If you’re craving a dessert that feels like a slice of summer with every bite, this No-Bake Strawberry Crunch Cheesecake Recipe is your new best friend. It brings together the perfect balance of creamy, fruity, and crunchy textures without heating up your kitchen. The magic starts with freeze-dried strawberries turned into a vibrant powder, layered atop a buttery graham cracker crust, and crowned with a crunchy strawberry-infused cookie topping. It’s a dessert that’s as fun to make as it is irresistible to eat, perfect for sharing with friends or keeping all to yourself.
Ingredients You’ll Need
The beauty of this cheesecake lies in its straightforward yet thoughtfully chosen ingredients. Each one plays an essential role, whether it’s creating the silky filling, the crisp crust, or that unforgettable strawberry crunch on top. All are easy to find, making the entire process enjoyable and stress-free.
- Freeze-dried strawberries (2.4 ounces): These bring intense strawberry flavor and vibrant color without extra moisture.
- Golden Oreo Thins (14 cookies): Ground into crumbs, they add a sweet, buttery crunch for the topping.
- Strawberry powder (1 tablespoon): Boosts the fruity punch throughout the dessert, especially in the crumb topping.
- Unsalted butter (8 tablespoons total, melted): Used in both the crust and topping to bind crumbs and add richness.
- Graham cracker sheets (10 sheets): The classic base for that perfect crisp and subtly sweet foundation.
- Sugar (1/4 cup plus 1/2 cup): Balances tartness and enhances sweetness in both crust and filling.
- Kosher salt (pinch): Elevates all the sweet flavors while ensuring balance.
- Heavy whipping cream (1 1/2 cups, cold): Whipped to fluffy perfection, it lightens the cheesecake filling beautifully.
- Full-fat cream cheese (16 ounces, cold): The creamy superstar that makes the filling rich and smooth.
- Powdered sugar (1/4 cup): Adds fine sweetness and creates a silky texture in the filling.
- Lemon zest and juice (1 teaspoon zest, 1 tablespoon juice): Brings a fresh, tangy brightness that wakes up the strawberries.
- Vanilla bean paste (1 teaspoon) or vanilla extract (2 teaspoons): Adds warmth and depth of flavor without overpowering.
- Full-fat sour cream (1/3 cup): Gives the filling a subtle tang and luscious texture.
- Fresh strawberries: For garnish, adding a fresh, juicy finish to the cheesecake.
How to Make No-Bake Strawberry Crunch Cheesecake Recipe
Step 1: Create the Strawberry Powder
To get started, pop the freeze-dried strawberries into your food processor and pulse them until they transform into a fine powder, with just a few tiny chunks left for texture. Sift this powder through a fine-mesh sieve to catch any stubborn pieces, then set aside the smooth powder and the reserved strawberry bits separately. This strawberry powder will infuse incredible flavor and color into the cheesecake.
Step 2: Prepare the Strawberry Crunch Topping
Next, it’s time to tackle the crunchy layer. Blitz the Golden Oreo Thins into fine crumbs in the food processor—about three-quarters of a cup. Reserve a third of these plain cookie crumbs for later use. Then combine the remaining crumbs with a tablespoon of strawberry powder, the reserved strawberry chunks, and melted butter. Mix it all until well coated, then add in the reserved plain crumbs and stir again until crumbly and combined. Keep this tasty topping in an airtight container in the fridge until you’re ready to assemble.
Step 3: Make the Graham Cracker Crust
For the crust, pulse graham crackers into semi-fine crumbs—aim for one and a half cups. Add sugar, melted butter, and a pinch of kosher salt to the crumbs and pulse again until the mixture clumps together. Transfer this to a springform pan and press it down evenly with your hand or a measuring cup. This crust forms a sturdy yet tender base that perfectly complements the creamy filling. Pop it in the fridge to chill while you prepare the filling.
Step 4: Whip the Cream
Pour the cold heavy whipping cream into a stand mixer fitted with a whisk attachment and whisk it into stiff peaks—this usually takes about five minutes. When perfectly whipped, scoop the cream into a separate bowl and set it aside. This fluffy whipped cream is the key to that light, airy texture everyone loves in no-bake cheesecakes.
