Creamy Strawberry Crunch Cheesecake (No-Bake Recipe)

The Ultimate No-Bake Strawberry Crunch Cheesecake Recipe

Estimated reading time: 7–9 minutes  |  Prep time: 25 minutes  |  Total time: 8 hours 25 minutes (includes chilling)

Key Takeaways

• Irresistible Texture & Flavor: This recipe delivers a velvety smooth, tangy cheesecake filling perfectly balanced by a sweet and crunchy Golden Oreo and freeze-dried strawberry crust and topping.
• Completely Beginner-Friendly: As a simple, no-bake recipe, it’s perfect for bakers of all levels. There’s no need for an oven or a tricky water bath, making it a stress-free dessert.
• Perfect for Making Ahead: This cheesecake needs to chill for at least 6-8 hours, making it an ideal make-ahead dessert for parties, holidays, or any gathering. The flavor and texture are even better the next day!
• A Versatile Showstopper: It’s a guaranteed crowd-pleaser that looks as good as it tastes. Serve it for summer barbecues, birthdays, or as a special family-friendly dessert.

Why You’ll Love This No-Bake Strawberry Crunch Cheesecake Recipe

If you’re dreaming of a dessert that combines creamy, tangy cheesecake with a vibrant, crunchy strawberry topping, you’ve officially found it. This No-Bake Strawberry Crunch Cheesecake is the ultimate showstopper—a simple recipe that delivers a spectacular result without ever turning on your oven. Inspired by the nostalgic Good Humor strawberry shortcake ice cream bars, this homemade dessert captures that beloved flavor combination in an elegant and easy-to-make cheesecake form. It’s the perfect summer dessert for barbecues, family gatherings, or whenever you need a truly special treat that’s guaranteed to impress.

What makes this recipe truly special is its incredible texture contrast. The filling is light, airy, and mousse-like, thanks to the gently folded whipped cream, while the buttery crust and crumble topping, made from Golden Oreos and freeze-dried strawberries, provide a delightful crunch in every single bite. The flavor is bright and fresh, with a lovely tang from the cream cheese and lemon juice, perfectly complemented by the sweet strawberry notes. This is more than just a recipe; it’s an experience that brings joy and a touch of nostalgia to your dessert table.

Ingredients You’ll Need

Using high-quality, full-fat ingredients is the key to achieving the perfect creamy texture and stable set for this no-bake cheesecake. Here’s exactly what you’ll need:

For the Strawberry Crunch Crust & Topping:

• Golden Oreo Cookies: You’ll need one standard package (14.3 oz / 405g). These vanilla sandwich cookies provide the perfect sweet, buttery base. Other brands of vanilla sandwich cookies work well, too.
• Freeze-Dried Strawberries: 1 1/4 cups (30g). This is the secret ingredient for an intense, authentic strawberry flavor and vibrant color in the crunch. You can find them in the dried fruit aisle of most major grocery stores.
• Unsalted Butter: 1/2 cup (113g), melted. This binds the cookie and strawberry crumbs together to form a firm crust.

For the No-Bake Cheesecake Filling:

• Full-Fat Block Cream Cheese: 24 oz (680g), softened to room temperature. It is critical to use full-fat, block-style cream cheese for the cheesecake to set properly. Do not use whipped or low-fat varieties.
• Powdered Sugar: 1 1/2 cups (180g), sifted to remove lumps. This dissolves easily and ensures a silky-smooth filling.
• Cold Heavy Whipping Cream: 1 1/2 cups (360ml). The cream must be very cold to whip into stiff peaks, which gives the cheesecake its light, airy structure.
• Fresh Strawberry Puree: 1/4 cup (60ml), from about 1/2 cup of fresh strawberries. This adds a subtle, fresh berry flavor to the cheesecake filling.
• Pure Vanilla Extract: 2 teaspoons. Enhances the other flavors in the dessert.
• Fresh Lemon Juice: 1 tablespoon. Brightens the flavor of the strawberries and adds a classic cheesecake tang.

Essential Equipment

You don’t need any highly specialized tools for this recipe, but having these items on hand will make the process much smoother:

• 9-inch (23cm) round springform pan
• Food processor or a large zip-top bag and rolling pin
• Electric stand mixer with paddle and whisk attachments, or a hand mixer
• Large and medium mixing bowls
• Silicone spatula
• Measuring cups and spoons
• Parchment paper
• Small blender or fork for making strawberry puree

Step-by-Step Instructions

Follow these simple steps to create a flawless No-Bake Strawberry Crunch Cheesecake from scratch. The process is straightforward and yields a beautiful, delicious dessert.

