Name: No-Bake Strawberry Crunch Cheesecake Recipe
Prep time: 30 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 2.4 ounces freeze-dried strawberries (2 bags); 14 Golden Oreo Thins (about 3/4 cup crumbs); 1 Tablespoon strawberry powder; Reserved freeze-dried strawberry crumbs; 2 Tablespoons unsalted butter, melted; 10 full graham cracker sheets (about 1 1/2 cups crumbs); 1/4 cup sugar; 6 Tablespoons unsalted butter, melted; Pinch of Kosher salt; 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

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If you’re searching for a dessert that blends creamy richness with a delightful crunch and a burst of fresh strawberry flavor, look no further than this No-Bake Strawberry Crunch Cheesecake Recipe. It’s the perfect treat to impress at any gathering or to simply indulge yourself on a cozy night in. This cheesecake is wonderfully creamy, boasts a crisp graham cracker crust, and is topped with an irresistible strawberry crunch that adds just the right texture and pop of berry goodness. Plus, with no baking involved, it’s easier than you think to whip up this luscious dessert that everyone will rave about!

Ingredients You’ll Need

A close-up view of a metal bowl filled with smooth, light pink cream that looks soft and fluffy. A wooden spoon is partly dipped into the cream, lifting some of it with gentle swirls and soft peaks. The bowl sits on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

These simple yet essential ingredients come together to bring you the perfect balance of flavors and textures in your cheesecake. Each component plays a crucial role—from the buttery crust to the light and fluffy strawberry-infused filling, all crowned with a crunchy topping that makes every bite exciting.

Freeze-dried strawberries (2.4 ounces): Provides intense strawberry flavor in the powder form and adds crunch when reserved for topping.
Golden Oreo Thins (14 pieces): Adds a sweet and buttery crunch to the strawberry topping with a fun twist.
Unsalted butter (8 Tablespoons total): Binds the crust and crunch topping while adding richness and depth.
Graham cracker sheets (10 full sheets): The classic base that delivers a buttery and slightly sweet foundation.
Sugar (1/4 cup) and powdered sugar (1/4 cup): Sweetens the filling and crust perfectly without overpowering.
Heavy whipping cream (1 1/2 cups, cold): Whipped to fluffy peaks to make the filling light and creamy.
Full-fat cream cheese (16 ounces, cold): The star dairy ingredient that makes the cheesecake luxuriously smooth.
Lemon zest and fresh lemon juice: Adds acidity and brightness, balancing the sweetness beautifully.
Vanilla bean paste or extract (1 teaspoon or 2 teaspoons): Infuses the cheesecake with warm, aromatic notes.
Full-fat sour cream (1/3 cup): Enhances the creaminess and adds slight tang for depth.
Fresh strawberries (for garnish): Adds vibrant color and freshness when serving.

How to Make No-Bake Strawberry Crunch Cheesecake Recipe

Step 1: Create the Strawberry Powder

Start by pulsing the freeze-dried strawberries in a food processor until they become a fine powder, sifting out any larger chunks. This powder is the secret to infusing your cheesecake with concentrated strawberry flavor without excess moisture. Don’t toss the bigger pieces; save them for that irresistible crunch topping.

Step 2: Prepare the Strawberry Crunch Topping

Next, crush the Golden Oreo Thins until you have about 3/4 cup of fine crumbs. Split these crumbs—set aside a third plain for later decoration. Combine the rest with the strawberry powder, the reserved freeze-dried strawberry chunks, and melted butter. Mix until everything is coated and crumbly, then add the remaining plain crumbs to give the topping interesting texture contrasts. Chill this topping until you’re ready to assemble.

Step 3: Make the Graham Cracker Crust

Pulse the graham crackers with sugar, salt, and melted butter until the mixture clumps together but still has a fine crumb texture. Press this mixture firmly into the bottom of an 8-inch springform pan—you can use your hands or a measuring cup to press evenly and compactly. Chill the crust in the refrigerator while you prep the filling, so it firms up nicely.

