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No-Bake Strawberry Crunch Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 5 reviews
  • Author: Sue
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No-Bake Strawberry Crunch Cheesecake is a delightful and creamy dessert featuring a graham cracker crust topped with a luscious strawberry-infused cream cheese filling. The cake is finished with a crunchy Golden Oreo and freeze-dried strawberry topping for texture and fresh strawberries for garnish. Perfect for a refreshing treat without heating up the oven, it requires chilling for a smooth set and an irresistible strawberry flavor in every bite.

Ingredients

Strawberry Powder

  • 2.4 ounces freeze-dried strawberries (2 bags)

Strawberry Crunch Topping

  • 14 Golden Oreo Thins (about 3/4 cup crumbs)
  • 1 tablespoon strawberry powder (reserved from below)
  • Reserved freeze-dried strawberry crumbs
  • 2 tablespoons unsalted butter, melted
  • Remaining plain cookie crumbs (about 1/3 of total crumbs)

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 Strawberry Powder: Place the freeze-dried strawberries in a food processor and blend until a fine powder forms, with a few small chunks remaining. Sift through a fine-mesh sieve to remove chunks and set the powder aside. Reserve the chunks for the crunch topping.
  2. Prepare Strawberry Crunch Topping: Pulse Golden Oreo Thins in a food processor until fine crumbs form (about 3/4 cup). Set aside 1/3 of plain cookie crumbs in a small bowl. Combine the remaining 2/3 of crumbs with strawberry powder, reserved strawberry chunks, and melted butter. Stir until well coated. Add the reserved plain cookie crumbs and mix until crumbly. Store in an airtight container and refrigerate until ready to use.
  3. Make Graham Cracker Crust: Pulse graham crackers into semi-fine crumbs in a food processor (around 1 1/2 cups). Add sugar, melted butter, and salt, then pulse until finely ground and mixture clumps. Press this mixture evenly into the bottom of a springform pan with clean hands or a measuring cup to compact. Cover and refrigerate until ready to assemble.
  4. Whip Cream: Whip cold heavy cream in a stand mixer with a whisk attachment until stiff peaks form, about 5 minutes. Transfer whipped cream to a separate bowl and set aside.
  5. Prepare Cream Cheese Mixture: Beat cold cream cheese with sugar and powdered sugar in a stand mixer fitted with paddle attachment until smooth and lump-free. Scrape down bowl as needed. Add lemon zest, lemon juice, vanilla bean paste/extract, sour cream, and reserved strawberry powder. Beat on medium-high for 2 to 3 minutes until fully incorporated and smooth without streaks.
  6. Fold Whipped Cream: Gently fold whipped cream into the cream cheese mixture in batches, about 1 cup at a time, using a rubber spatula to maintain lightness until homogeneous with no streaks of whipped cream.
  7. Assemble Cheesecake: Spoon the filling over the chilled crust in the springform pan. Use an offset or rubber spatula to spread evenly and push the filling gently into the edges, avoiding gaps between crust and filling. Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to set.
  8. Finish and Serve: When set, run a butter knife around the pan edge to loosen the cheesecake. Remove the springform sides. Sprinkle the strawberry crunch topping evenly over the top and gently press to adhere. Garnish with fresh sliced strawberries, slice, and enjoy!

Notes

  • Use full-fat cream cheese and sour cream for the creamiest texture.
  • Chilling the cheesecake overnight improves the filling’s texture and flavor melding.
  • Reserve some strawberry powder and chunks for the topping to enhance the strawberry flavor and add texture contrast.
  • Press the crust firmly into the pan to prevent crumbling when slicing.
  • Use a sharp knife warmed in hot water to slice clean pieces of cheesecake.
  • This cheesecake contains dairy and gluten and is not vegan or gluten-free.

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