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No-Bake Strawberry Crunch Cheesecake Recipe

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4 from 11 reviews

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

Description

This no-bake strawberry crunch cheesecake is a decadent, creamy dessert featuring a graham cracker crust, luscious strawberry cream cheese filling, and a crunchy strawberry topping made from Golden Oreo crumbs and freeze-dried strawberries. Perfect for dinner parties, BBQs, and special occasions, it requires no baking and sets beautifully with chilling, delivering bright strawberry flavor and delicious texture.

Ingredients

Strawberry Powder

  • 2.4 ounces freeze-dried strawberries (2 bags)

Strawberry Crunch Topping

  • 14 Golden Oreo Thins (about 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 (about 1 1/2 cups 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 the Strawberry Powder: Place the freeze-dried strawberries in a food processor bowl and blend until you achieve a fine powder, allowing for a few small chunks. Sift the powder through a fine-mesh sieve to remove any larger pieces, setting the powder aside and reserving the chunks for the crunch topping.
  2. Prepare the Strawberry Crunch Topping: Pulse the Golden Oreo Thins in the food processor until finely ground, collecting about 3/4 cup crumbs. Set aside about one-third of these plain crumbs in a small bowl. Combine the remaining crumbs with 1 tablespoon strawberry powder, the reserved strawberry chunks, and melted butter, stirring to coat well. Add the leftover plain crumbs back in and stir until the mixture becomes crumbly and fully combined. Store this topping in an airtight container in the refrigerator.
  3. Make the Graham Cracker Crust: Pulse the graham crackers in the food processor to get semi-fine crumbs, about 1 1/2 cups. Add sugar, melted butter, and a pinch of kosher salt, pulsing until the mixture is finely ground and clumps together. Transfer the crust mixture into an 8-inch springform pan and press evenly into the bottom using clean hands or a measuring cup to compact it. Cover and refrigerate for later use.
  4. Whip the Heavy Cream: Using a stand mixer fitted with a whisk attachment, whip the cold heavy whipping cream on high speed until stiff peaks form, approximately 5 minutes. Transfer the whipped cream to a separate bowl and set aside.
  5. Make the Cream Cheese Mixture: In the stand mixer bowl fitted with the paddle attachment, combine the cold cream cheese, sugar, and powdered sugar. Beat until smooth and lump-free, scraping down the bowl sides as needed. Add lemon zest, lemon juice, vanilla bean paste or extract, sour cream, and the reserved strawberry powder. Beat on medium-high speed for 2-3 minutes until fully smooth and evenly colored.
  6. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, adding about one cup at a time and mixing slowly to avoid deflating the whipped cream. Continue until no streaks remain and the mixture is smooth.
  7. Assemble the Cheesecake: Spoon the strawberry cream cheese filling over the chilled graham cracker crust. Spread the filling evenly with an offset or rubber spatula, ensuring the filling reaches the edges to avoid gaps. Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set well for best texture.
  8. Add Topping and Serve: Once set, run a butter knife around the cheesecake edges to loosen it, then remove the sides of the springform pan. Spoon the strawberry crunch topping evenly over the cheesecake surface and gently press to adhere. Garnish with fresh strawberries, then slice and serve.

Notes

  • The cream cheese and heavy cream should be cold for best whipping and texture results.
  • For best flavor development and texture, chill the cheesecake overnight if possible.
  • You can use vanilla extract if vanilla bean paste is unavailable.
  • Use a fine mesh sieve to sift the strawberry powder to avoid lumpy texture in the filling and topping.
  • Press the graham cracker crust firmly to prevent crumbling when serving.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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