Do you remember the Strawberry Shortcake ice cream bars you used to eat as a kid? This is a cheesecake version of our childhood favorite. The best part is that this strawberry crunch cheesecake is no bake and super simple to make. From the Golden Oreo Crust to the layered cheesecake filling {complete with fresh strawberries}, everything about this Strawberry Crunch Cheesecake is perfection.
Do you love Strawberry Cheesecake? Make sure you try this Strawberry Cheesecake too!
Strawberry Crunch Cheesecake Recipe Ingredients:
- Golden Oreos: Used in both the crust and in the topping, I suggest using your food processor to work them into crumbs all at once. Then reserve 1 cup for the Strawberry Crunch Topping and use the rest for the awesome Golden Oreo Crust.
- Freeze Dried Strawberries: They work perfectly for the topping! Not only do they give you the beautiful red color you expect from strawberries but also the natural flavor.
- Butter: It is used in a softened form to bind the topping ingredients together into a crumb. It is also used melted for the crust and works to bind the cookie crumbs together.
- Cream Cheese: The main ingredient in the cheesecake, the cream cheese will need to be softened to room temperature for best results.
- Sweetened Condensed Milk: The perfect addition for this cheesecake filling, this thick and rich ingredient adds body and just the right amount of sweetness.
- Whipped Topping: Whipped topping is magical in a no bake cheesecake filling because it adds volume and creaminess. The key is to be sure it is thawed out and fold it into the other ingredients gently or it will deflate.
- Fresh Strawberries: For the strawberry layer a fresh strawberry puree works perfectly. A few simple steps and it is ready to go.
Golden Oreo Cheesecake Crust
Starting with a great base is super important. The best part is that the crust doesn’t need to be baked.
Combine the crumbs with melted butter and press firmly into a 9″ springform pan for the ultimate cheesecake crust. Refrigerate until your filling is ready to go.
Strawberry Crunch Cheesecake Filling
Add the cream cheese to a medium bowl and use a hand held mixer to lighten it up. Add the sweetened condensed milk and continue to mix until smooth.
Finally add the whipped topping and fold it into the cream cheese and sweetened condensed milk mixture by hand carefully.
Divide the cheesecake batter in half. Add the strawberry puree to half of the batter.
Pour the strawberry batter into the springform pan with the crust and spread into an even layer. Top with the remaining cheesecake batter and spread out into an even layer.
Strawberry Crunch Topping
Grab the bowl of reserved Golden Oreo crumbs and add the freeze dried strawberry powder.
To combine the ingredients together, add softened butter and work it all together {I like to use my hands}.
The final crunch topping should easily be squeezed together in clumps.
Add to the top of the cheesecake in an even layer and lightly press down.
How long do you let the Cheesecake set?
Refrigerate for at least 4 hours {or over night} before removing the outer ring of the springform pan and serving.
If you try to serve it too quickly then the sides of the cheesecake will fall and lose their shape.
How to serve Strawberry Crunch Cheesecake
I like to serve the Strawberry Crunch No Bake Cheesecake with a few fresh strawberries.
With the crunch topping I have found that you don’t have to add much. A scoop of whipped topping and a fresh strawberry is perfect.
How do you store Strawberry Crunch Cheesecake
- Fridge: Refrigerate the cheesecake for up to 4 days. Make sure it is covered nicely, I love using this container even though it is for cupcakes.
- Freezer: Can you freeze a no-bake cheesecake? Yes. After the cheesecake has completely set up it can be frozen. I wouldn’t freeze it for longer than a month or two because the cheesecake will lose quality.
Do you love No Bake Cheesecakes? Try these recipes…
- Golden Oreo No Bake Cheesecake
- Strawberry No Bake Cheesecake
- Chocolate Chip Cookie No Bake Cheesecake
- Pina Colada No Bake Cheesecake
- Cookie Butter No Bake Cheesecake
Easy Strawberry Crunch Cheesecake Recipe
A Golden Oreo crust is layered with fresh strawberry and plain no bake cheesecake filling but it is the awesome 3 ingredient strawberry crunch topping that steals the show.
Ingredients
Golden Oreo Crust
- 2 ¼ cups Golden Oreo crumbs
- ⅓ cup butter {melted}
Cheesecake Filling
- 1/2 lb fresh strawberries {pureed}
- 2-8 oz. pkgs cream cheese {softened}
- 1-14 oz. can sweetened condensed milk
- 1-8 oz. tub whipped topping
Strawberry Crunch Topping
- 2 cups freeze dried strawberries {pulsed into powder}
- 1 cup Golden Oreo crumbs
- 2 tbsp butter {softened}
Instructions
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Add around 30 Golden Oreos to a food processor. Pulse until you have fine crumbs. Remove 1 cup of the crumbs for the Strawberry Crunch Topping and use the remaining 2 1/4 cups for the crust.
Golden Oreo Crust
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Combine the Golden Oreo crumbs and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour the crumbs into an ungreased 9" springform pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until your filling is ready.
Cheesecake Filling
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In the food processor, add 1/2 pound of hulled {tops cut off} strawberries and pulse until you have a puree {liquid}.
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Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cheesecake mixture until it is totally combined.
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Divide the cheesecake batter in half. Add the strawberry puree to half of the cheesecake filling and pour into the Golden Oreo Crust. Spread out into an even layer. Top with the remaining half of the cheesecake batter.
Strawberry Crunch Topping
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Add freeze dried strawberries to food processor and pulse until you have a powder {there can be a few chunks}. Put the freeze dried strawberry powder into the Golden Oreos that you set aside. Add the softened butter and work it into the ingredients using your hands {or a spoon}. Continue to work it together until everything is evenly coated.
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Sprinkle the Strawberry Crunch Topping over the top of the cheesecake in an even and thick layer. Refrigerate for 4 hours or overnight. Remove ring around springform pan to serve. Garnish with fresh strawberries and a dollop of whipped topping if desired. Store leftovers in the refrigerator for up to 4 days.
Recipe Notes
- If you don't have a food processor, add the ingredients to a zipper bag and break apart using a rolling pin.
- A 9" pie plate can be used in place of a springform pan but will have to be served from the pie plate.
