Introduction

This no-bake Strawberry Crunch Cheesecake is a delightful treat that combines a golden Oreo crust with a creamy, fruity filling and a crunchy strawberry topping. It’s perfect for warm days when you want a rich dessert without turning on the oven.

A slice of cake with four layers is shown on a white plate on a white marbled surface. The bottom layer is a light brown biscuit crust. Above it is a pink creamy layer with some red specks inside. The third layer is a thick, smooth, white cream. The top is covered with light red crumbly bits, and there is a fresh red strawberry with its green leaf on top. A silver fork is placed behind the slice, slightly out of focus. Some crumbs are scattered on the plate and surface around the slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Golden Oreo cookies
4 tbsp salted butter (melted)
24 ounces cream cheese (3 packages, room temperature)
2 cup powdered sugar
2 tsp lemon juice
1 cup fresh strawberries (puréed in a blender or food processor)
2 teaspoon vanilla extract
1 ½ cup heavy whipping cream
1 batch strawberry shortcake crumble

Instructions

Step 1: Crush the Golden Oreo cookies using a food processor or place them in a ziplock bag and crush with a rolling pin until finely ground.
Step 2: Mix the crushed cookies with the melted salted butter until the mixture is well saturated.
Step 3: Spray a 9-inch springform pan with cooking spray. Press the crust mixture evenly along the bottom and one inch up the sides of the pan. Place the pan in the freezer while preparing the filling.
Step 4: In a large bowl, combine the softened cream cheese, vanilla extract, lemon juice, and powdered sugar. Mix with an electric mixer until the mixture is smooth and creamy.
Step 5: In a separate bowl, beat the heavy whipping cream with a whisk attachment or hand mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, careful not to deflate the whipped cream.
Step 6: Divide the cheesecake filling in half, transferring one portion to a separate bowl and set aside.
Step 7: Fold the puréed strawberries gently into the first half of the cheesecake filling until evenly combined.
Step 8: Pour the strawberry-flavored filling into the prepared crust and smooth it out evenly. Then layer the plain cheesecake filling on top and smooth the surface.
Step 9: Cover the cheesecake with plastic wrap and freeze for at least 4–5 hours, or overnight, to set properly.
Step 10: When ready to serve, remove the cheesecake from the freezer and springform pan. Coat the top and sides with the strawberry shortcake crumble topping. Return it to the freezer until serving time. Let it thaw 10–15 minutes before slicing for easier cuts.

Tips & Variations

Use fresh ripe strawberries for the purée to maximize flavor and natural sweetness.
For an extra tangy twist, add a teaspoon of cream of tartar to the whipped cream before beating.
Swap Golden Oreos for graham crackers if you prefer a classic crust taste.
Gently fold the whipped cream into the cream cheese mixture to keep the filling light and airy.

Storage

Store the cheesecake in the freezer, tightly covered with plastic wrap or in an airtight container, for up to one week. Before serving, thaw it in the refrigerator for several hours or let it sit at room temperature for about 10–15 minutes to soften slightly for easier slicing.

How to Serve

A round cake covered fully with a thick layer of fine pink crumbs that spill over onto a white plate below; on top of the cake, there is a cluster of fresh whole and sliced red strawberries with green leaves, arranged in the center creating a colorful and textured crown; the cake layers inside are not visible, but the crumb coating suggests softness beneath, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

While a springform pan makes removing the cheesecake easier, you can use a regular cake pan lined with parchment paper. Just be careful when unmolding it and consider freezing longer to firm it up.

Can I substitute frozen strawberries for fresh?

Yes, but be sure to thaw and drain any excess liquid from frozen strawberries before puréeing to avoid a watery filling.