If you are looking for a dessert that’s as delightful to the eyes as it is to your taste buds, this No-Bake Strawberry Crunch Cheesecake Recipe is an absolute must-try. Imagine a luscious, creamy cheesecake layered with the refreshing zing of strawberries and a satisfying crunch that comes from golden Oreos and graham crackers—all without ever turning on your oven. Perfect for warm days or when you want to impress without the fuss, this cheesecake offers an irresistible balance of texture, sweetness, and that fresh strawberry flavor that makes every bite joyful.
Ingredients You’ll Need
This No-Bake Strawberry Crunch Cheesecake Recipe calls for simple yet thoughtful ingredients that work harmoniously to create an incredible flavor and texture experience. Each element is essential, from the fresh zing of lemon to the crunchy base providing stability and a delightful contrast to the creamy filling.
- Freeze-dried strawberries (2.4 ounces): Adds intense strawberry flavor and a chewy, crunchy texture.
- Golden Oreo Thins (14 pieces): Crumbled to bring a sweet, buttery crunch with a hint of vanilla.
- Strawberry powder (1 tablespoon): Enhances strawberry flavor and adds a slight vibrant color.
- Unsalted butter (2 Tablespoons, melted): Binds the Oreo crumbs together for a perfect crust layer.
- Graham cracker sheets (10 full sheets): Crushed for a classic, slightly nutty crust base.
- Sugar (1/4 cup): Sweetens and balances the crust’s flavor.
- Unsalted butter (6 Tablespoons, melted): Combines with graham crackers and sugar to form the crust.
- Pinch of Kosher salt: Highlights the sweetness and deepens the flavors.
- Heavy whipping cream (1 1/2 cups, cold): Whipped to creamy perfection, it makes the cheesecake light and fluffy.
- Full-fat cream cheese (16 ounces, cold): The creamy base that lends richness and structure to the cheesecake.
- Sugar (1/2 cup): Sweetens the cream cheese filling just right.
- Powdered sugar (1/4 cup): Provides a smooth sweetness and helps to stabilize the whipped filling.
- Lemon zest (1 teaspoon): Adds brightness and a fresh citrus note.
- Fresh lemon juice (1 tablespoon): Balances richness with tangy vibrance.
- Vanilla bean paste (1 teaspoon): Brings warm, floral sweetness; vanilla extract works too.
- Full-fat sour cream (1/3 cup): Adds a subtle tang and silkiness to the filling.
- Reserved freeze-dried strawberry crumbs: For added crunch and decoration.
- Reserved strawberry powder: To dust on top for a final burst of flavor and color.
- Fresh strawberries (for garnish): Provides an inviting, fresh look and extra strawberry taste.
How to Make No-Bake Strawberry Crunch Cheesecake Recipe
Step 1: Prepare the Crunchy Crust Base
First, crush the Golden Oreo Thins into fine crumbs and mix them with the melted butter to form a cohesive crust layer that will bring sweetness and a slight vanilla crunch. In a separate bowl, crush the graham cracker sheets with sugar, salt, and melted butter until the mixture is sandy and holds together when pressed. Combine these two mixtures gently, then press firmly into the base of your springform pan. Chill in the refrigerator to set the crust well while you prepare the luscious filling.
Step 2: Whip the Cream Cheese Filling
In a large bowl, beat the cold cream cheese with the sugar and powdered sugar until silky and smooth. Then add the lemon zest, lemon juice, vanilla bean paste, and sour cream to introduce brightness and depth. Separately, whip the cold heavy cream to soft peaks and gradually fold it into the cream cheese mixture, ensuring you keep the batter light and airy. Don’t forget to gently mix in the strawberry powder and reserve some freeze-dried strawberry crumbs here for that delightful crunch inside your creamy filling.
Step 3: Assemble the Cheesecake Layers
With your crust chilled and ready, pour the cheesecake filling over the crust and smooth it out evenly. Sprinkle the reserved freeze-dried strawberry crumbs over the top for a textured finish. Refrigerate the entire cheesecake for at least 4 hours or overnight to let it fully set and thicken to the perfect sliceable consistency.
Step 4: Garnish and Serve
Right before serving, dust the top lightly with the reserved strawberry powder and arrange fresh, juicy strawberries elegantly on the surface for a breathtaking presentation. This final step transforms your dessert into a show-stopper that’s bursting with fresh strawberry flavor and that satisfying crunchy contrast.
How to Serve No-Bake Strawberry Crunch Cheesecake Recipe
Garnishes
Fresh strawberries are an obvious and stunning choice, but you can also add a few mint leaves or white chocolate shavings for extra elegance. These garnishes enhance both the look and the taste, complementing the natural strawberry flavors beautifully.
Side Dishes
This cheesecake holds its own wonderfully, but pairing it with a light herbal tea or a fruity rosé wine can elevate the experience. A small bowl of fresh berry compote or a drizzle of balsamic reduction can add an exciting dimension of flavor as well.
Creative Ways to Present
Serve your cheesecake in charming individual jars or clear dessert glasses layered with fresh strawberries and crushed freeze-dried fruit for stunning portions. Another fun way is to create mini layered parfaits, incorporating alternating layers of crust, filling, and strawberry crunch to turn a classic into something playful and shareable at parties.
