This Strawberry Crunch Cheesecake will bring you right back to eating your favorite ice cream bar from the ice cream truck! It has a creamy cheesecake filling topped with a strawberry puree and that iconic strawberry crumble. It's no bake, so even on the hottest days of summer, you won't need to turn on your oven to create a show-stopping, nostalgic treat!
Why We Love This Recipe
- The golden Oreo crust is a unique spin on the classic graham crackers.
- It uses fresh and freeze dried strawberries for extra sweet strawberry flavor.
- The best part of this no bake strawberry cheesecake is that it doesn't require the stove or the oven, so it's perfect to make on a hot day or any special occasion!
- It's a crunchy vanilla spin on my Strawberry Cream Cheese Pretzel Pie recipe!
- Golden Oreos (or other vanilla creme-filled sandwich cookies) give this recipe the vanilla flavor from the classic strawberry shortcake ice cream bars!
- Freeze-dried strawberries are used in the crust as well as the strawberry crunch topping.
- Use fresh strawberries for the best results! This recipe is a great way to use up juicy summer strawberries, but it can also be made with frozen strawberries.
- Cornstarch is added to the strawberry topping to thicken it up a bit.
- Granulated sugar sweetens up the cream cheese mixture.
- Heavy whipping cream gets whipped to stiff peaks and folded into the cream cheese mixture. Cold, regular fat cream will whip up nicely and provide the best results!
- Cream cheese should be softened at room temperature for the smoothest results. I usually let mine sit out for about an hour before getting started!
- Sour cream makes it extra creamy and delicious!
- Lemon juice gives the cheesecake a slight tangy flavor while helping it set.
- Vanilla extract enhances the flavor - be sure to use a good quality extract!
See recipe card below for quantities.
Substitutions & Variations
- Turn this easy strawberry cheesecake into a blueberry or raspberry version by using the same cream cheese filling and swapping out the fresh and freeze dried strawberries for the other berries.
- Try a chocolate strawberry crunch ice cream cake by swapping out the golden Oreos for traditional chocolate Oreos and drizzle chocolate sauce over the top of your cheesecake.
- Make mini strawberry crunch cheesecakes by layering the crust, filling, and sauce in cupcake liners.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
This easy strawberry crunch cheesecake requires a few special tools.
- A food processor (or a large Ziploc bag and rolling pin) to make the Golden Oreo crust in.
- A 9" springform pan so that the cheesecake can be removed easily. For extra tips on how to make a cheesecake in a springform pan, check out my Cookie Butter Cheesecake recipe post.
- An electric hand mixer or stand mixer is recommended to make the filling.
How to Make a Strawberry Crunch Cheesecake
Step 1: To make the crust, place the Golden Oreos and freeze dried strawberries in a food processor and pulse until the mixture is finely ground. Remove about ¼ of the mixture and set aside in a small bowl for the strawberry crunch topping. Add melted butter to the remaining crumbs and pulse until the texture of wet sand.
Step 2: Press the the crust mixture into the bottom of the springform pan and press into the base using the bottom of a glass and/or your hands. Freeze the crust while making the cheesecake filling.
Step 3: In a medium-size bowl, whip the heavy cream to stiff peaks. This is when you lift the whisk and the peak holds its shape.
Step 4: In the bowl of a stand mixer with a paddle attachment or a large bowl with a hand mixer, mix the cream cheese until smooth. Then add the sour cream, lemon juice, vanilla extract, and sugar and mix to combine. Scrape the sides of the bowl as needed to incorporate all ingredients.
Step 5: Fold the whipped cream into the cream cheese mixture, scraping the bottom of the bowl to ensure it is fully combined. Be careful not to mix too much as you don't want the whipped cream to deflate.
Step 6: Spread cheesecake mixture on top of the frozen crust in an even layer and refrigerate for at least 2 hours. Meanwhile, make the strawberry topping.
Step 7: Heat strawberries in the microwave until they're warm and mushy (about 1 minute, or longer if using frozen strawberries), then pulse in the food processor until smooth. Or, if you prefer heating them over the stove you can do so in a small saucepan over low heat while stirring constantly. Add sugar and cornstarch and pulse to combine.
Step 8: Spread a thin layer of cooled strawberry sauce on top of the cheesecake. Chill for a few hours and then sprinkle with the strawberry crunch mixture (that was set aside in Step 1) when you're ready to enjoy!
Tip #1 - If you don't have a food processor, place the Golden Oreos in a large Ziploc bag, pressing out the excess air when you zip it closed. Using a rolling pin, crush the Oreos until they reach your desired consistency.
Tip #2 - You can usually find freeze dried strawberries in the dried fruit section of your local grocery store, or you can easily order them online.
Strawberry crunch is made of crushed Golden Oreos, freeze dried strawberries, and melted butter. You can use this addicting crunchy strawberry topping on ice cream or yogurt, too.
This cheesecake batter will take at least 2 hours to set in the fridge. You can make the cheesecake through Step 6 and refrigerate overnight, adding the toppings the next day for best results. It can also be kept in the freezer for a more firm cheesecake.
Room Temperature: This dessert should not be stored at room temperature.
Refrigerator: Store cheesecake without the strawberry crunch topping in an airtight container in the refrigerator for up to 5 days, then sprinkle the crunch topping when ready to serve. The strawberry crunch cheesecake with toppings is best stored for up to 3 days.
Freezer: Make cheesecake through Step 6, then cover in plastic wrap and freeze for up to 1 month. When ready to serve, place frozen cheesecake in the refrigerator overnight and finish with Steps 7 and 8.
Did you try this recipe? I'd love to see it! Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!
No Bake Strawberry Crunch Cheesecake
- 9 inch springform pan
- Food Processor
- Hand mixer or stand mixer with paddle attachment recommended
- Mixing bowls
- Measuring spoons
Strawberry Crunch Crust
- 36 whole vanilla creme-filled sandwich cookies like Golden Oreos
- ½ cup freeze-dried strawberries
- 5-6 tablespoons unsalted butter melted and cooled
No Bake Cheesecake
- 1 cup heavy whipping cream cold
- 24 ounces cream cheese room temperature
- ¾ cup granulated sugar
- ¼ cup sour cream
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 1½ cups strawberries chopped, fresh or frozen
- 1 tablespoon cornstarch
- 1½ tablespoons granulated sugar
Strawberry Crunch Crust
- In a food processor, chop the sandwich cookies and freeze-dried strawberries. Remove and set aside about ¼-⅓ of the mixture (for topping the finished cheesecake). Add 5-6 tablespoons of melted butter to the crust in the food processor and pulse until it's a gravel-like texture.
- Press the crust into the bottom and up the side of a 9-inch springform pan using the bottom of a glass and/or your hands. Place the crust in the freezer while making the cheesecake filling.
No Bake Cheesecake
- In a medium bowl, whisk the heavy whipping cream until it reaches stiff peaks (this is when it holds its shape when you lift the whisk).
- In a large bowl, stir the cream cheese until it's smooth. Mix in the sour cream, sugar, lemon juice and vanilla really well.Scrape the sides of the bowl as needed to make sure everything is incorporated.
- Gently fold the whipped cream into the cream cheese mixture just until combined.
- Spread the cheesecake filling evenly onto the frozen crust. Refrigerate while making the strawberry sauce.
- Heat the strawberries until they're warm and mushy, then pulse them in a food processor. Add the cornstarch and sugar and pulse for 10-20 seconds. Let it cool.
- Once the sauce is cool, spread it over the cheesecake. Refrigerate for at least 2 hours (preferably overnight). Sprinkle the remaining strawberry cookie crumbs on top before serving.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.