Strawberry Crunch Cheesecake Recipe
This Strawberry Crunch Cheesecake is a creamy, no-bake dessert with layers of strawberry and vanilla cheesecake on a buttery Golden Oreo crust. Topped with a crunchy strawberry shortcake crumble, it’s the perfect make-ahead treat for any occasion!
Equipment
- Measuring cups and spoons
- Mixing bowls
- Whisk
- Rubber spatula
- Hand mixer or stand mixer
- Food Processor
- 9-inch springform pan
Ingredients
Crust
- 24 Golden Oreo cookies
- 4 tablespoons salted butter melted
Cheesecake Filling
- 24 ounces 3 packages cream cheese, room temperature
- 2 cups powdered sugar
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries puréed
- 1½ cups heavy whipping cream
Topping
- 1 batch strawberry shortcake crumble
Instructions
Prepare the Crust
- Crush Golden Oreos using a food processor or a rolling pin inside a Ziploc bag.
- Mix with melted butter until evenly combined.
- Spray a 9-inch springform pan with cooking spray, then press the crust mixture evenly across the bottom and 1 inch up the sides of the pan.
- Place in the freezer while preparing the cheesecake filling.
Make the Cheesecake Filling
- In a large mixing bowl, beat softened cream cheese, vanilla, lemon juice, and powdered sugar with an electric mixer until smooth.
- In a separate bowl, whip the heavy cream with a whisk attachment until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate it.
- Divide the mixture into two equal parts.
Assemble the Cheesecake
- Fold the puréed strawberries into one half of the cheesecake mixture until fully combined.
- Pour the strawberry-flavored cheesecake mixture into the prepared crust and smooth it evenly.
- Layer the plain cheesecake mixture on top and smooth it out.
- Cover with plastic wrap and freeze for at least 4-5 hours or overnight.
Add the Crunch Topping
- Remove the cheesecake from the freezer and take it out of the springform pan.
- Coat the top and sides of the cheesecake with the strawberry shortcake crumble.
- Return to the freezer until ready to serve. If needed, let it sit at room temperature for 10-15 minutes before slicing.
Notes
- Storage: Keep cheesecake in an airtight container in the freezer for up to 1 month.
- Serving Suggestion: Let thaw for 10-15 minutes before slicing for easier serving.
- Variations: Try using different fruit purées like raspberry or mango for a unique twist.