Step 5: Prepare the Strawberry Cream Cheese Filling
In the stand mixer fitted with the paddle attachment, beat together the cold cream cheese, granulated sugar, and powdered sugar until smooth and lump-free. Then add lemon zest, lemon juice, vanilla bean paste or extract, sour cream, and the rest of the strawberry powder. Continue beating on medium-high for 2 to 3 minutes until the mixture is silky and evenly pink without streaks.
Step 6: Fold in the Whipped Cream
Gently fold the whipped cream into the cream cheese mixture in batches using a rubber spatula. Take your time here so you don’t deflate the airiness you just whipped up. The goal is a beautifully smooth, fluffy strawberry cream that feels light on the tongue but full of flavor.
Step 7: Assemble and Chill
Spoon the luscious filling over the chilled graham cracker crust, spreading it evenly with an offset or rubber spatula. Make sure to gently push the filling to the edges to prevent any gaps. Cover the cheesecake and refrigerate for at least four hours to allow it to set properly—overnight is ideal if you can wait that long.
Step 8: Finish with Crunch and Fresh Strawberries
Once the cheesecake is firm, carefully loosen the edges with a butter knife and remove the springform sides. Sprinkle the strawberry crunch topping generously over the top and press gently to adhere. Finish with fresh strawberry slices for a bright, fresh look and extra burst of flavor. Slice it up and get ready for all the compliments you’re going to get!
How to Serve No-Bake Strawberry Crunch Cheesecake Recipe
Garnishes
Fresh strawberries are a natural choice to garnish this cheesecake, adding juiciness and vivid color that complements the freeze-dried powder flavor. You can also sprinkle a few extra crumbs of the crunchy topping over each slice or add a light dusting of powdered sugar for an elegant touch.
Side Dishes
This cheesecake pairs beautifully with light side options such as a dollop of freshly whipped cream or a scoop of vanilla ice cream. If you’re serving a crowd, fresh berries or a simple mixed green salad with citrus vinaigrette make a wonderfully balanced accompaniment.
Creative Ways to Present
For a party, serve individual mini cheesecakes in clear dessert cups layered with extra strawberry crunch on top. Another fun idea is to drizzle a little melted white chocolate or strawberry sauce over each slice for a decadent presentation. The vibrant pink color also lends itself perfectly to festive, seasonal table settings.
Make Ahead and Storage
Storing Leftovers
Keep your No-Bake Strawberry Crunch Cheesecake Recipe leftovers tightly covered in the refrigerator. Stored properly, it stays fresh for up to 4 days. The flavor actually improves as the filling continues to meld with the crust, so leftovers are a real treat.
Freezing
If you want to save cheesecake for later, wrap it well with plastic wrap and then foil before placing it in the freezer. It will maintain its best quality for up to 1 month. When ready to enjoy, thaw it overnight in the fridge to keep the texture intact.
Reheating
Since this is a no-bake and chilled dessert, reheating is not necessary. Serve it cold straight from the fridge for the most refreshing experience. If thawed from frozen, simply let it come to refrigerator temperature before slicing.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries have more moisture and won’t produce the concentrated powder or crunch needed in this recipe. Freeze-dried strawberries are key to achieving the intense strawberry flavor without adding excess liquid.
Why does the cheesecake need to chill for so long?
Chilling allows the filling to firm up and flavors to meld, resulting in a smooth, creamy texture and well-set cheesecake. Less chilling might make it too soft or crumbly when sliced.
Can I make this recipe vegan or dairy-free?
This cheesecake relies heavily on dairy for richness and texture, so vegan or dairy-free substitutions would require significant adjustments. However, you can experiment with plant-based cream cheese and whipped alternatives, but results may vary.
How do I prevent cracks on the cheesecake surface?
Since this is a no-bake cheesecake, cracks are less of an issue compared to baked versions. Gentle folding of the whipped cream and avoiding overmixing help ensure a smooth surface without cracks.
What’s the best way to slice this cheesecake?
Use a sharp knife dipped in hot water and wiped dry between each cut. This technique helps create clean, smooth slices without crumbling the crust or filling.
