Print

No-Bake Strawberry Crunch Cheesecake

Print Recipe

This No-Bake Strawberry Crunch Cheesecake is a creamy, sweet, and slightly tangy dessert with a delicious crunchy Golden Oreo and strawberry topping. It features a buttery cookie crust, a light and fluffy vanilla cheesecake filling, and a nostalgic strawberry crunch topping, inspired by classic strawberry shortcake ice cream bars.

The best part? No oven required! This cheesecake sets beautifully in the fridge, making it perfect for summer, special occasions, or anytime you need an easy yet impressive dessert.

Ingredients

Scale

For the crust:

  • 2 cups Golden Oreo crumbs
  • 5 tbsp melted butter

For the filling:

  • 16 oz (450g) cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 ½ cups heavy whipping cream
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 1 cup diced fresh strawberries

For the topping:

  • 1 cup crushed Golden Oreos
  • 2 tbsp melted butter
  • ½ cup freeze-dried strawberries, crushed
  • Whipped cream and fresh strawberries for garnish

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, mix the crushed Golden Oreos and melted butter. Press the mixture into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.

In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form. Fold in the instant vanilla pudding mix until combined.

Gently fold the whipped cream mixture into the cream cheese mixture. Stir in the diced fresh strawberries.

Pour the filling over the crust, spreading it evenly. Refrigerate for at least 6 hours or overnight for best results.

For the topping, mix the crushed Golden Oreos, melted butter, and freeze-dried strawberries. Sprinkle over the cheesecake before serving.

Garnish with whipped cream and fresh strawberries. Serve chilled.

 

Notes

  • Crust Tip: Press the Golden Oreo crust firmly into the pan to create a solid base that holds up well when sliced.
  • Filling Consistency: Be sure to whip the heavy cream to stiff peaks before folding it into the cream cheese mixture to achieve the best texture.
  • Chilling Time: For the firmest, creamiest results, refrigerate for at least 6 hours, but overnight is even better.
  • Crunchy Topping Tip: Add the strawberry crunch topping just before serving to keep it crisp and fresh.
  • Make-Ahead Option: This cheesecake can be made up to 2 days in advance and stored in the refrigerator.
  • Freezing Tip: Freeze the cheesecake without the topping for up to 1 month. Add the crunch topping after thawing for the best texture.

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