No Bake Strawberry Crunch Cheesecake

No-Bake Strawberry Crunch Cheesecake Recipe – A Dreamy, Creamy Delight

If you’re searching for the ultimate no-bake dessert, this Strawberry Crunch Cheesecake is calling your name! It’s rich, creamy, bursting with fresh strawberry flavor, and topped with a nostalgic golden Oreo strawberry crunch. Best of all, you don’t even need to turn on your oven. Whether you’re celebrating a special occasion or just treating yourself to a luxurious slice of cheesecake, this recipe is perfect for making ahead and guaranteed to impress.

In this comprehensive guide, you’ll learn how to make this irresistible cheesecake from scratch, along with tips, storage ideas, and even variations like cheesecake jars, cones, or bite-sized bars!

Why You’ll Love This Cheesecake

• No-bake and easy to make – no oven required.
• Fresh, fruity flavor with the real taste of strawberries.
• Golden Oreo crust adds crunch and nostalgic sweetness.
• Versatile presentation – make into slices, jars, cones, or mini bites.
• Perfect make-ahead dessert for parties, holidays, or summer gatherings.

Tools You’ll Need

Before diving into the recipe, here are some helpful tools to have on hand:

• Food processor or rolling pin and zip-top bag
• Electric hand mixer or stand mixer with whisk attachment
• Mixing bowls and spatula
• Measuring cups and spoons
• 9-inch springform pan
• Blender or food processor (for strawberry purée)

Ingredients Breakdown

Crust:

• 24 Golden Oreo cookies
• 4 tablespoons salted butter, melted

Cheesecake Filling:

• 24 ounces cream cheese (3 blocks), at room temperature
• 2 cups powdered sugar
• 2 teaspoons lemon juice
• 2 teaspoons vanilla extract
• 1 ½ cups heavy whipping cream
• 1 cup fresh strawberries, puréed

Strawberry Crunch Topping:

• 1 batch strawberry shortcake crumble (see below)

Step-by-Step Instructions

Step 1: Make the Golden Oreo Crust

Start by creating the base of your cheesecake. Crush 24 Golden Oreos using a food processor until you have fine crumbs. If you don’t have a food processor, place the cookies in a zip-top bag and crush with a rolling pin.

Pour in 4 tablespoons of melted butter and pulse or mix until all crumbs are evenly coated and moist.

Spray a 9-inch springform pan with non-stick spray. Press the cookie crust into the bottom and slightly up the sides (about 1 inch) of the pan. Use the back of a measuring cup to make the surface even and compact.

Place the crust in the freezer to set while you prepare the filling.

Step 2: Prepare the Creamy Cheesecake Filling

In a large mixing bowl, beat together the cream cheese, powdered sugar, lemon juice, and vanilla extract using a hand mixer or stand mixer until smooth and creamy. There should be no lumps!

In a separate chilled bowl, whip the heavy cream until stiff peaks form. This may take a few minutes on high speed.

Gently fold the whipped cream into the cream cheese mixture. Use a spatula and take your time—this step helps keep the filling airy and mousse-like.

Step 3: Add the Strawberry Twist

Divide the cheesecake filling into two equal portions. Set one half aside.

To the other half, add 1 cup of puréed strawberries. Gently fold until fully incorporated and a beautiful pink color emerges.

Step 4: Assemble the Cheesecake Layers

Pour the strawberry-infused cheesecake mixture over the chilled crust. Use a spatula to smooth it out evenly.

Next, layer the plain cheesecake mixture over the top and smooth again to create a clean finish.

Cover the pan with plastic wrap and place the cheesecake in the freezer for at least 4-5 hours, preferably overnight.

Step 5: Prepare the Strawberry Crunch Topping

While the cheesecake sets, make your strawberry shortcake crumble. You can do this by pulsing Golden Oreos with freeze-dried strawberries and a little melted butter until a crumbly texture forms.

Once your cheesecake is fully set and removed from the springform pan, coat the top and sides with the crunch topping. Use your hands to gently press it in for full coverage.

Return the cheesecake to the freezer or refrigerate until ready to serve. Let it thaw for 10–15 minutes before slicing for best results.

Storage Tips

• Freezer: Store covered in the freezer for up to 1 month. Let sit out 10–15 minutes before serving.
• Refrigerator: Store in the fridge for up to 5 days for best texture.

Serving Suggestions

This cheesecake is stunning on its own, but you can elevate the presentation with:

• Whipped cream swirls
• Fresh strawberries on top
• A drizzle of strawberry sauce or white chocolate

Cut into 18 beautiful slices and serve chilled for a perfect summer treat!

Recipe Variations

Love this recipe? Try transforming it into:

• Mini Cheesecake Jars: Layer crust, strawberry filling, and vanilla filling into small jars.
• Cheesecake Bites: Freeze and slice into bite-sized cubes. Coat sides in strawberry crunch for party-perfect desserts.
• Strawberry Crunch Cheesecake Cones: Spoon filling into waffle cones and roll the tops in strawberry crunch.

Nutrition (Per Slice)

• Calories: 471 kcal
• Carbs: 46g
• Protein: 5g
• Fat: 31g (Saturated Fat: 15g)
• Sugar: 31g
• Sodium: 300mg
• Fiber: 1g
• Vitamin C: 5mg

Final Thoughts

This No-Bake Strawberry Crunch Cheesecake is one of those desserts that feels fancy but is secretly incredibly easy to make. Its combination of smooth creaminess, fresh strawberries, and that signature strawberry crunch topping creates a crowd-pleasing dessert that never disappoints.

Make it once, and you’ll find yourself coming back to it again and again—whether in slices, jars, or fun new forms. It’s the dessert of summer dreams!