Final Thoughts
This No-Bake Strawberry Crunch Cheesecake Recipe is truly a joy to make and an absolute delight to eat. Its bright strawberry flavor, combined with the satisfyingly crunchy topping and creamy filling, makes it a standout dessert for any occasion. Give it a try—you’ll be amazed at how effortlessly you can create a show-stopping treat that tastes like it took hours in the kitchen but really comes together in no time at all.
Print
No-Bake Strawberry Crunch Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No-Bake Strawberry Crunch Cheesecake is a luscious, creamy dessert featuring a crisp graham cracker crust, a smooth strawberry-infused cream cheese filling, and a delightful crunchy topping of Golden Oreo crumbs and freeze-dried strawberries. Perfect for strawberry lovers, this easy-to-make cheesecake requires no oven baking and chills to perfection for a rich, flavorful treat.
Ingredients
Strawberry Powder and Crunch Topping
- 2.4 ounces freeze-dried strawberries (2 bags)
- 14 Golden Oreo Thins (about 3/4 cup crumbs)
- 1 Tablespoon strawberry powder (made from freeze-dried strawberries)
- Reserved freeze-dried strawberry crumbs
- 2 Tablespoons unsalted butter, melted
Graham Cracker Crust
- 10 full graham cracker sheets (about 1 1/2 cups crumbs)
- 1/4 cup sugar
- 6 Tablespoons unsalted butter, melted
- Pinch of Kosher salt
Strawberry Cream Cheese Filling
- 1 1/2 cups heavy whipping cream, cold
- 16 ounces full-fat cream cheese, cold
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest (about 1 lemon)
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
- 1/3 cup full-fat sour cream
- Reserved strawberry powder
For Garnish
- Fresh strawberries
Instructions
- Make the Strawberry Powder: Place freeze-dried strawberries in a food processor and blend until a fine powder with a few small chunks remains. Sift through a fine-mesh sieve to remove chunks and set powder aside. Reserve the small chunks for the topping.
- Prepare the Strawberry Crunch Topping: Pulse the Golden Oreo Thins in a food processor until fine crumbs form (about 3/4 cup). Set aside 1/3 of the crumbs in a small bowl. Mix the remaining crumbs with 1 tablespoon strawberry powder, reserved strawberry chunks, and melted butter until well coated. Add the reserved plain crumbs back and stir to combine. Store in an airtight container in the refrigerator.
- Make the Graham Cracker Crust: Pulse graham crackers in a food processor until semi-fine crumbs form (about 1 1/2 cups). Add sugar, melted butter, and salt, then pulse until finely ground and the mixture clumps together. Press this mixture evenly into the bottom of a springform pan using clean hands or a measuring cup to compact. Cover and refrigerate until ready to use.
- Whip the Heavy Cream: Using a stand mixer with a whisk attachment, whip the cold heavy whipping cream until stiff peaks form, about 5 minutes. Transfer whipped cream to a bowl and set aside.
- Prepare the Cream Cheese Mixture: Beat cold cream cheese, sugar, and powdered sugar in the mixer with a paddle attachment until smooth and lump-free. Scrape down the bowl as needed.
- Flavor the Filling: Add lemon zest, lemon juice, vanilla bean paste or extract, sour cream, and the reserved strawberry powder to the cream cheese mixture. Beat on medium-high speed for 2–3 minutes until very smooth with no streaks.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture in batches of about 1 cup, being careful to avoid deflating it. Continue until fully combined with no streaks.
- Assemble the Cheesecake: Spoon the strawberry cream cheese filling over the chilled graham cracker crust. Use an offset or rubber spatula to spread evenly and press gently into the edges to avoid gaps.
- Chill the Cheesecake: Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow the filling to set and develop texture.
- Add Topping and Serve: Once set, loosen the sides with a butter knife and remove the springform pan sides. Sprinkle the prepared crumb mixture evenly over the top, gently pressing to adhere. Garnish with fresh strawberries, slice, and enjoy!
Notes
- Freeze-dried strawberries are essential for the powder and crunchy topping; they are available in many grocery stores or online.
- Use full-fat cream cheese and sour cream for the best texture and richness.
- Chilling overnight improves texture and flavor melding.
- Handle folding whipped cream gently to keep the mixture light and airy.
- The crust can be prepared ahead and kept refrigerated.
