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!
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.