Strawberry Crunch Cheesecake
A creamy no-bake Strawberry Crunch Cheesecake with a buttery graham cracker crust, silky vanilla cream cheese filling, and a pink Golden Oreo and freeze-dried strawberry crunch topping. Perfect for birthdays, cookouts, and summer gatherings.
Equipment
- 1 9-inch Springform Pan
- 1 Electric Hand Mixer or Stand Mixer
- 2 Large mixing bowls
- 1 Food Processor (or zip-top bag with rolling pin)
- 1 Rubber Spatula
- 1 Offset Spatula
Ingredients
Graham Cracker Crust
- 1.5 cups graham cracker crumbs about 12 full sheets, crushed
- 5 tbsp unsalted butter melted
- 2 tbsp granulated sugar
Cheesecake Filling
- 24 oz full-fat cream cheese 3 blocks, softened to room temperature
- 3/4 cup granulated sugar
- 1/2 cup sour cream full-fat
- 1 cup heavy whipping cream cold, whipped to stiff peaks
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
Strawberry Crunch Topping
- 20 cookies Golden Oreos crushed
- 1 cup freeze-dried strawberries crushed into small pieces
- 4 tbsp unsalted butter melted
Garnish
- 1 cup fresh strawberries sliced or whole
- 1 cup whipped cream optional, for piping
Instructions
- Mix graham cracker crumbs, melted butter, and sugar together in a bowl. Press the mixture firmly into the bottom of a greased 9-inch springform pan using the bottom of a measuring cup. Refrigerate for 15 minutes.
- Using your electric mixer, beat softened cream cheese on medium speed until completely smooth with no lumps. Scrape down the sides of the bowl frequently.
- Mix in granulated sugar, vanilla extract, and fresh lemon juice. Beat on medium speed until fully combined and creamy.
- Add sour cream to the cream cheese mixture. Mix on low speed just until smooth and uniform throughout.
- In a separate cold mixing bowl, whip the heavy cream on high speed until stiff peaks form. This step adds lightness to your cheesecake filling.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use slow, folding motions and stop as soon as everything is combined to keep the filling airy.
- Pour the cheesecake filling over the chilled graham cracker crust. Smooth the top with an offset spatula until perfectly even and flat.
- Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours. Overnight chilling gives you the firmest and best-tasting result.
- Pulse Golden Oreos and freeze-dried strawberries in a food processor until coarsely crumbled. Add melted butter and pulse a few more times until the mixture clumps together.
- Press the strawberry crunch topping onto the sides and top of the fully chilled cheesecake. Add fresh sliced strawberries and piped whipped cream swirls to finish. Slice and serve immediately.
Notes
Always use full-fat cream cheese at room temperature for the smoothest filling. Add the crunch topping right before serving to keep it crisp. The cheesecake base can be made up to 2 days ahead and stored covered in the refrigerator.