The Ultimate No-Bake Strawberry Crunch Cheesecake Recipe
Estimated reading time: 7 minutes | Prep time: 30 minutes | Total time: 8 hours 30 minutes (includes chilling)
Key Takeaways
- Irresistible Texture Contrast: This recipe delivers a velvety smooth, creamy cheesecake filling perfectly balanced by a vibrant, crispy, and buttery strawberry crunch topping.
- Easy & No-Bake: A stunning, bakery-quality dessert made without turning on your oven (except for a quick 8 minutes to toast the topping). It’s a simple recipe perfect for beginners.
- Make-Ahead Friendly: This cheesecake needs to chill for at least 6-8 hours, making it the ideal dessert to prepare a day in advance for parties, holidays, or family gatherings.
- Intense Strawberry Flavor: Using freeze-dried strawberries in the topping provides a concentrated, authentic strawberry taste and beautiful color without making the crunch soggy.
Table of Contents
Why You’ll Love This Strawberry Crunch Cheesecake Recipe
Welcome to the dessert you’ve been dreaming of! This incredible no-bake Strawberry Crunch Cheesecake is inspired by the nostalgic Good Humor strawberry shortcake ice cream bars, transformed into a decadent, creamy cheesecake. It features a buttery Golden Oreo crust, a rich and tangy cream cheese filling that’s light and airy, and a generous layer of homemade strawberry crunch topping that is simply addictive. It’s the ultimate easy dessert that delivers a show-stopping presentation and an unforgettable taste experience.
What makes this homemade recipe truly special is the perfect harmony of textures and flavors. The filling is silky smooth, thanks to whipped heavy cream and softened cream cheese, while the baked crunch topping adds a delightful crispiness and a burst of intense strawberry flavor. Because it’s a no-bake recipe, it’s the perfect treat for warmer months or any time you want a stunning dessert without the fuss of a traditional baked cheesecake. Whether you’re making it for a birthday, a summer barbecue, or just a weeknight indulgence, this Strawberry Crunch Cheesecake is guaranteed to become a family favorite.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the key to achieving the perfect texture for this Strawberry Crunch Cheesecake. Here’s what you’ll need:
For the Strawberry Crunch Topping:
- 1 cup (100g) finely crushed Golden Oreo cookies (cream filling removed)
- 1/2 cup (25g) freeze-dried strawberries, crushed into a coarse powder
- 4 tablespoons (57g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
For the Cookie Crust:
- 1 1/2 cups (150g) finely crushed Golden Oreo cookies (cream filling removed)
- 6 tablespoons (85g) unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces (452g) full-fat block cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 1/2 cups (360ml) cold heavy whipping cream
- 1/4 cup (30g) powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
Equipment Needed
You don’t need any fancy equipment to make this easy dessert. Here are the basic tools that will help you create the perfect cheesecake:
- 9-inch (23cm) round springform pan
- Food processor or a rolling pin and zip-top bag
- Electric stand mixer with paddle and whisk attachments (or a hand mixer)
- Large mixing bowl
- Medium mixing bowl
- Small bowl for melting butter
- Rubber spatula
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Step-by-Step Instructions
- Step 1: Prepare the Oven and Pan. First, preheat your oven to 350°F (175°C). Next, line a baking sheet with parchment paper for the crunch topping. After that, lightly grease your 9-inch springform pan and set it aside.
- Step 2: Make the Crunch Mixture. In a medium bowl, combine the 1 cup of crushed Golden Oreos, crushed freeze-dried strawberries, and 2 tablespoons of granulated sugar. Then, pour in the 4 tablespoons of melted butter. Stir everything together until the mixture resembles coarse, damp sand.
- Step 3: Bake the Crunch. Spread the crunch mixture evenly onto the prepared baking sheet. Subsequently, bake for 8-10 minutes, or until it is lightly toasted and fragrant. Be sure to let the crunch topping cool completely on the baking sheet; it will become crispier as it cools.
- Step 4: Prepare the Crust. While the crunch cools, prepare the crust. In a bowl, mix the 1 1/2 cups of crushed Golden Oreos with the 6 tablespoons of melted butter until well combined. Next, press this mixture firmly and evenly into the bottom of your 9-inch springform pan. A flat-bottomed glass or measuring cup works great for this. Place the crust in the refrigerator to chill while you prepare the filling.
- Step 5: Whip the Cream. In a large, chilled mixing bowl, use an electric mixer to whip the cold heavy cream and powdered sugar. Start on low speed and gradually increase to high. Continue whipping until stiff peaks form. Stiff peaks mean that when you lift the beaters, the cream holds its shape without collapsing. Be careful not to overwhip it into butter. Set this whipped cream aside.
