No-Bake Strawberry Crunch Cheesecake

Why You’ll Love This Recipe

This No-Bake Strawberry Crunch Cheesecake is everything you could want in a dessert – creamy, flavorful, and absolutely irresistible. The combination of the graham cracker crust, the tangy strawberry cream cheese filling, and the crunchy topping brings together the best of textures and flavors. Whether you’re hosting a party, celebrating a special occasion, or just craving something sweet, this cheesecake is the perfect choice. It’s incredibly easy to make, and it doesn’t require any baking, so it’s an ideal dessert for beginners and experienced bakers alike.

Ingredients

• 2.4 ounces freeze-dried strawberries (2 bags)

• 14 Golden Oreo Thins (3/4 cup crumbs)

• 1 Tablespoon strawberry powder

• Reserved freeze-dried strawberry crumbs

• 2 Tablespoons unsalted butter, melted

• 10 full graham cracker sheets (1 1/2 cup crumbs)

• 1/4 cup sugar

• 6 Tablespoons unsalted butter, melted

• Pinch of Kosher salt

• 1 1/2 cups heavy whipping cream, cold

• 16 ounces full-fat cream cheese, cold

• 1/2 cup sugar

• 1/4 cup powdered sugar

• 1 teaspoon lemon zest (about 1 lemon)

• 1 Tablespoon fresh lemon juice

• 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)

• 1/3 cup full-fat sour cream

• Reserved strawberry powder

• Fresh strawberries, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Strawberry Powder

1. To make the strawberry powder, place the freeze-dried strawberries in the bowl of a food processor. Blend until the strawberries turn into a fine powder. It’s fine if there are a few small chunks.

2. Sift the powder through a fine-mesh sieve to remove any remaining chunks and set aside. Save the strawberry chunks for the crunch topping.

Strawberry Crunch Topping

1. Place the Golden Oreo Thins into the bowl of a food processor and pulse until you have fine crumbs (around 3/4 cup of crumbs).

2. Take about 1/3 of the plain cookie crumbs and set them aside in a small bowl.

3. In a separate bowl, combine the remaining 2/3 of the cookie crumbs with 1 tablespoon of strawberry powder, the reserved freeze-dried strawberry chunks, and the melted butter. Stir until everything is well-coated.

4. Add the remaining plain cookie crumbs and stir until the mixture is crumbly and well-combined.

5. Store the mixture in an airtight container in the refrigerator for later use.

Graham Cracker Crust

1. Place the graham crackers into the bowl of a food processor and pulse until you have semi-fine crumbs (about 1 1/2 cups).

2. Add the sugar, melted butter, and salt to the graham cracker crumbs. Pulse until the mixture becomes clumpy and evenly combined.

3. Tip the graham cracker mixture into an 8-inch springform pan and press the mixture evenly into the bottom of the pan using your hands or the back of a measuring cup.

4. Cover the crust and place it in the fridge to chill.

Strawberry Cream Cheese Filling

1. Pour the cold heavy whipping cream into the bowl of a stand mixer fitted with a whisk attachment. Whip the cream into stiff peaks, about 5 minutes.

2. Spoon the whipped cream into a separate mixing bowl and set it aside.

3. In the same stand mixer, beat the cold cream cheese, sugar, powdered sugar, lemon zest, lemon juice, and vanilla bean paste until smooth and creamy.

4. Add the sour cream and strawberry powder to the cream cheese mixture and mix until fully incorporated.

5. Gently fold the whipped cream into the cream cheese mixture until it’s light and airy.

6. Spoon the cream cheese filling over the chilled graham cracker crust in the springform pan. Use a spatula to smooth the top.

Assembling the Cheesecake

1. Sprinkle the strawberry crunch topping evenly over the cream cheese filling.

2. Cover the cheesecake and place it in the fridge to chill for at least 4 hours, or preferably overnight, to allow it to set.

Servings and Timing

• Yield: 8 servings

• Prep Time: 30 minutes

• Chilling Time: 4 hours

• Total Time: 4 hours 30 minutes

Variations

• Chocolate Drizzle: For a twist, drizzle some melted chocolate on top of the cheesecake before serving.

• Nutty Crunch: Add some chopped nuts like almonds or pecans to the strawberry crunch topping for an added layer of flavor.

• Lemon Zest: For a more citrusy flavor, increase the amount of lemon zest in the filling.

Storage/Reheating

Store the cheesecake in an airtight container in the fridge for up to 5 days. This dessert is best served chilled, so it’s perfect for preparing in advance. Avoid freezing as the texture may change upon thawing.

FAQs

1. How long does it take for the cheesecake to set?

It typically takes about 4 hours for the cheesecake to set in the refrigerator, but for the best results, chill it overnight.

2. Can I use a different crust besides graham crackers?

Yes! You can substitute the graham cracker crust with an Oreo crust or even a cookie crust of your choice for a different flavor.

3. Can I use frozen strawberries instead of freeze-dried strawberries?

It’s best to use freeze-dried strawberries for the powder and topping for a more concentrated flavor. Fresh or frozen strawberries won’t give you the same texture or taste.

4. Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is perfect for making ahead. It should be refrigerated for at least 4 hours to set properly.

5. Can I use a different type of cookie for the topping?

Yes, you can use any type of cookie you prefer, such as vanilla wafers or chocolate cookies, instead of Golden Oreos.

6. Is there a non-dairy option for this cheesecake?

You could use dairy-free cream cheese, coconut cream, and non-dairy butter to make a dairy-free version of this cheesecake.

7. How do I know when the cheesecake is fully set?

The cheesecake should be firm to the touch when gently pressed, and the filling should hold its shape. If it’s still wobbly, let it chill longer.

8. Can I use a pre-made graham cracker crust?

Yes, you can use a pre-made graham cracker crust to save time, but homemade crusts are typically firmer and more flavorful.

9. Can I add fresh strawberries on top?

Yes, fresh strawberries make a great garnish and add a refreshing burst of flavor. You can place them on top of the cheesecake right before serving.

10. Can I freeze this cheesecake?

Freezing is not recommended as it can affect the texture of the filling, but you can freeze the strawberry crunch topping separately.

Conclusion

This No-Bake Strawberry Crunch Cheesecake is an easy and delightful dessert that’s perfect for any occasion. The combination of the smooth, creamy filling, the crispy graham cracker crust, and the sweet strawberry crunch topping makes for a treat that’s impossible to resist. Whether you’re preparing it for a party or enjoying it on a quiet evening, this cheesecake is sure to be a crowd-pleaser. Try it out today!

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