No Bake Strawberry Crunch Cheesecake

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!

Looking for more delicious cheesecake recipes?

• No Bake Cheesecake Bites
• Cheesecake Stuffed Raspberry Cookies
• Chocolate Cherry Cheesecake
• Tim Tam Cheesecake
• Strawberry Cheesecake Ice Cream

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.

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!

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!

Expert Tips

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.

Recipe FAQs

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.

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