Description

This Strawberry Crunch Cheesecake is a delightful no-bake dessert featuring a crunchy Golden Oreo crust, a creamy layered cheesecake filling with fresh strawberry purée, and a crunchy strawberry shortcake crumble topping. Perfect for strawberry lovers looking for an easy, refreshing, and impressive treat that requires no oven baking.

Ingredients

Scale

Crust

24 Golden Oreo cookies
4 tbsp salted butter, melted

Cheesecake Filling

24 ounces cream cheese (3 packages), room temperature
2 cup powdered sugar
2 tsp lemon juice
2 tsp vanilla extract
1 cup fresh strawberries, puréed
1 ½ cup heavy whipping cream

Topping

1 batch strawberry shortcake crumble (prepared separately)

Instructions

Prepare the crust: Crush the Golden Oreo cookies using a food processor or place them in a ziplock bag and crush with a rolling pin until finely ground. Mix the crushed cookies thoroughly with melted salted butter until the crumbs are well coated.
Form the crust: Spray a 9-inch springform pan lightly with cooking spray. Press the crust mixture firmly into the bottom and about one inch up the sides of the pan to create an even layer. Place the pan in the freezer while you prepare the filling, so the crust firms up.
Make the cheesecake filling: In a large bowl, combine the softened cream cheese, powdered sugar, lemon juice, and vanilla extract. Using an electric mixer, beat the mixture until smooth and creamy with no lumps.
Whip the cream: In a separate cold bowl, whisk the heavy whipping cream with a hand or stand mixer using the whisk attachment until stiff peaks form, ensuring the cream holds shape without being grainy.
Fold whipped cream into cream cheese mixture: Gently fold the stiff whipped cream into the cream cheese mixture to maintain the airy texture. Do this carefully to avoid deflating the whipped cream.
Divide filling into two parts: Separate half of the cheesecake filling into another bowl. Set this aside as it will be used for the plain layer.
Add strawberry purée to one half: Incorporate the fresh strawberry purée into one half of the cheesecake filling, folding gently until evenly combined and the mixture has a light pink color.
Assemble the cheesecake layers: Pour the strawberry-flavored cheesecake filling evenly over the chilled cookie crust and smooth it with a spatula. Then layer the plain cheesecake filling over the strawberry layer and smooth the top to create a neat finish.
Freeze the assembled cheesecake: Cover the pan tightly with plastic wrap and freeze the cheesecake for at least 4 to 5 hours or overnight to allow it to set firmly.
Finish and serve: Once set, remove the cheesecake from the freezer and carefully release it from the springform pan. Coat the top and sides generously with the strawberry shortcake crumble topping for extra texture and flavor. Return to the freezer if needed. Before serving, let it thaw at room temperature for 10 to 15 minutes to make slicing easier and enhance creaminess.

Notes

Ensure cream cheese is at room temperature to avoid lumps in the filling.
Use fresh strawberries for the purée for the best flavor and vibrant color.
The strawberry shortcake crumble topping adds a delightful crunch and can be substituted with any other crunchy berry topping if desired.
This cheesecake is best stored in the freezer; allow slightly thawing before serving for optimal texture.
If you prefer a sweeter crust, you can add a tablespoon of sugar to the crushed cookies before mixing with butter.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Strawberry cheesecake, no bake cheesecake, Golden Oreo crust, strawberry crumble topping, easy summer dessert