Heavenly Strawberry Crunch Cheesecake
This no-bake Strawberry Crunch Cheesecake combines a creamy, tangy filling with a crunchy, sweet topping. It’s an easy and indulgent dessert that will wow any crowd!
Ingredients
For the Crust:
- 24 Golden Oreos crushed into fine crumbs
- 6 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 16 ounces cream cheese softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream cold
- 1 tablespoon lemon juice optional, enhances flavor
For the Strawberry Crunch Topping:
- 10 Golden Oreos crushed
- ½ cup freeze-dried strawberries crushed into small pieces
- 2 tablespoons unsalted butter melted
For the Strawberry Layer (Optional but Recommended):
- 1 cup fresh strawberries diced
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For Garnishing (Optional):
- Whipped cream
- Fresh strawberry slices
- White chocolate drizzle
Instructions
Step 1: Prepare the Crust
- Crush the Golden Oreos – Use a food processor or place them in a sealed plastic bag and crush them with a rolling pin until they turn into fine crumbs.
- Mix with Melted Butter – Transfer the crumbs to a bowl, add melted butter, and stir until evenly combined. It should have the consistency of wet sand.
- Press into the Pan – Pour the mixture into a 9-inch springform pan and press it down firmly using the back of a spoon or a flat-bottomed glass.
- Chill the Crust – Place the pan in the refrigerator for at least 15 minutes to help the crust firm up while preparing the filling.
Step 2: Make the Cheesecake Filling
- Beat the Cream Cheese & Sugar – In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Use an electric mixer on medium speed for about 2 minutes.
- Add Vanilla & Lemon Juice – Mix in vanilla extract and lemon juice for extra flavor. Continue beating until fully incorporated.
- Whip the Heavy Cream – In a separate bowl, whip cold heavy whipping cream until stiff peaks form. This takes about 3–4 minutes using a hand or stand mixer.
- Fold in the Whipped Cream – Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this slowly to keep the mixture light and airy.
- Spread the Filling Over the Crust – Pour the filling over the chilled crust and smooth the top with a spatula.
Step 3: Make the Strawberry Crunch Topping
- Crush the Golden Oreos & Freeze-Dried Strawberries – In a bowl, mix crushed Golden Oreos with crushed freeze-dried strawberries.
- Add Melted Butter – Stir in melted butter to help the topping stick together.
- Sprinkle Over the Cheesecake – Evenly distribute the strawberry crunch topping over the cheesecake, pressing it lightly into the surface.
Step 4: Chill & Set
- Cover & Refrigerate – Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours (or overnight) to allow it to set completely.
- Check for Firmness – The cheesecake should feel firm and hold its shape when sliced.
Step 5: Garnish & Serve
- Remove from Pan – Carefully release the springform pan and transfer the cheesecake to a serving plate.
- Garnish (Optional) – Top with whipped cream, fresh strawberry slices, or a drizzle of white chocolate for an extra indulgent touch.
- Slice & Enjoy! – Use a sharp knife to cut clean slices, wiping the blade between cuts for neat presentation.