Description
This no-bake Strawberry Crunch Cheesecake is a creamy, luscious dessert featuring a golden Oreo crust and a dual-layered filling with fresh strawberry purée. Finished with a crunchy strawberry shortcake crumble, it’s an easy-to-make treat perfect for warm days or any occasion where you want a smooth, fruity cheesecake without turning on the oven.
Ingredients
Crust
- 24 Golden Oreo cookies
- 4 tbsp salted butter, melted
Cheesecake Filling
- 24 ounces cream cheese (3 packages), softened to room temperature
- 2 cups powdered sugar
- 2 tsp lemon juice
- 2 tsp vanilla extract
- 1 ½ cups heavy whipping cream
- 1 cup fresh strawberries, puréed
Topping
- 1 batch strawberry shortcake crumble
Instructions
- Make the Crust: Crush the Golden Oreo cookies finely using a food processor or by placing them in a ziplock bag and rolling over with a rolling pin until they become fine crumbs.
- Combine with Butter: Add the melted salted butter to the crushed Oreos and mix until all crumbs are well coated and evenly saturated with butter.
- Form the Crust: Spray a 9-inch springform pan with cooking spray for easy removal. Press the crust mixture firmly and evenly across the bottom of the pan and press one inch up the sides. Place the pan into the freezer while preparing the filling to help the crust set.
- Prepare the Cheesecake Filling: In a bowl, beat the softened cream cheese together with powdered sugar, vanilla extract, and lemon juice using an electric mixer until the mixture is smooth and creamy.
- Whip the Cream: In a separate chilled bowl, whip the heavy whipping cream using the whisk attachment on a hand mixer or stand mixer until stiff peaks form. Be careful not to overwhip.
- Fold the Cream: Gently fold the whipped cream into the cream cheese mixture with a spatula to maintain its light, airy texture and avoid deflating the cream.
- Divide Filling: Split the cheesecake mixture equally into two bowls, setting one half aside.
- Add Strawberry Purée: To the first half of the filling, fold in the freshly puréed strawberries carefully until the color and flavor are evenly distributed.
- Assemble the Cheesecake: Pour the strawberry-infused cheesecake mixture onto the prepared crust, smoothing out the surface. Then, layer the plain cheesecake filling over the strawberry layer and smooth the top evenly.
- Freeze the Cheesecake: Cover the springform pan tightly with plastic wrap to prevent freezer burn. Place in the freezer for at least 4-5 hours or overnight to set completely.
- Add the Topping and Store: Once set, remove the cheesecake from the springform pan. Coat the top and sides generously with the strawberry shortcake crumble for added texture and flavor. Return the cheesecake to the freezer until ready to serve.
- Serving Tip: Before serving, allow the cheesecake to thaw in the refrigerator for about 10-15 minutes to make slicing easier and enhance the creamy texture.
Notes
- For best results, use fresh, ripe strawberries for the purée to maximize flavor.
- If you don’t have a food processor, use a sturdy rolling pin and a sealed bag to crush the cookies.
- Make sure cream cheese is softened to room temperature to avoid lumps in the filling.
- Be careful when folding in the whipped cream to keep the filling light and airy.
- The cheesecake can be stored in the freezer for up to 3 days before serving.
- If you don’t have strawberry shortcake crumble, a mixture of crushed freeze-dried strawberries and crumbled shortbread cookies works well as a substitute.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
