Strawberry Crunch Cheesecake – No-Bake & Perfect for Parties

Celebrate with a show-stopping, no-bake Strawberry Crunch Cheesecake! This crowd-pleaser features a buttery graham cracker crust, creamy cheesecake filling, sweet homemade strawberry sauce, and the irresistible crunch of a golden Oreo and strawberry crumble topping. Topped with fresh whipped cream and juicy strawberries, this dessert is perfect for barbecues, holiday gatherings, or any celebration!

Ingredients

Crust:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling:

• 24 ounces full-fat cream cheese, softened
• 1 cup powdered sugar
• 1/4 cup sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/4 cups heavy whipping cream

Strawberry Sauce:

• 1 1/2 cups strawberries, chopped
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice

Strawberry Crunch:

• 23 golden Oreo cookies
• 1 (3-ounce) package strawberry Jell-O powder
• 4 tablespoons unsalted butter, melted

Garnish:

• 1 cup heavy whipping cream, whipped
• Fresh strawberries

Instructions

1. Make the Crust

1. Line the bottom and sides of a 9-inch springform pan with parchment paper.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
3. Press the mixture firmly into the bottom and slightly up the sides of the pan. Place in the fridge to chill while you prepare the filling.

2. Prepare the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and powdered sugar on medium speed until smooth and creamy.
2. Add sour cream, lemon juice, and vanilla extract, and mix until fully combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture until just combined.
4. Pour the filling over the crust, smoothing the top with a spatula. Cover and chill for at least 6 hours, preferably overnight for best results.

3. Make the Strawberry Sauce

1. In a medium saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften and the sauce thickens, stirring occasionally (about 10 minutes).
2. Remove from heat. For a smoother texture, blend the sauce or mash it with a potato masher. Strain through a sieve if you prefer a seed-free sauce.
3. Transfer to a container and refrigerate until ready to use.

4. Make the Strawberry Crunch

1. Crush the Oreo cookies in a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
2. Add the strawberry Jell-O powder and melted butter, mixing until combined.
3. Spread the strawberry crunch on a baking sheet to dry out slightly. This topping is ready to add a delicious crunch to your cheesecake!

5. Assemble the Cheesecake

1. Before serving, spread the chilled strawberry sauce over the cheesecake.
2. Sprinkle generously with strawberry crunch topping.
3. Add dollops of whipped cream and fresh strawberry slices for garnish.

Helpful Tips

• Room Temperature Cream Cheese: Ensure the cream cheese is softened before mixing for a silky smooth texture with no lumps.
• Cold Heavy Cream: Keep the heavy cream cold to achieve stiff peaks quickly for the filling.
• Chilling: Chill the cheesecake filling for at least 6 hours, or ideally overnight, to allow it to fully set and enhance its flavors.
• Smooth Strawberry Sauce: Use a sieve to strain the sauce if you prefer a smooth, seed-free consistency.

Substitutions & Variations

• Crust Variations: Try a shortbread cookie or chocolate graham cracker crust for a fun twist!
• Dairy-Free Option: Use dairy-free cream cheese and coconut whipped cream for a dairy-free version.
• Fruit Toppings: Swap the strawberries for raspberries, blueberries, or even mixed berries to create new flavor combinations!

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be prepared up to 24 hours in advance, making it a convenient choice for gatherings. Add the toppings just before serving.

Can I use frozen strawberries for the sauce?

Yes, you can. Just thaw and drain them first, then follow the instructions to cook and blend.

What if I don’t have a springform pan?

You can use a regular 9-inch pie dish. Just note that it might be a bit harder to slice and serve cleanly.

How do I know when the cheesecake is ready?

The cheesecake will be firm to the touch once fully chilled, with no jiggling in the center.

Storage Instructions

• Refrigerate: Store leftover cheesecake in an airtight container in the fridge for up to 4 days.
• Freeze: For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

Indulge in the delicious blend of creamy, crunchy, and fruity flavors with this no-bake Strawberry Crunch Cheesecake! It’s the perfect centerpiece for any celebration, ready to impress with its vibrant layers and refreshing taste. Enjoy!

Strawberry Crunch Cheesecake Recipe

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• Author: Zakia
• Total Time: 40 minutes + chilling
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Strawberry Crunch Cheesecake is a no-bake dessert that’s creamy, refreshing, and topped with a homemade strawberry sauce and a crunchy golden Oreo and strawberry crumble. Perfect for gatherings, BBQs, or any special occasion, this cheesecake combines a buttery graham crust, smooth filling, and delightful berry topping that everyone will love!

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Ingredients

Scale 1x2x3x

Crust:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling:

• 24 oz full-fat cream cheese, softened
• 1 cup powdered sugar
• 1/4 cup sour cream
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 1/4 cups heavy whipping cream

Strawberry Sauce:

• 1 1/2 cups strawberries, chopped
• 1/4 cup granulated sugar
• 1 tbsp fresh lemon juice

Strawberry Crunch:

• 23 golden Oreo cookies
• 1 (3-ounce) strawberry Jell-O powder
• 4 tbsp unsalted butter, melted

Garnish:

• 1 cup heavy whipping cream, whipped
• Fresh strawberries

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Instructions

. Make the Crust

1. Line a 9-inch springform pan with parchment paper on the bottom and sides.
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the pan’s base and sides. Chill.

2. Prepare the Cheesecake Filling

1. Beat softened cream cheese and powdered sugar until smooth.
2. Add sour cream, lemon juice, and vanilla, and mix until combined.
3. Whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture. Pour onto the crust and smooth. Chill for at least 6 hours, or overnight.

3. Make the Strawberry Sauce

1. In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat, stirring until thickened.
2. Remove from heat, mash or blend if desired, and strain for a smooth sauce. Cool and refrigerate.

4. Make the Strawberry Crunch

1. Crush Oreo cookies, then mix with strawberry Jell-O powder and melted butter until combined.
2. Spread on a baking sheet to dry out slightly.

5. Assemble the Cheesecake

1. Just before serving, spread strawberry sauce over the cheesecake.
2. Sprinkle with strawberry crunch, then garnish with whipped cream and fresh strawberries.

Notes

• Use room temperature cream cheese for a smooth, lump-free filling.
• Keep the heavy whipping cream cold for best results.
• Chill cheesecake for 6+ hours, ideally overnight, for optimal flavor and texture.
• Strain strawberry sauce for a seed-free finish if desired.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 1254 kcal
• Sugar: 58g
• Cholesterol: 212mg