- Step 6: Mix the Cheesecake Base. In a separate large bowl, beat the softened cream cheese and granulated sugar with the mixer on medium-high speed. Continue for about 2-3 minutes until the mixture is completely smooth, creamy, and free of lumps. Then, mix in the vanilla extract and fresh lemon juice until just combined.
- Step 7: Combine Filling Ingredients. Gently fold about one-third of the whipped cream into the cream cheese mixture using a spatula to lighten it. This makes it easier to incorporate the rest. In addition, carefully fold in the remaining whipped cream in two more additions. Mix just until no white streaks remain, ensuring you maintain the light and airy texture. Do not overmix!
- Step 8: Assemble and Top. Retrieve the chilled crust from the refrigerator. Pour the cheesecake filling over the crust and spread it into an even layer with your spatula. Finally, generously sprinkle the completely cooled strawberry crunch topping over the entire surface of the cheesecake. You can lightly press it down so it adheres.
- Step 9: Chill to Set. Cover the cheesecake loosely with plastic wrap or foil. For the best results, refrigerate it for at least 6-8 hours, or preferably overnight. This crucial chilling time allows the cheesecake to firm up properly for perfect, clean slicing.
Making the Strawberry Crunch
Creating the No-Bake Crust and Filling
Assembling the Strawberry Crunch Cheesecake
Baking Tips, Variations & Substitutions
Pro Tips for Perfect Results
- Room Temperature is Key: For a perfectly smooth, lump-free cheesecake filling, your block cream cheese MUST be fully softened to room temperature. Cold cream cheese will result in a lumpy texture that is impossible to fix. Take it out of the fridge at least 2 hours before you begin.
- The Magic of Freeze-Dried Fruit: Use freeze-dried strawberries, not fresh or frozen ones, for the crunch topping. They provide intense strawberry flavor and vibrant color without adding moisture, which would make the topping soggy. You can find them in most major grocery stores or online.
- Gentle Folding is Essential: When combining the whipped cream with the cream cheese base, fold gently with a spatula. Overmixing at this stage will deflate the whipped cream, resulting in a dense, heavy cheesecake instead of a light and airy one.
- Don’t Skip the Chill Time: Patience is a virtue with no-bake cheesecakes. The minimum 6-8 hour chilling period is non-negotiable as it allows the filling to set and the flavors to meld together. Slicing it too early will result in a messy dessert. Overnight is even better!
Easy Variations You Can Try
- White Chocolate Strawberry: Melt 4 ounces of good-quality white chocolate and let it cool slightly. Beat the cooled, melted chocolate into the cream cheese mixture before folding in the whipped cream for an even more decadent flavor.
- Different Cookie Crust: Feel free to substitute the Golden Oreos in the crust with shortbread cookies, digestive biscuits, or even Nilla Wafers for a different flavor profile.
- Add a Swirl: Gently swirl in a few tablespoons of strawberry puree or jam into the cheesecake filling before topping for an extra layer of strawberry flavor.
How to Serve & Store Your Strawberry Crunch Cheesecake
For a beautiful presentation, serve slices garnished with fresh strawberries and a dollop of whipped cream. To get clean, sharp slices, dip a large, sharp knife in hot water and wipe it dry between each cut. This simple trick ensures every piece looks as good as it tastes.
Store leftover cheesecake in an airtight container or tightly covered in the refrigerator for up to 5 days. The crunch topping may soften slightly over time but will still be delicious. You can also freeze individual slices or the whole cheesecake. Wrap it tightly in plastic wrap and then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. For another amazing no-bake dessert, try our No-Bake Biscoff Cheesecake next!
Watch: How to Make It
Frequently Asked Questions
Can I freeze this Strawberry Crunch Cheesecake?
Yes, absolutely! Wrap the cheesecake (whole or in slices) securely in a layer of plastic wrap followed by a layer of aluminum foil. It will keep well in the freezer for up to one month. To serve, thaw it overnight in the refrigerator. Note that the crunch topping may lose some of its crispness after freezing and thawing.
Can I reduce the amount of sugar in this recipe?
You can slightly reduce the granulated sugar in the cheesecake filling by about 1/4 cup (50g) without drastically affecting the texture. However, we do not recommend reducing the sugar in the crust or the crunch topping, as it is crucial for their texture and crispness.
How can I make this recipe gluten-free?
Making a gluten-free version is simple. Substitute the Golden Oreo cookies in both the crust and the crunch topping with your favorite gluten-free vanilla sandwich cookies. Ensure all other ingredients, like powdered sugar, are certified gluten-free as well.
My crunch topping wasn’t very crunchy. What went wrong?
This usually happens for two reasons. First, ensure you bake the topping and let it cool completely before using it; cooling is what makes it crisp. Second, make sure your freeze-dried strawberries are completely dry and crisp before crushing. If they’ve absorbed any moisture from the air, they can make the topping soft.
