Strawberry Crunch Cheesecake (No-Bake & Easy)
This Strawberry Crunch Cheesecake features creamy layers of vanilla and strawberry cheesecake, a Golden Oreo crust, and a crunchy topping. No baking needed and perfect for beginners!
Ingredients
Crust
- 24 Golden Oreo cookies
- 4 tbsp salted butter melted
Filling
- 24 oz cream cheese 3 packages, room temperature
- 2 cups powdered sugar
- 2 tsp lemon juice
- 1 cup fresh strawberries puréed
- 2 tsp vanilla extract
- 1½ cups heavy whipping cream
Topping
- 1 batch strawberry shortcake crumble
Instructions
- Crush Golden Oreos using a food processor or zip-top bag with a rolling pin.
- Mix crushed cookies with melted butter and press into a greased 9-inch springform pan, covering the bottom and 1 inch up the sides. Freeze while you prep filling.
- In a large bowl, mix softened cream cheese, powdered sugar, lemon juice, and vanilla until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
- Divide mixture in half. To one half, add strawberry purée and fold gently.
- Pour strawberry mixture into crust first, then layer with the plain mixture on top. Smooth the surface.
- Cover and freeze for at least 4–5 hours or overnight.
- Remove from springform pan, coat top and sides with strawberry crumble, and thaw 10–15 minutes before slicing.
Notes
For best results, let the cheesecake sit at room temp for 10 minutes before slicing. You can also swap strawberries with raspberries for a fun twist on the strawberry crunch cheesecake.
Nutrition (Estimated per serving)
Calories: 450
Fat: 32g
Carbs: 35g
Protein: 5g
Sugar: 28g
Calories: 450
Fat: 32g
Carbs: 35g
Protein: 5g
Sugar: 28g