make, and layered with fresh strawberries and a nostalgic crunchy topping. Perfect for parties or casual desserts, it features a Golden Oreo crust, a light cream cheese filling, and a homemade strawberry shortcake crumble. A fun twist on classic cheesecake that delivers flavor, texture, and visual appeal all without turning on the oven.
Ingredients
For the Crust
- 24 Golden Oreo cookies crushed
- 4 tablespoons salted butter melted
For the Cheesecake Filling
- 24 ounces cream cheese softened
- 2 cups powdered sugar
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries puréed
- 1½ cups heavy whipping cream
For the Topping
- 1 batch strawberry shortcake crumble
Instructions
Prepare the Crust
- Crush Golden Oreos into fine crumbs.
- Mix with melted butter until well combined.
- Press the crust mixture evenly across the bottom and along the sides of a 9-inch springform pan.
- Freeze while preparing the filling.
Make the Filling
- Mix the cream cheese, powdered sugar, vanilla extract, and lemon juice together until the texture is completely smooth.
- Whip heavy cream to stiff peaks.
- Carefully mix the whipped cream into the cream cheese blend using gentle folding motions.
- Divide the mixture into two bowls.
- Fold strawberry purée into one half for the strawberry layer.
Assemble the Cheesecake
- Spread the strawberry mixture into the crust.
- Layer the plain mixture on top.
- Smooth the surface.
- Cover and freeze for 4–5 hours or overnight.
Add the Crunch Topping
- Remove cheesecake from the pan.
- Press strawberry shortcake crumble over the top and sides.
- Allow the cheesecake to rest at room temperature for 10 to 15 minutes before cutting into it. Serve and enjoy!
Notes
Nutrition Information (Per Slice)
- Fat: 31 g
- Saturated Fat: 15 g
- Polyunsaturated Fat: 4 g
- Monounsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 46 g
- Sugar: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 67 mg
- Sodium: 300 mg
- Potassium: 120 mg