The Ultimate No Bake Strawberry Crunch Cheesecake Recipe
Estimated reading time: 7 minutes | Prep time: 25 minutes | Total time: 8 hours 25 minutes (includes chilling)
Key Takeaways
- Irresistible Texture & Flavor: Experience the perfect contrast of a silky, creamy cheesecake filling and a sweet, crispy strawberry crunch topping.
- No Oven Needed: This is a completely no-bake dessert, making it a fantastic, easy recipe for hot summer days or when you need your oven for other things.
- Perfect for Making Ahead: This cheesecake needs to chill overnight, making it the ideal dessert to prepare a day in advance for parties, holidays, or family gatherings.
- Versatile & Crowd-Pleasing: A guaranteed hit with both adults and kids. Serve it as is or garnish with fresh berries for an extra elegant touch.
Table of Contents
Why You’ll Love This No Bake Strawberry Crunch Cheesecake Recipe
Get ready to fall in love with your new favorite easy dessert. This No Bake Strawberry Crunch Cheesecake is a nostalgic treat that combines the creamy, dreamy texture of a classic no-bake cheesecake with the iconic, addictive crunch of a strawberry shortcake ice cream bar. It’s the perfect homemade dessert that looks and tastes like it came from a gourmet bakery but is surprisingly simple to make from scratch. There’s no need to turn on your oven, making it an ideal choice for any season, especially summer celebrations.
What makes this recipe truly special is the balance of textures and flavors. The buttery Golden Oreo crust provides a solid, flavorful base. The cheesecake filling is light, airy, and tangy, thanks to fresh lemon juice and perfectly whipped heavy cream. Studded with diced fresh strawberries, the filling is bursting with bright, fruity notes. But the star of the show is the strawberry crunch topping, made from crushed vanilla cookies, vibrant freeze-dried strawberries, and melted butter. It adds a satisfying crunch and an intense strawberry flavor that elevates this dessert from great to absolutely unforgettable. Whether you’re making it for a birthday, a potluck, or just a weekend treat, this showstopping cheesecake is sure to impress everyone.
Ingredients You’ll Need
Using high-quality ingredients is the key to achieving the perfect texture and flavor for this incredible no-bake dessert. Here’s what you’ll need to gather.
For the Strawberry Crunch Topping:
- 1 cup (115g) crushed Golden Oreos or other vanilla sandwich cookies (about 12 cookies)
- 1/2 cup (15g) crushed freeze-dried strawberries
- 3 tablespoons (42g) unsalted butter, melted
For the Crust:
- 2 cups (230g) crushed Golden Oreos or other vanilla sandwich cookies (about 24 cookies)
- 6 tablespoons (85g) unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (452g) full-fat block cream cheese, softened to room temperature
- 1 cup (120g) powdered sugar, sifted
- 1 1/2 cups (360ml) heavy whipping cream, cold
- 2 teaspoons pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup (150g) fresh strawberries, washed, hulled, and finely diced
Essential Equipment
You don’t need any fancy equipment for this simple recipe. Here are the basic tools that will make the process smooth and easy:
- 9-inch (23cm) round springform pan
- Food processor or a large zip-top bag and a rolling pin
- Electric stand mixer with paddle and whisk attachments, or a hand mixer
- Large mixing bowl
- Medium mixing bowl
- Small bowl (for melted butter)
- Rubber spatula
- Measuring cups and spoons
- Knife and cutting board
Step-by-Step Instructions
Follow these simple steps to create the most delicious No Bake Strawberry Crunch Cheesecake from scratch.
- Prepare the Crunch Topping: In a medium bowl, combine the 1 cup (115g) of crushed vanilla cookies, the crushed freeze-dried strawberries, and 3 tablespoons (42g) of melted butter. Mix with a fork until the mixture resembles coarse, damp crumbs. Set this aside for later.
- Make the Crust: In a separate bowl, combine the 2 cups (230g) of crushed vanilla cookies with the 6 tablespoons (85g) of melted butter. Mix until all the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of your 9-inch springform pan. Use the flat bottom of a glass or measuring cup to pack it tightly. Place the crust in the refrigerator to chill while you prepare the filling.
- Whip the Cream: In a large, chilled mixing bowl, use an electric mixer with the whisk attachment to beat the cold heavy whipping cream on medium-high speed. Continue until stiff peaks form, which usually takes about 3-4 minutes. Be careful not to overbeat it into butter. Set the whipped cream aside in the refrigerator.
- Mix the Cheesecake Base: In a separate large bowl, use the mixer (with the paddle attachment if using a stand mixer) to beat the softened cream cheese on medium speed until it’s completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides of the bowl. Add the sifted powdered sugar, vanilla extract, and lemon juice. Mix on low speed until combined, then increase to medium speed and beat until smooth and creamy.
