This no-bake strawberry crunch cheesecake is the ultimate crowd-pleaser. It’s smooth, rich, and bursting with fresh strawberry flavor. The buttery cracker crust pairs perfectly with the creamy filling, while the strawberry crunch topping adds a sweet and crispy finish. If you love strawberry shortcake ice cream bars, this dessert will feel like a dream come true.
Table of Contents
Why You’ll Love Strawberry Crunch Cheesecake
- No oven needed – perfect for hot days
- Rich, creamy texture with a fruity twist
- Sweet strawberry crunch topping for extra flavor
- Easy-to-find ingredients and simple steps
- Great for birthdays, holidays, or anytime you want to impress
Ingredients for Strawberry Crunch Cheesecake
Main Ingredients
- Freeze-dried strawberries
- Golden Oreo Thins
- Unsalted butter
- Crackers
- Granulated sugar
- Powdered sugar
- Kosher salt
- Heavy whipping cream
- Full-fat cream cheese
- Lemon zest
- Fresh lemon juice
- Vanilla bean paste or vanilla extract
- Full-fat sour cream
Optional Garnishes
- Fresh strawberries
- Extra strawberry crunch topping
- Whipped cream
Equipment
- 9-inch springform pan
- Food processor or blender
- Mixing bowls (medium and large)
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
Utensils
- Spoon
- Offset spatula or butter knife
- Chef’s knife
- Serving plates
- Forks
Variations
- Chocolate Twist: Swap Golden Oreos with chocolate sandwich cookies and add cocoa powder to the crust.
- Berry Mix: Mix freeze-dried raspberries or blueberries with strawberries for a berry-packed crunch.
- Gluten-Free Option: Use gluten-free crackers and cookies.
- Mini Cheesecakes: Use a muffin pan with liners to make personal-sized cheesecakes.
- Dairy-Free Version: Use dairy-free cream cheese, coconut whipped cream, and plant-based butter.
How to Make Strawberry Crunch Cheesecake
Step 1: Make the Strawberry Powder
First, place the freeze-dried strawberries in a food processor or blender. Blend until they turn into a fine powder. This will be used in both the crunchy topping and the cheesecake filling. Reserve about a tablespoon of the powder for later.
Step 2: Prepare the Strawberry Crunch Topping
Next, crush the Golden Oreo Thins into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. In a bowl, combine the Oreo crumbs, 1 tablespoon of the strawberry powder, and any remaining small bits of freeze-dried strawberries. Stir in melted butter until the mixture is evenly coated and crumbly. Set aside for topping.
Step 3: Make the Cracker Crust
Now, crush crackers into fine crumbs. In a mixing bowl, combine cracker crumbs, sugar, a pinch of salt, and melted butter. Stir until fully mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to pack it down evenly. Place it in the freezer while you make the filling.
Step 4: Make the Cheesecake Filling and Assemble
In a cold mixing bowl, beat the heavy whipping cream until stiff peaks form. In another bowl, beat the cream cheese until smooth, then add sugar, powdered sugar, lemon zest, lemon juice, vanilla, and sour cream. Mix until creamy and smooth. Gently fold the whipped cream and the reserved strawberry powder into the cream cheese mixture until combined.
Pour the filling into the chilled crust and smooth the top with a spatula. Sprinkle the strawberry crunch topping over the top. Press it in lightly so it sticks. Cover and refrigerate for at least 6 hours or overnight.
Tips and Tricks
- Make sure your cream cheese is cold but soft enough to beat smoothly.
- Whip the heavy cream first and set it aside—it holds its shape better that way.
- Don’t skip the lemon zest—it brightens up the whole dessert.
- For clean slices, wipe your knife between cuts.
How to Serve Strawberry Crunch Cheesecake
Serve this cheesecake cold, straight from the fridge. It’s perfect with a few fresh strawberries or a dollop of whipped cream on top. You can also drizzle it with a little strawberry sauce for extra flavor.
Make Ahead and Storage
You can make this strawberry crunch cheesecake up to two days ahead. Keep it covered in the fridge. Leftovers should be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices individually wrapped in plastic wrap and foil for up to one month.
FAQs
Can I use frozen strawberries instead of freeze-dried?
No, freeze-dried strawberries are key to the dry crunchy topping and powder—frozen ones will add too much moisture.
What if I don’t have a food processor?
You can crush cookies and crackers in a zip-top bag with a rolling pin, and use a blender or mortar and pestle for the strawberries.
Can I use low-fat cream cheese?
Full-fat cream cheese gives the best texture. Low-fat can make the filling softer and less rich.
How long should it chill before serving?
Let it chill at least 6 hours, but overnight is even better for the perfect set.
Conclusion
In the end, this strawberry crunch cheesecake is an easy, no-bake treat that looks beautiful and tastes even better. With a smooth filling, fruity crunch, and buttery crust, it’s sure to impress anyone who takes a bite. Give it a try and enjoy every creamy, strawberry-filled moment!
If you’re a fan of fruity, rich, and creamy desserts like this strawberry crunch cheesecake, you’ll definitely want to explore more sweet treats. For a citrusy twist, try the Lemon Blueberry Cheesecake—it’s just as vibrant and refreshing. Craving something chocolaty? The Chocolate Glazed Donut offers a classic bakery-style bite you can make at home. And for something elegant and unique, don’t miss the Mont Blanc Dessert—a chestnut lover’s dream with delicate whipped cream peaks.
Strawberry desserts like this cheesecake have a long-standing place in culinary history, thanks to the widespread popularity of strawberries across the globe. The garden strawberry, which is the most common type used in desserts today, was first bred in France in the 18th century. Cheesecake itself dates back even further, with roots in ancient Greece—learn more about its fascinating past on the cheesecake Wikipedia page. And if you’re curious about the crunchy element in this recipe, it’s similar in concept to the nostalgic ice cream bar toppings that made strawberry shortcake bars so beloved.
Strawberry Crunch Cheesecake
Ingredients
Strawberry Powder
- 2.4 ounces freeze-dried strawberries (about 2 standard bags)
Strawberry Crunch Topping
- 14 Golden Oreo Thins (about 3/4 cup crumbs)
- 1 tablespoon strawberry powder
- 1 tablespoon reserved freeze-dried strawberry crumbs
- 2 tablespoons unsalted butter melted
Graham Cracker Crust
- 10 full graham cracker sheets (about 1 1/2 cups crumbs)
- 1/4 cup sugar
- 6 tablespoons unsalted butter melted
- 1 pinch 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 (from 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
- 1 tablespoon reserved strawberry powder
Optional Garnishes
- 1/2 cup fresh strawberries sliced
Instructions
- Place freeze-dried strawberries into a food processor and blend until they become a fine powder. Set aside 1 tablespoon for later use in the filling.
- In a bowl, combine Oreo crumbs, 1 tablespoon strawberry powder, reserved freeze-dried crumbs, and melted butter. Mix until crumbly and set aside for topping.
- Crush graham crackers into fine crumbs and mix with sugar, melted butter, and a pinch of salt. Press firmly into the base of a 9-inch springform pan. Chill in the freezer while making the filling.
- In one bowl, whip cold heavy cream to stiff peaks. In another bowl, beat cream cheese, sugar, powdered sugar, lemon zest, juice, vanilla, sour cream, and reserved strawberry powder until smooth. Fold in whipped cream. Spread filling over crust, top with strawberry crunch, and chill at least 6 hours.