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
Scale
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.
