Strawberry Crunch Cheesecake
This no-bake strawberry crunch cheesecake is a creamy dream with a sweet, buttery graham cracker crust, real strawberry flavor, and a crunchy Oreo-strawberry topping. It’s perfect for warm days or anytime you crave a fruity, rich dessert that’s easy to make and fun to eat!
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.