How to make an easy strawberry crunch cheesecake - no bake treat that can be made into lots of strawberry crunch cheesecake recipes: strawberry crunch cheesecake cones, jars, or cheesecake bites! Made with my strawberry crunch topping recipe! And if you like this delicious dessert, try my No Bake Oreo Cheesecake and my Biscoff Cheesecake!
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Strawberry Crunch Cheesecake - No Bake Recipe
If you like my Strawberry Shortcake Crumble, you'll love this strawberry shortcake cheesecake! It starts with a delicious Golden Oreos crust and layers on a strawberry cheesecake no bake filling made with fresh strawberries. Then we'll sprinkle strawberry crunch topping all over the top of the cheesecake to create a delicious outer layer!
- Golden Oreos - your cookies should be processed with a food processor or crushed in a Ziploc bag with a rolling pin down to coarse crumbs. You can also use graham crackers for the crust for a different flavor.
- salted butter - we'll use melted butter in both the Golden Oreo crust and the strawberry crunch topping.
- cream cheese - your cream cheese should be softened to room temperature. I like to just let it sit out for an hour before I start.
- powdered sugar - using powdered sugar instead of granulated sugar helps keep that light and fluffy texture that we're going for in this easy strawberry crunch cheesecake recipe.
- heavy whipping cream - we'll use this to make a whipped cream that we'll fold into the no-bake cheesecake mixture.
- lemon juice - some fresh lemon juice gives our cream cheese filling a slight tangy flavor.
- vanilla - it should be the good stuff -- pure vanilla extract. I like to make my own!
- fresh strawberries - to give our cheesecake that sweet strawberry flavor!
- strawberry crunch topping - you'll also need to prepare one batch of my easy 3-ingredient strawberry crunch topping. For this, you'll need additional Golden Oreo cookies, freeze-dried strawberries, and salted butter.
You'll definitely need a 9-inch springform pan for this recipe -- I like this one from Nordic Ware. I also recommend some plastic wrap for when your cheesecake is chilling, and some parchment paper to line the pan. You may also want a food processor to crush your strawberry crunch topping and your Golden Oreo crust.
The full instructions are below in the recipe card, but here's the basic gist of the steps for this easy strawberry crunch cheesecake recipe:
- The first thing you'll want to do is prep your cookie crust. I just crush the Golden Oreo cookies in a food processor, then add in my melted butter to my crushed cookies and pulse until the mixture comes together.
- Then, purée your strawberries with a blender and set them aside in the fridge to chill in an airtight container.
3. In a large bowl, mix your cream cheese, powdered sugar, vanilla, and lemon juice with an electric mixer until the mixture is smooth, scraping the sides of the bowl as needed.
4. Then, in a separate bowl we'll use the whisk attachment of a hand mixer to whip our heavy cream to stiff peaks -- the whipped cream should stick straight up when you lift the beater out the bowl and turn it upright.
5. Gently fold your whipped cream into your cream cheese mixture -- you'll want to make sure none of the whipped cream deflates while you're combining them.
6. Split the mixture in half into two bowls and fold the strawberry puree into one bowl of cheesecake mixture.
7. Then it's time to layer your cheesecake -- you can start with the strawberry cheesecake layer or the vanilla, but just layer each one in, smooth it out, and then pop the cheesecake in the fridge with plastic wrap on top -- you'll want to leave it in there for at least 4 hours for best results, to let your cheesecake set.
8. Now for the best part: we're going to sprinkle all our crunchy strawberry shortcake crumbles onto our creamy cheesecake filling! You'll want to coat the top of your cheesecake and the sides, but be careful for any stray crumbs!
Then, you can serve your no bake strawberry crunch cheesecake immediately, or pop it back in the fridge until it's time to enjoy!
Strawberry Crunch Cheesecake Cones Variation
This twist is reminiscent of the classic Strawberry Shortcake ice cream bar! Just layer your strawberry cheesecake filling into sugar cones and layer in fresh strawberries if you like! Then, top with strawberry crunch topping and some whipped cream!
More Strawberry Crunch Cheesecake Recipes
- Make strawberry crunch cheesecake bites using a cupcake pan or silicone cupcake liners.
- Layer your Golden Oreo crumbles and cheesecake fillings in 8-ounce mason jars to make grab-and-go strawberry crunch cheesecake jars!
- You can also save time by pouring the cream cheese filling recipe into a pre-made 10-inch graham cracker pie crust!
- Or you can even add a twist to this recipe with fresh and freeze-dried blueberries or raspberries!
How to store a strawberry crunch cheesecake?
Store your leftover strawberry crunch cheesecake in an airtight container in the freezer for up to 2 months. Serve straight from the freezer or if needed, let thaw 10-15 minutes before slicing.
Make sure you give your cheesecake plenty of time to set -- because it's a no-bake recipe, the cream cheese filling will be very soft if you take it out of the freezer early. I like to let this cheesecake sit overnight before serving.
Equipment you may need
- To make crust, crush Golden Oreos in a food processor or in a ziploc bag with a rolling pin.
- Add melted butter and combine until well saturated.
- Spray a 9-inch springform pan with cooking spray, then press in crust mixture evenly around the bottom and one inch up the sides of the pan. Place in freezer while you prepare the cheesecake filling.
- To make filling, combine softened cream cheese, vanilla, lemon juice, and powdered sugar and mix with an electric mixer until smooth.
- In a separate bowl, beat whipped cream with the whisk attachment of a hand mixer or stand mixer until stiff peaks form. Gently fold whipped cream into cream cheese mixture, taking care not to deflate the whipped cream.
- Divide mixture in two and removing half to another bowl and set aside.
- Add puréed strawberries to the first half of the cheesecake mixture and fold gently until combined.
- Pour the strawberry half of the cheesecake filling into cookie crust and smooth to even. Layer on the other half of the cheesecake filling and smooth the top.
- Cover cheesecake with plastic wrap and place in freezer for at least 4-5 hours or overnight.
- Remove from freezer and remove cheesecake from springform pan. Coat top and sides of cheesecake with strawberry crumb topping. Return to freezer until ready to serve - if needed, allow to thaw 10-15 minutes before serving to make slicing easier.
If you're in the mood for a strawberry crunch cheesecake recipe, you may wonder what are Strawberry Shortcake crumbles made of? You're in luck! My strawberry crunch topping recipe is so easy and made with only three ingredients: freeze-dried strawberries, melted butter, and Golden Oreos!
Luckily, this is a strawberry crunch cheesecake is no bake, so it doesn't present many of the challenges of a traditional baked cheesecake. Whereas a baked cheesecake risks cracking in the oven as it heats, this no bake strawberry crunch cheesecake will stay smooth, creamy, and fluffy!
Leftover cheesecake will last for up to 3-4 days in the fridge, well-covered in an airtight container.