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!
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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!
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Ingredients
- Golden Oreos (or other vanilla creme-filled sandwich cookies)
- Freeze-dried strawberries
- Unsalted butter
- Fresh strawberries (or frozen)
- Cornstarch
- Granulated sugar
- Heavy whipping cream
- Cream cheese
- Sour cream
- Lemon juice
- Vanilla extract
See recipe card below for quantities.
Equipment
This easy strawberry crunch cheesecake requires a few special tools.
- Food processor (or a large Ziploc bag and rolling pin)
- 9" springform pan
- Electric hand mixer or stand mixer
- Rubber spatula
Step by Step Instructions
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 set aside in Step 1 when you're ready to enjoy!
Tips For Success
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.
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.
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!
Storage
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.
FAQ
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.
More Strawberry Desserts You'll Love
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📖 Recipe
No Bake Strawberry Crunch Cheesecake
Equipment
- 9 inch springform pan
- Food Processor
- Hand mixer or stand mixer with paddle attachment recommended
- Mixing bowls
- Measuring spoons
- Spatula
Ingredients
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
Strawberry Sauce
- 1½ cups strawberries chopped, fresh or frozen
- 1 tablespoon cornstarch
- 1½ tablespoons granulated sugar
Instructions
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.
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.
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