Strawberry Crunch Cheesecake (No Bake)
If you’re looking for a delicious dessert that’s easy to make, then Strawberry Crunch Cheesecake is the perfect choice! This no-bake cheesecake is light, creamy, and packed with fresh strawberry flavor, making it a great treat for any occasion.
Why Make This Recipe
This Strawberry Crunch Cheesecake is great for many reasons. First, it requires no baking, which makes it simple and quick to prepare. Second, the combination of creamy cheesecake and strawberry crunch topping is a delight for the taste buds. It’s ideal for warm days when you want a cool dessert, and it can be made ahead of time, so you can spend more time with your friends and family!
How to Make Strawberry Crunch Cheesecake
Making this cheesecake is straightforward. Follow the easy steps below, and you’ll have a gorgeous dessert ready to enjoy!
Ingredients:
- 24 Golden Oreo cookies
- 4 tbsp salted butter, melted
- 24 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tsp lemon juice
- 1 cup fresh strawberries, puréed
- 2 tsp vanilla extract
- 1 ½ cups heavy whipping cream
- Strawberry shortcake crumble (store-bought or homemade)
Directions:
Prepare the Crust: Crush the Golden Oreos in a food processor or place them in a Ziploc bag and crush using a rolling pin. Mix the crushed cookies with melted butter until the crumbs are well-moistened. Spray a 9-inch springform pan with cooking spray. Press the crust mixture evenly into the bottom and about 1 inch up the sides of the pan. Place the pan in the freezer while you prepare the cheesecake filling.
Make the Cheesecake Filling: In a large bowl, combine softened cream cheese, vanilla extract, lemon juice, and powdered sugar. Use an electric mixer until the mixture is smooth. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
Create Two Layers: Divide the cheesecake filling mixture in half. Set one half aside. To the first half, fold in the puréed strawberries until fully combined.
Assemble the Cheesecake: Pour the strawberry cheesecake mixture into the prepared crust, smoothing the surface. Layer the plain cheesecake mixture on top, smoothing the surface again. Cover the cheesecake with plastic wrap and place it in the freezer for at least 4-5 hours or overnight until fully set.
Add the Strawberry Crunch Topping: Remove the cheesecake from the freezer and carefully take off the springform pan. Coat the top and sides of the cheesecake with the strawberry crunch topping. Return the cheesecake to the freezer until you are ready to serve it. Before slicing, let it thaw for 10-15 minutes for easier cutting.
How to Serve Strawberry Crunch Cheesecake
To serve your Strawberry Crunch Cheesecake, slice it into wedges. You can add extra fresh strawberries or whipped cream on top for an even more delightful presentation.
How to Store Strawberry Crunch Cheesecake
Store any leftover cheesecake in the freezer, covered in plastic wrap or in an airtight container. It can last for several weeks frozen. Just remember to thaw it in the fridge for a few hours or at room temperature before serving.
Tips to Make Strawberry Crunch Cheesecake
- Use room temperature cream cheese for easier mixing and a smoother filling.
- Be gentle when folding in the whipped cream; this keeps the cheesecake light and fluffy.
- If you want a stronger strawberry flavor, add more pureed strawberries to the mixture.
Variation
Consider adding a layer of chocolate ganache on top for a chocolate-strawberry twist! You can also switch the fruit and use blueberries or raspberries for different flavor profiles.
FAQs
Can I make this cheesecake in advance?
Yes! It’s perfect for making a day or two before an event as it keeps well in the freezer.What if I can’t find Golden Oreos?
You can substitute with any vanilla-flavored cookie like Nilla Wafers or even graham crackers.Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well before pureeing.
Enjoy making your Strawberry Crunch Cheesecake and delight your friends and family with this easy and tasty dessert!
Print
Strawberry Crunch Cheesecake (No Bake)
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious no-bake cheesecake that’s light, creamy, and packed with fresh strawberry flavor.
Ingredients
- 24 Golden Oreo cookies
- 4 tbsp salted butter, melted
- 24 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tsp lemon juice
- 1 cup fresh strawberries, puréed
- 2 tsp vanilla extract
- 1 ½ cups heavy whipping cream
- Strawberry shortcake crumble (store-bought or homemade)
Instructions
- Prepare the crust by crushing the Golden Oreos and mixing with melted butter. Press into a 9-inch springform pan and freeze.
- In a bowl, combine cream cheese, vanilla, lemon juice, and powdered sugar until smooth. In another bowl, whip heavy cream to stiff peaks and fold into cream cheese mixture.
- Divide filling in half. Fold puréed strawberries into one half.
- Pour strawberry mixture into the crust, followed by the plain cheesecake mixture. Cover and freeze for 4-5 hours or overnight.
- Remove from freezer, coat with strawberry crunch topping, and freeze again until ready to serve.
- Thaw for 10-15 minutes before slicing to serve.
Notes
Use room temperature cream cheese for easier mixing. Consider adding chocolate ganache for a twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cheesecake, strawberry, no bake, dessert, easy recipe
