Introduction

Strawberry Crunch Cheesecake is a delightful no-bake dessert combining creamy cheesecake layers with a crunchy Golden Oreo crust and a fresh strawberry swirl. Perfect for warm days or when you need a simple yet impressive treat.

A slice of layered dessert with three visible layers sits on a white plate. The bottom layer is a light beige crumbly crust, uniform and firm. The middle layer is pale pink, creamy with a few small red specks inside, thick and smooth. The top layer is white and fluffy, soft in texture, covered evenly with finely crushed pink crumbs. A single red strawberry with green leaves sits on top at the center. A metal fork is placed behind the dessert on the plate, and the whole scene rests on a white marbled surface scattered with more pink crumbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Golden Oreo cookies
4 tbsp salted butter (melted)
24 ounces cream cheese (3 packages, room temperature)
2 cups powdered sugar
2 tsp lemon juice
1 cup fresh strawberries (puréed in a blender or food processor)
2 tsp vanilla extract
1 ½ cups heavy whipping cream
1 batch strawberry shortcake crumble

Instructions

Step 1: Crush the Golden Oreos in a food processor or place them in a ziplock bag and crush with a rolling pin until finely ground.
Step 2: Add melted butter to the crushed cookies and mix well until the crumbs are fully saturated.
Step 3: Spray a 9-inch springform pan with cooking spray. Press the crust mixture evenly into the bottom and about one inch up the sides of the pan. Place the crust in the freezer while you prepare the filling.
Step 4: In a large bowl, beat the softened cream cheese, vanilla extract, lemon juice, and powdered sugar together with an electric mixer until smooth and creamy.
Step 5: In a separate bowl, whip the heavy cream using the whisk attachment until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
Step 6: Divide the cheesecake mixture into two equal parts. Transfer half to another bowl and set aside.
Step 7: Add the puréed strawberries to one portion of the cheesecake mixture and fold gently until fully combined.
Step 8: Pour the strawberry cheesecake mixture into the prepared crust and smooth it out evenly. Then, layer the plain cheesecake mixture on top and smooth the surface.
Step 9: Cover the cheesecake with plastic wrap and place it in the freezer for at least 4-5 hours or overnight to set.
Step 10: When ready to serve, remove the cheesecake from the springform pan and coat the top and sides with the strawberry shortcake crumble. Return it to the freezer until serving. Allow it to thaw for 10-15 minutes before slicing for easier cuts.

Tips & Variations

Use fresh, ripe strawberries for the best flavor or substitute with frozen berries that have been thawed and drained.
For extra crunch, add chopped nuts to the crust mixture.
If you prefer a lighter crust, reduce the butter slightly.
Substitute the strawberry puree with other fruit purees like raspberry or mango for a different twist.

Storage

Store the cheesecake in the freezer covered tightly with plastic wrap to prevent freezer burn. It will keep well for up to 1 week. Before serving, let it thaw for about 10-15 minutes at room temperature to make slicing easier. Avoid storing it in the refrigerator for long periods as the no-bake crust may soften.

How to Serve

A round cake is fully covered with fine, crumbly pink coating that also spills onto the edges of the white cake stand beneath it. On the top center, there is a small cluster of fresh red strawberries, some whole and some sliced, showing their juicy interior and green leafy tops. The cake itself has a soft, textured surface hidden beneath the crumb layer, placed on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Oreos instead of Golden Oreos for the crust?

Yes, you can use regular Oreos if you prefer a chocolate crust. Keep in mind this will change the flavor profile slightly, but it still works wonderfully with the strawberry cheesecake filling.

Do I need to chill the cheesecake in the freezer only, or can it be refrigerated?

Freezing the cheesecake helps it set firmly without baking, which is ideal for this recipe. You can refrigerate it if you prefer, but it may be softer and harder to slice cleanly. If refrigerating, allow extra time for chilling to help it firm up.