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No-Bake Strawberry Crunch Cheesecake Recipe

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4.3 from 12 reviews

This no-bake strawberry crunch cheesecake features a crunchy graham cracker crust, a smooth and creamy strawberry-infused cream cheese filling, and a delightful strawberry crunch topping made from Golden Oreo crumbs and freeze-dried strawberries. Perfect for dinner parties, BBQs, holidays, and special occasions, this easy-to-make dessert requires no baking and chills to a luscious, decadent finish.

  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings

Ingredients

Strawberry Powder

  • 2.4 ounces freeze-dried strawberries (2 bags)

Strawberry Crunch Topping

  • 14 Golden Oreo Thins (3/4 cup crumbs)
  • 1 Tablespoon strawberry powder
  • Reserved freeze-dried strawberry crumbs
  • 2 Tablespoons unsalted butter, melted

Graham Cracker Crust

  • 10 full graham cracker sheets (1 1/2 cup crumbs)
  • 1/4 cup sugar
  • 6 Tablespoons unsalted butter, melted
  • Pinch of Kosher salt

Strawberry Cream Cheese Filling

  • 1 1/2 cups heavy whipping cream, cold
  • 16 ounces full-fat cream cheese, cold
  • 1/2 cup sugar
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon zest (about 1 lemon)
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
  • 1/3 cup full-fat sour cream
  • Reserved strawberry powder
  • Fresh strawberries, for garnish

Instructions

  1. Make Strawberry Powder: Place freeze-dried strawberries in a food processor and blend until finely powdered, allowing a few small chunks. Sift through a fine-mesh sieve to remove larger pieces and save these chunks for the topping. Set the powder aside.
  2. Prepare Strawberry Crunch Topping: Pulse the Golden Oreo Thins in the food processor until you get about 3/4 cup of fine crumbs. Set aside one-third of these plain crumbs. Mix the remaining crumbs with 1 Tablespoon strawberry powder, reserved freeze-dried strawberry chunks, and melted butter until coated. Add the reserved plain crumbs back in and stir until crumbly and combined. Store in an airtight container in the fridge until ready to use.
  3. Make Graham Cracker Crust: Pulse the graham crackers in the food processor until semi-fine crumbs form, about 1 1/2 cups. Add sugar, melted butter, and salt, pulsing until crumbs are fine and mixture clumps together. Press the crust evenly into the bottom of an 8″ springform pan using clean hands or a measuring cup. Cover and refrigerate for later.
  4. Whip Heavy Cream: Using a stand mixer with a whisk attachment, whip the cold heavy whipping cream until stiff peaks form, about 5 minutes. Transfer whipped cream to a separate bowl and set aside.
  5. Prepare Cream Cheese Mixture: In the stand mixer bowl with paddle attachment, beat cold cream cheese, sugar, and powdered sugar until smooth and lump-free. Scrape sides as needed.
  6. Add Flavorings: Beat in lemon zest, lemon juice, vanilla bean paste (or extract), sour cream, and the remaining strawberry powder. Mix for 2-3 minutes on medium-high speed until very smooth and uniformly tinted.
  7. Fold in Whipped Cream: Gently fold the whipped cream into the strawberry cream cheese mixture in batches, about 1 cup at a time, taking care not to deflate the mixture. Continue folding until fully combined with no streaks.
  8. Assemble Cheesecake: Spoon the strawberry cream cheese filling over the chilled graham cracker crust. Spread evenly using an offset spatula or rubber spatula, gently pressing filling into edges to eliminate gaps.
  9. Chill: Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to allow the filling to set and develop the best texture.
  10. Finish and Serve: Run a butter knife along the edges of the chilled cheesecake to loosen it from the pan sides and remove the springform sides. Sprinkle the prepared strawberry crunch topping on top, gently pressing it down to adhere. Garnish with fresh strawberries, slice, and enjoy!

Notes

  • Using cold cream cheese and heavy cream helps achieve the best texture for the filling.
  • Freeze-dried strawberries can be found in specialty stores or online; do not substitute with fresh strawberries for the powder.
  • The cheesecake must chill for at least 4 hours to properly set; overnight chilling is preferred for optimal flavor and texture.
  • Golden Oreo Thins give a subtle vanilla flavor and delicate crunch in the topping, but regular Golden Oreos can be used if Thins are unavailable.
  • Adjust the sweetness and tartness by experimenting with the amount of sugar and lemon juice according to taste.
  • Use a sharp knife warmed in hot water to slice the cheesecake cleanly.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://dishiary.com/no-bake-strawberry-crunch-cheesecake-recipe/