1. Prepare the Pan: Lightly grease the bottom and sides of your 9-inch springform pan. Trace the pan’s bottom on parchment paper, cut out the circle, and place it inside. This guarantees your cheesecake will release easily.
2. Make the Strawberry Crunch Mixture: Place the entire package of Golden Oreos and the freeze-dried strawberries into a food processor. Pulse until the mixture becomes coarse crumbs. Alternatively, place them in a sealed zip-top bag and crush them with a rolling pin. Transfer the crumbs to a medium bowl, pour in the melted butter, and stir with a fork until all crumbs are evenly moistened, resembling wet sand.
3. Form the Crust: Measure out and set aside about 1 cup of the crunch mixture to use for the topping later. Pour the rest of the crumbs into your prepared springform pan. Use the flat bottom of a measuring cup or glass to press the crumbs firmly and evenly into the base. Place the crust in the freezer to set while you prepare the filling.
4. Whip the Cream: In a large, chilled mixing bowl, pour the cold heavy whipping cream. Using an electric mixer with the whisk attachment, beat on medium-high speed for 2-3 minutes, or until stiff peaks form. Stiff peaks mean that when you lift the beaters, the cream stands up straight without curling over. Be careful not to over-whip. Set aside in the refrigerator.
5. Mix the Cheesecake Base: In a separate large bowl, combine the softened block cream cheese and sifted powdered sugar. Using the paddle attachment (or clean beaters), beat on medium speed for 3-4 minutes until the mixture is completely smooth, creamy, and free of lumps. Scrape down the sides and bottom of the bowl periodically.
6. Combine Filling Ingredients: Add the fresh strawberry puree, vanilla extract, and lemon juice to the cream cheese mixture. Mix on low speed until just combined. The filling should be a beautiful pale pink color. Avoid overmixing.
7. Fold in Whipped Cream: Gently retrieve your whipped cream. Add about one-third of it to the cream cheese base and fold it in with a spatula to lighten the mixture. Carefully fold in the remaining whipped cream in two more additions until the mixture is uniform and no white streaks remain. This gentle folding technique is crucial for a light and airy filling.
8. Assemble and Chill: Remove the crust from the freezer. Pour the cheesecake filling over the crust and use your spatula to spread it into an even, smooth layer. Cover the pan tightly with plastic wrap. Refrigerate for at least 6-8 hours, but overnight is highly recommended for the best texture and the cleanest slices.
9. Decorate and Serve: Once the cheesecake is fully set, carefully run a thin knife around the inside edge of the pan before releasing the springform collar. Sprinkle the reserved 1 cup of strawberry crunch mixture evenly over the top. For an extra touch, garnish with fresh strawberry slices before serving.

Baking Tips, Variations & Substitutions

Pro Tips for the Perfect No-Bake Strawberry Crunch Cheesecake

• Room Temperature is Non-Negotiable: For a perfectly smooth, lump-free cheesecake filling, your block cream cheese must be softened to room temperature. Cold cream cheese is the number one cause of a lumpy filling.
• Full-Fat Ingredients are Key: This recipe relies on the high fat content in block cream cheese and heavy whipping cream to set properly. Do not substitute with low-fat, reduced-fat, or whipped cream cheese products, as the cheesecake will not become firm.
• Don’t Deflate the Filling: When folding the whipped cream into the cheesecake base, be gentle and use a spatula. Overmixing will knock out the air you incorporated, resulting in a dense, heavy cheesecake instead of a light, fluffy one.
• Patience is a Virtue (Chill Thoroughly): The 6-8 hour chilling time is essential. This allows the fats to solidify and the cheesecake to set. Rushing this step will lead to a soft, messy dessert. Overnight is even better for structure and flavor.
• For Clean Slices: To achieve those beautiful, clean slices you see in bakeries, use a large, sharp knife. Dip the knife in hot water, wipe it dry with a paper towel, and then make a slice. Repeat this process for each cut.

Easy Variations You Can Try

• Gluten-Free Version: To make this a gluten-free dessert, simply substitute the Golden Oreos with your favorite brand of gluten-free vanilla sandwich cookies. The other ingredients are naturally gluten-free, but always check labels to be certain.
• Different Berry Flavors: While strawberry is classic, you can easily substitute the freeze-dried strawberries with freeze-dried raspberries or blueberries for a different flavor profile. Adjust the fresh puree accordingly.
• Add a Chocolate Drizzle: For an extra decadent touch, melt some white or semi-sweet chocolate and drizzle it over the top of the crunch topping just before serving.
• Lemon Lover’s Twist: For a tangier cheesecake, increase the lemon juice to 2 tablespoons and add 1 teaspoon of lemon zest to the cream cheese filling.

How to Serve & Store Your No-Bake Strawberry Crunch Cheesecake

This cheesecake should be served chilled, directly from the refrigerator, for the best texture and stability. It pairs wonderfully with a dollop of fresh whipped cream, a drizzle of strawberry sauce, or a handful of fresh berries. To store leftovers, cover the cheesecake tightly with plastic wrap or transfer slices to an airtight container. It will keep well in the refrigerator for up to 5 days. For another easy and impressive no-bake dessert, try our classic No-Bake Oreo Cheesecake next!

For longer storage, this cheesecake freezes beautifully. To do so, place the whole cheesecake (preferably without the top crunch layer, which can get soft) or individual slices on a baking sheet and freeze until firm. Once solid, wrap tightly in plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw the frozen cheesecake in the refrigerator overnight and add the fresh crunch topping just before serving for the best texture.

Watch: How to Make It

Frequently Asked Questions