Step 4: Whip the Cream Cheese Filling

Whip the cold heavy cream to stiff peaks and set aside—this adds airiness to your filling. In a separate bowl, beat the cold cream cheese with sugars until smooth and lump-free. Add lemon zest, lemon juice, vanilla, sour cream, and the remaining strawberry powder, beating everything together until silky with no color streaks. Gently fold the whipped cream into this mixture in batches, being careful not to deflate the volume. Spread this luscious filling evenly over your chilled graham cracker crust, smoothing edges to avoid gaps.

Step 5: Chill and Garnish

Cover and refrigerate the cheesecake for at least 4 hours, ideally overnight. This chilling step helps everything set perfectly, creating that melt-in-your-mouth texture we all crave. Once firm, carefully loosen the cheesecake from the pan edges, remove the sides of the springform, and sprinkle your reserved strawberry crunch topping evenly over the surface. Press the topping lightly to help it stick and finish with fresh strawberry slices for a stunning presentation.

How to Serve No-Bake Strawberry Crunch Cheesecake Recipe

A slice of strawberry cheesecake sits on a white plate with a silver fork beside it, placed on a white marbled surface. The cheesecake has three layers: a bottom layer of light brown crumbly crust, a thick middle layer of pale pink creamy filling, and a top layer covered with red and crumbly strawberry bits. The slice is decorated with two fresh, halved strawberries with green leaves on top. In the background, there is the rest of the cheesecake, also topped with whole strawberries, and blurred red glasses, with some halved strawberries scattered on the surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh strawberry slices are a classic garnish that complement the strawberry crunch topping, making the cheesecake pop visually and flavor-wise. You can also add a dollop of whipped cream or a sprinkle of edible flowers for a fancy touch that will wow your guests.

Side Dishes

This cheesecake pairs beautifully with light sides like a simple green salad with a citrus vinaigrette or even a scoop of vanilla ice cream. The richness of the cheesecake and the lightness of these sides balance each other out for a well-rounded dessert experience.

Creative Ways to Present

Try serving slices in clear glass jars for an on-the-go treat, or plate them with drizzles of balsamic reduction or chocolate sauce for something extra decadent. Alternately, layering crushed strawberry crunch topping in between layers adds surprise textures that guests will love discovering.

Make Ahead and Storage

Storing Leftovers

Store any leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and creamy for up to 3 days, making it a fantastic make-ahead dessert for busy days.

Freezing

This No-Bake Strawberry Crunch Cheesecake Recipe freezes well. Wrap the cheesecake or individual slices tightly with plastic wrap followed by aluminum foil to prevent freezer burn. It keeps for up to 1 month. Thaw overnight in the fridge before serving for best taste and texture.

Reheating

Since this is a no-bake cheesecake, reheating is not recommended. Enjoy it chilled or at room temperature to maintain that perfect creamy texture and fresh strawberry flavor.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries will add moisture and may alter the texture of the cheesecake, so freeze-dried strawberries are best for making the powder and crunch topping. If you use fresh, expect a softer filling and less crunch in the topping.

Do I need a stand mixer to make this cheesecake?

A stand mixer makes whipping the cream and cream cheese mixture easier and quicker, but a hand mixer or even a sturdy whisk with some arm power will also do the job well.

What if I don’t have Golden Oreo Thins?

You can substitute with regular Golden Oreos or another simple vanilla cookie, crushed finely. The thinner Oreo Thins give a lighter crunch, but the flavor stays delicious with regular cookies too.

Can I make this gluten-free?

To keep it gluten-free, swap the graham crackers and Golden Oreos for gluten-free alternatives. Just ensure they’re finely crushed for the crust and topping to maintain the right texture.

How long does the cheesecake need to chill?

At minimum, 4 hours chilling is required to allow the filling to set properly, but leaving it overnight will yield the best texture and flavor.

Final Thoughts

There is nothing quite like the joy of diving into a slice of this No-Bake Strawberry Crunch Cheesecake Recipe. It’s wonderfully easy to make, beautifully balanced in flavors and textures, and always a showstopper at any occasion. Whether you’re new to cheesecake or a seasoned pro, give this recipe a try—you’ll find it quickly becomes a treasured favorite in your dessert repertoire.