What is strawberry crunch cheesecake made of?

Strawberry crunch cheesecake typically includes a buttery cookie crust (usually made from golden Oreos), a creamy cheesecake filling with cream cheese, sour cream, and vanilla, and a crunchy topping made from crushed cookies and freeze-dried strawberries. Some versions also add a strawberry swirl or layer of jam inside.

Can I make this cheesecake without baking?

Yes, you can! For a no-bake strawberry crunch cheesecake, skip the eggs and use whipped cream or gelatin to set the filling. Chill it for at least 6 hours or overnight for the best texture. It’s just as delicious and a lot quicker to prepare.

How do I keep the strawberry crunch topping crisp?

To keep the topping crisp, add it after the cheesecake has fully chilled. Store the dessert uncovered for the first few hours, then cover loosely to prevent condensation. Using freeze-dried strawberries instead of fresh helps preserve that signature crunch.

Can I prepare strawberry crunch cheesecake ahead of time?

Absolutely. You can make this dessert up to two days in advance. Prepare the cheesecake and store it in the fridge, then add the crunch topping just before serving for maximum freshness and texture.

Strawberry Crunch Cheesecake – Ultimate 5-Step Recipe

Description

This no-bake strawberry crunch cheesecake features a buttery golden Oreo crust, creamy strawberry-infused filling, and a crunchy strawberry shortcake crumble on top.

Ingredients

Scale

24 Golden Oreo cookies

4 tablespoon salted butter – melted

24 ounces cream cheese – 3 packages

2 cup powdered sugar

2 teaspoon lemon juice

1 cup fresh strawberries – puréed in a blender

2 teaspoon vanilla extract

½ cup heavy whipping cream

1 batch strawberry shortcake crumble

Instructions

1. Crush Golden Oreos into fine crumbs and mix with melted butter. Press into the bottom of a springform pan and chill.

2. Beat softened cream cheese until smooth. Add powdered sugar and blend well.

3. Stir in lemon juice, vanilla extract, and strawberry purée until fully combined.

4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the strawberry mixture.

5. Pour the filling over the crust, smooth the top, and refrigerate for at least 6 hours or overnight.

6. Before serving, sprinkle the top with strawberry shortcake crumble for that signature crunch.

Notes

For best results, use ripe fresh strawberries for the purée.

Make the crumble topping just before serving to keep it crispy.

Store leftovers in the fridge for up to 4 days.

Prep Time: 30 minutes
Chilling Time: 4 hours 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 30g
Sodium: 270mg
Fat: 33g
Saturated Fat: 19g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg

Keywords: strawberry crunch cheesecake, no bake cheesecake, strawberry cheesecake bars, summer desserts