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No-Bake Strawberry Crunch Cheesecake Recipe

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4.1 from 46 reviews

This No-Bake Strawberry Crunch Cheesecake is a luscious, creamy delight perfect for strawberry lovers. It features a buttery graham cracker crust, a smooth and tangy strawberry cream cheese filling, and a crunchy strawberry Oreo topping. Ready in just a few hours with no oven required, it’s an ideal dessert for warm days or any occasion where you want an easy yet indulgent treat.

  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings

Ingredients

Strawberry Powder and Crunch Topping

  • 2.4 ounces freeze-dried strawberries (2 bags)
  • 14 Golden Oreo Thins (3/4 cup crumbs)
  • 1 Tablespoon strawberry powder (from freeze-dried strawberries)
  • Reserved freeze-dried strawberry crumbs (from freeze-dried strawberries)
  • 2 Tablespoons unsalted butter, melted

Graham Cracker Crust

  • 10 full graham cracker sheets (1 1/2 cup 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 (from freeze-dried strawberries)

Garnish

  • Fresh strawberries

Instructions

  1. Make Strawberry Powder: Place freeze-dried strawberries in a food processor bowl and blend until you achieve a fine powder, allowing a few small chunks to remain. Sift through a fine mesh sieve to remove larger bits. Set the powder aside for the filling and save the chunks for the crunch topping.
  2. Prepare Strawberry Crunch Topping: Pulse the Golden Oreo Thins in a food processor until fine crumbs form (about 3/4 cup). Set aside about 1/3 of these crumbs in a small bowl for mixing later. Combine the remaining crumbs with 1 tablespoon of the strawberry powder, the reserved strawberry chunks, and melted butter. Stir until evenly coated. Add the reserved plain crumbs back and mix until crumbly and combined. Store this topping in an airtight container and refrigerate for later use.
  3. Make 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 a pinch of kosher salt. Pulse again until mixture becomes finely ground and clumps together. Press the crumb mixture evenly in the bottom of a springform pan using clean hands or a measuring cup to compact. Cover and refrigerate the crust while preparing the filling.
  4. Whip Heavy Cream: In a stand mixer with the whisk attachment, whip cold heavy whipping cream on medium-high speed until stiff peaks form, about 5 minutes. Transfer whipped cream to a mixing bowl and set aside.
  5. Prepare Cream Cheese Mixture: In the stand mixer bowl fitted with a paddle attachment, beat cold cream cheese, sugar, and powdered sugar until smooth and lump-free. Scrape down bowl sides as needed to ensure even mixing.
  6. Add Flavorings: To the cream cheese mixture, add lemon zest, lemon juice, vanilla bean paste or extract, sour cream, and the remaining strawberry powder. Beat on medium-high speed for 2–3 minutes until the mixture is very smooth and uniformly colored without streaks.
  7. Fold in Whipped Cream: Gently fold the whipped cream into the strawberry cream cheese mixture in about 1 cup increments using a rubber spatula. Fold slowly to maintain the airy texture until no streaks remain.
  8. Assemble Cheesecake: Spoon the cream cheese filling over the chilled graham cracker crust. Use an offset spatula to spread filling evenly and gently push into edges to avoid gaps.
  9. Chill: Cover the cheesecake and refrigerate for at least 4 hours, ideally overnight, to allow the filling to set and flavors to meld.
  10. Add Topping and Serve: Once set, run a butter knife around the pan edges to loosen the cheesecake. Remove the springform pan sides carefully. Evenly sprinkle the strawberry Oreo crunch topping over the surface, pressing gently to adhere. Garnish with fresh strawberries. Slice and enjoy!

Notes

  • Freeze-dried strawberries can be found in specialty stores or online; they provide intense flavor and texture without moisture.
  • Make sure all dairy ingredients (cream cheese, cream) are cold to help achieve a smooth and firm filling.
  • The cheesecake must chill for at least 4 hours; overnight chilling yields the best texture.
  • For a more intense strawberry flavor, reserve some strawberry powder to sprinkle on top along with the crunch topping.
  • This dessert is perfect for warm weather as it requires no baking.
  • Use a clean sharp knife dipped in hot water for neat slices.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American