Easy No-Bake Strawberry Crunch Cheesecake
Capture the magic of nostalgic strawberry crunch ice cream bars in this incredibly easy, no-bake cheesecake. Featuring a golden Oreo crust, creamy cheesecake filling, and an irresistible freeze-dried strawberry crunch topping, it's a show-stopping dessert perfect for any occasion.
Equipment
- Medium bowl
- 9-inch springform pan
- Large bowl
- Electric mixer
- rubber spatula
- Small bowl
- Food processor or rolling pin/heavy pan
Ingredients
Crust:
- 2 cups golden Oreo crumbs or graham cracker crumbs
- 0.5 cup unsalted butter 1 stick, melted
- 1 tbsp brown sugar
Cheesecake Layer:
- 16 ounces cream cheese softened to room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream whipped to stiff peaks
Strawberry Crunch Topping:
- 1 cup freeze-dried strawberries crushed into a powder
- 0.5 cup vanilla cookie crumbs Nilla wafers or shortbread cookies
- 2 tbsp unsalted butter melted
- 1 tbsp granulated sugar
Optional Garnish:
- Fresh strawberries sliced
- Whipped cream
Instructions
- Step 1: Prepare the Crust: In a medium bowl, combine cookie crumbs, melted butter, and brown sugar. Stir until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Freeze for about 10 minutes to firm up.
- Step 2: Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with an electric mixer until super smooth. Gradually add powdered sugar, beating until combined and creamy. Stir in vanilla extract. Gently fold in whipped cream with a rubber spatula until just incorporated. Pour filling over the chilled crust and spread evenly. Refrigerate for at least 1 hour to start setting.
- Step 3: Create the Strawberry Crunch: In a small bowl, combine crushed freeze-dried strawberries, vanilla cookie crumbs, melted butter, and granulated sugar. Stir with a fork until mixed and crumbly.
- Step 4: Chill & Serve: After at least an hour of chilling, gently sprinkle the strawberry crunch mixture evenly over the top of the cheesecake. Refrigerate for at least 4 hours (overnight is best) until fully set. Carefully remove the springform pan sides before slicing. Garnish with fresh sliced strawberries and whipped cream if desired. Slice and serve.
Notes
Ensure cream cheese is very soft to avoid lumps. Don't overmix the filling after adding whipped cream to keep it light and airy. Crush freeze-dried strawberries into a fine powder using a food processor or by placing them in a bag and crushing with a rolling pin. Chill time is essential for the cheesecake to set properly and develop flavor. For clean slices, run a sharp knife under hot water and dry before each cut.
Store leftovers covered tightly in the refrigerator for 3-4 days. Freezing is not recommended as it can change the texture of the filling.