No Bake Strawberry Crunch Cheesecake

5 from 6 votes

This easy no bake recipe shows how to make a delicious summer strawberry crunch cheesecake with Golden Oreos and a fresh strawberry sauce!

Prep Time30

Cook Time0

Chill Time2 30

Total Time3

Course: Dessert

Cuisine: American

Servings: slices

Calories: 443kcal

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.

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.

Storage: Store leftover cheesecake in the refrigerator for up to 3 days or slice and freeze for up to 1 month.

Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.