- Combine the Filling: Gently fold the prepared whipped cream into the cream cheese mixture using a rubber spatula. Do this in two or three additions to maintain the light, airy texture. Stop folding as soon as no white streaks remain to avoid deflating the cream.
- Add Fresh Strawberries: Gently fold the finely diced fresh strawberries into the cheesecake filling until they are evenly distributed throughout the mixture. Do not overmix.
- Assemble and Chill: Remove the chilled crust from the refrigerator. Pour the cheesecake filling over the crust and spread it into an even layer with your spatula. Sprinkle the reserved strawberry crunch topping evenly over the entire surface of the cheesecake.
- Set the Cheesecake: Cover the springform pan loosely with plastic wrap or foil. Refrigerate for at least 6-8 hours, or preferably overnight. This chilling time is essential for the cheesecake to become completely firm and set. Do not freeze it to speed up the process.
- Serve: Once it’s fully chilled and firm, run a thin knife around the edge of the cheesecake before carefully releasing the springform pan’s side. Slice with a clean, sharp knife and serve immediately for the best texture.
Baking Tips, Variations & Substitutions
Pro Tips for a Perfect No Bake Strawberry Crunch Cheesecake
- Room Temperature is Crucial: For a silky-smooth, lump-free filling, your block cream cheese MUST be fully softened to room temperature. Take it out of the fridge at least 1-2 hours before you begin.
- Cold Cream, Stiff Peaks: The heavy cream must be very cold to whip up properly. Chilling your mixing bowl and whisk attachment for 15 minutes in the freezer can also help achieve stable, stiff peaks, which are essential for the cheesecake’s structure.
- Freeze-Dried Strawberries are Key: Do not substitute fresh or frozen strawberries for the freeze-dried ones in the crunch topping. Fresh/frozen berries contain water that will make the topping instantly soggy. Freeze-dried berries provide intense flavor and color while keeping the topping perfectly crunchy.
- Gentle Folding: The key to a light and airy no-bake cheesecake is the air you whip into the heavy cream. When you fold the whipped cream and diced strawberries into the base, use a gentle hand to avoid deflating the mixture.
- Patience is a Virtue: The 6-8 hour (or overnight) chilling time is absolutely mandatory. This allows the cheesecake to firm up properly for clean slices. Rushing this step will result in a soft, sloppy dessert.
Easy Variations You Can Try
- Different Cookie Crust: While Golden Oreos are perfect, feel free to use shortbread cookies, digestive biscuits, or Nilla Wafers for the crust and topping. You may need to adjust the butter amount slightly.
- Add White Chocolate: For an even more decadent filling, melt 4 oz of good-quality white chocolate, let it cool slightly, and beat it into the cream cheese mixture before adding the sugar.
- Try Other Fruits: You can substitute the freeze-dried strawberries in the crunch topping with freeze-dried raspberries or blueberries for a different flavor profile.
- Lemon Zest: For a brighter, tangier filling, add the zest of one lemon to the cream cheese mixture along with the lemon juice.
Watch: How to Make It
How to Serve & Store Your No Bake Strawberry Crunch Cheesecake
This cheesecake is best served cold, straight from the refrigerator, to maintain its firm, creamy texture. For a beautiful presentation, you can garnish individual slices with fresh strawberry halves, a sprig of mint, or a dollop of fresh whipped cream. To store, cover the cheesecake tightly with plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to 4 days. Please note that the crunch topping will gradually soften over time due to the moisture in the filling, so it is always crunchiest on the first day. This family-friendly dessert is perfect for any occasion!
If you loved this simple recipe, you should try our easy No-Bake Oreo Cheesecake next!
Frequently Asked Questions
Why didn’t my no-bake cheesecake set properly?
The most common reason is not chilling it long enough; it truly needs a minimum of 6-8 hours (preferably overnight) to become firm. Another possibility is that your heavy cream was not whipped to stiff peaks, which is essential for providing structure. Finally, ensure you are using full-fat, block-style cream cheese, not the spreadable kind from a tub, which has a higher water content and will not set correctly.
Can I freeze this No Bake Strawberry Crunch Cheesecake?
Yes, this cheesecake freezes very well! To freeze, wrap the whole cheesecake (in its pan or on a cardboard round) tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before slicing and serving. Note that the topping may be slightly less crunchy after thawing.
Can I reduce the sugar in the filling?
You can reduce the powdered sugar to 3/4 cup (90g), but be aware that sugar contributes to the structure as well as the sweetness in a no-bake cheesecake. Reducing it too much may result in a softer set and a tangier flavor. We do not recommend reducing it further than the amount suggested.
Can I use a different type of cookie for the crust and topping?
Absolutely. While Golden Oreos provide a great vanilla flavor, you could also use shortbread cookies, digestive biscuits, or even Nilla Wafers. Adjust the amount of melted butter as needed; some cookies are drier and may require a little more to hold the crust together.
