No Bake Strawberry Crunch Cheesecake Recipe
This No Bake Strawberry Crunch Cheesecake recipe will remind you of the Strawberry Shortcake ice cream bars you used to eat as a kid. The crunchy topping with the creamy filling is not only nostalgic but an amazing combination.
Have you ever made homemade strawberry crunch? If not, you are missing out. It is amazing on this cheesecake but can also be used for this strawberry cookie, cheesecake cones and shortcake!
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What is Strawberry Crunch Cheesecake
This cheesecake starts with an easy no bake Golden Oreo crust. Then it is topped with two layers of strawberry and vanilla cheesecake filling.
What really sets this no bake dessert apart is the strawberry crunch topping. The topping is made with Golden Oreos and freeze dried strawberry powder.
The combination of creamy filling with the texture of the strawberry shortcake topping is out of this world amazing
What goes into this Recipe
- 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.
- 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.
How to make this No Bake Strawberry Crunch Cheesecake
1. To make the crust, combine the Golden Oreo crumbs with melted butter and press firmly into a 9″ springform pan. Refrigerate until your filling is ready to go.
2. 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.
3. 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.
4. Divide the cheesecake batter in half. Add the strawberry strawberry jam {or puree} to half of the batter. Pour the strawberry batter into the springform pan with the crust and spread into an even layer.
5. Top with the remaining cheesecake batter and spread out into an even layer.
6. Finally, add the topping to the top of the cheesecake in an even layer and lightly press down. Refrigerate for at least 4 hours before serving.
Expert Tips
- If you do not have a food processor to make Golden Oreo and freeze dried strawberry crumbs, use a zipper bag and rolling pin. The crumbs will not be as fine but will work just as well.
- A 9″ pie plate can be used in place of a springform pan. Just be sure to press the crust crumbs up the sides of the plate to cover.
- To get a creamy smooth filling use softened cream cheese. Using cream cheese that is cold will result in lumps.
- Use fresh pureed strawberries instead of jam for great flavor. Add the strawberries to the food processor and pulse until pureed.
- Press down the topping into the cheesecake firmly. This will ensure that it sticks into the cheesecake and creates a good thick layer.
- Refrigerate for at least 4 hours and up to overnight. It will take that long for the cheesecake to firm up for serving.
Storage & Freezing
Storing- 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.
Freezing- 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.
Recipe FAQs
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.
The easiest way to crush both the cookies and the freeze dried strawberries is using a food processor.
If you do not have a food processor, place the cookies and strawberries in a zipper bag and use a rolling pin to crush them.
The strawberry crunch topping {aka strawberry shortcake topping} is made of Golden Oreo and freeze dried strawberry crumbs.
Softened butter keeps it all together. Other recipes use strawberry jello mix instead of dried strawberries. I prefer the flavor and texture of this recipe.
Serve as strawberry cheesecake in jars. Layer the crust, fillings and topping like you would this cheesecake but in individual servings.
Make this cheesecake in a 9×9 baking dish and cut into squares for Strawberry Crunch Cheesecake Bites.
Or my favorite of all, this Strawberry Crunch Cheesecake Cones recipe.
Do you love No Bake Cheesecakes? Try these recipes…
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Easy Strawberry Crunch Cheesecake Recipe
Ingredients
Golden Oreo Crust
- 2 ¼ cups Golden Oreo cookie crumbs
- ⅓ cup butter {melted}
Cheesecake Filling
- ⅓ cup strawberry jam
- 16 ounces cream cheese {softened}-2 bricks
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping
Strawberry Crunch Topping
- 2 cups freeze dried strawberries {pulsed into powder}
- 1 cup Golden Oreo Cookie crumbs
- 2 tablespoons butter {softened}
Instructions
- 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
- 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
- In the food processor, add 1/2 pound of hulled {tops cut off} strawberries and pulse until you have a puree {liquid}.
- 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.
- 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
- Add freeze dried strawberries to the 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.
- Sprinkle the Strawberry Crunch Topping over the top of the cheesecake in an even and thick layer. Refrigerate for 4 hours or overnight. Remove the ring around the 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.
Video
Notes
- If you don’t have a food processor, add the Golden Oreos and freeze dried strawberries 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.
- Use fresh pureed strawberries instead of jam for great flavor. Add the strawberries to the food processor and pulse until pureed.
- Press down the topping into the cheesecake firmly. This will ensure that it sticks into the cheesecake and creates a good thick layer.
- Refrigerate for at least 4 hours and up to overnight. It will take that long for the cheesecake to firm up for serving.