Make Ahead and Storage
Storing Leftovers
Your No-Bake Strawberry Crunch Cheesecake Recipe will keep well covered in the refrigerator for up to 3 days. Keep it tightly wrapped with plastic wrap or stored in an airtight container to preserve freshness and prevent the crust from getting soggy.
Freezing
You can freeze this cheesecake for up to one month. Wrap it carefully in plastic wrap and then foil to avoid freezer burn. Thaw the cheesecake overnight in the refrigerator before serving to retain its luscious texture and flavor.
Reheating
Since this is a no-bake cheesecake designed to be served cold, reheating isn’t necessary. Instead, allow any frozen slices to thaw thoroughly in the fridge for the best creaminess and taste.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries are lovely as a garnish or folded in after blending, but freeze-dried strawberries deliver concentrated flavor and crunch that fresh berries can’t achieve in the crust and filling.
Is it possible to make this dessert vegan or dairy-free?
With some substitutions like vegan cream cheese, coconut cream for whipping, and dairy-free butter, you could adapt this recipe. However, the texture and flavor will vary from the original beloved recipe.
How long does this cheesecake need to chill before serving?
For the best texture and flavor, chill the cheesecake in the refrigerator for at least 4 hours, though overnight chilling is ideal to let the layers fully set and flavors meld.
Can I use regular Oreos instead of Golden Oreo Thins?
Regular Oreos have a chocolate flavor that might overpower the strawberry notes, so the golden ones are recommended for their mild vanilla taste that complements the strawberries perfectly.
What makes this No-Bake Strawberry Crunch Cheesecake Recipe different from other no-bake cheesecakes?
The combination of freeze-dried strawberry crunch inside and on top, alongside the dual crust of Oreos and graham crackers, gives it an extraordinary texture and bright strawberry flavor that sets this cheesecake apart.
Final Thoughts
I truly hope you give this No-Bake Strawberry Crunch Cheesecake Recipe a try because it’s one of those desserts that feels like a hug in every bite. It’s straightforward, stunning, and absolutely delicious, perfect for sharing with friends or treating yourself. Once you taste the creamy filling paired with that fruity crunch and crumbly crust, I guarantee it will become one of your favorite go-to recipes. Happy baking—or rather, happy no-baking!
Print
No-Bake Strawberry Crunch Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A delightfully light and creamy no-bake cheesecake bursting with strawberry flavor and a satisfying crunch. Featuring a layered crust of graham cracker, Oreo, and freeze-dried strawberry crumbs, this dessert combines a smooth cream cheese filling with fresh strawberries for garnish. Perfect for warm days and anyone who loves berry-flavored treats without the need for an oven.
Ingredients
Crust
- 10 full graham cracker sheets (1 1/2 cup crumbs)
- 14 Golden Oreo Thins (3/4 cup crumbs)
- 2.4 ounces freeze-dried strawberries (2 bags), reserved crumbs separated
- 1 tablespoon strawberry powder, reserved
- 2 tablespoons unsalted butter, melted
- 6 tablespoons unsalted butter, melted (for graham cracker crust)
- 1/4 cup sugar
- Pinch of Kosher salt
Filling
- 16 ounces full-fat cream cheese, cold
- 1 1/2 cups heavy whipping cream, 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
Garnish
- Fresh strawberries
- Reserved freeze-dried strawberry crumbs
- Reserved strawberry powder
Instructions
- Prepare the Strawberry Crunch Layer: Crush the freeze-dried strawberries into fine crumbs and set aside a portion for garnish. Combine the Golden Oreo Thins crumbs with 2 tablespoons melted butter and 1 tablespoon strawberry powder; mix until well incorporated. Press this mixture firmly into the bottom of your cheesecake pan to form the first crunchy layer. Refrigerate to set.
- Make the Graham Cracker Crust: Combine the graham cracker crumbs, sugar, pinch of kosher salt, and 6 tablespoons melted butter in a bowl. Mix until the crumbs are evenly coated and can hold together when pressed. Press this crumb mixture over the strawberry crunch layer in the pan, creating a second crunchy base. Chill to allow it to firm up.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cold cream cheese until smooth and fluffy. Gradually add both sugars, lemon zest, lemon juice, vanilla bean paste, and sour cream, beating until fully incorporated and creamy. In a separate bowl, whip the cold heavy whipping cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture, creating a light and airy filling.
- Assemble and Chill: Spoon the cheesecake filling over the chilled layered crust, spreading evenly. Refrigerate the assembled cheesecake for at least 4 hours or until fully set and firm. Before serving, garnish with fresh strawberries, reserved freeze-dried strawberry crumbs, and a sprinkle of strawberry powder for an extra burst of flavor and texture.
Notes
- Use cold ingredients to ensure a smooth and creamy filling.
- Freeze-dried strawberries add an intense flavor without adding moisture.
- For best results, chill the crust layers well before adding the filling.
- This cheesecake is best served chilled and consumed within 2-3 days.
- You can substitute Golden Oreo Thins with other vanilla-flavored cookies if unavailable.
