Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Strawberry Crunch Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 63 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Chill the Cheesecake: Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow the filling to set and develop texture.
  10. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://yummykitchenmagic.com/no-bake-strawberry-crunch-cheesecake-recipe-2/