If you’re looking for a show-stopping dessert that’s easy, impressive, and bursting with vibrant strawberry flavor, Strawberry Crunch Cheesecake should be next on your list! This no bake sensation layers tangy, creamy cheesecake with a crunchy golden cookie crust and a sweet strawberry crumble topping. It’s the perfect make-ahead treat for summer get-togethers, birthdays, or anytime you want a little joy and nostalgia on your dessert table. Each bite is pure bliss, reminiscent of those classic strawberry shortcake ice cream bars, but transformed into the ultimate cheesecake.

Strawberry Crunch Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

What I love about Strawberry Crunch Cheesecake is how each simple ingredient really pulls its weight—together they create a dessert that’s eye-catching, full of contrasting textures, and absolutely crave-worthy. Here’s what you’ll need and why each one matters:

Golden Oreo cookies: These create a buttery-sweet crust that perfectly supports the luscious cheesecake and adds that much-needed crunch.
Salted butter (melted): Adds rich flavor and just the right amount of salt to balance the sweetness of the cookies.
Cream cheese (room temperature): For the dreamiest, smoothest filling, let your cream cheese warm up – it whips up lighter and blends with no lumps this way.
Powdered sugar: Its fine texture sweetens the cheesecake without any grittiness and helps keep that delicate, mousse-like finish.
Lemon juice: A splash of lemon brings brightness and makes the berry flavor pop, cutting through the richness.
Fresh strawberries (puréed): Real strawberries lend color, fresh flavor, and a gorgeous marbled effect in each creamy slice.
Vanilla extract: Adds depth and that classic, cozy bakery note we all love in cheesecakes.
Heavy whipping cream: Beaten to stiff peaks, this is the secret to that magical, cloud-like cheesecake texture.
Strawberry shortcake crumble: This whimsical crumble on top gives every forkful that irresistible strawberry crunch and a nostalgic vibe.

How to Make Strawberry Crunch Cheesecake

Step 1: Prepare the Golden Oreo Crust

Start by crushing your Golden Oreos—either in a trusty food processor or the old-fashioned way in a bag with a rolling pin. You want fine crumbs with a bit of texture left. Mix in the melted salted butter until all the crumbs are evenly coated. Spray your springform pan with a little cooking spray, then press the mixture firmly into the bottom and about an inch up the sides. Pop this into the freezer to chill while you work on the filling.

Step 2: Whip Up the Cheesecake Base

In a big mixing bowl, beat the room temperature cream cheese with vanilla, lemon juice, and powdered sugar until glossy and completely smooth—no lumps allowed! The lemon juice will heighten the strawberry flavor later, so don’t skip it.

Step 3: Make Whipped Cream and Combine

In a separate clean bowl (or use your stand mixer), whip the heavy cream until soft, billowy peaks form. This step is what makes your Strawberry Crunch Cheesecake so feather-light. Gently fold—don’t stir—the whipped cream into the cream cheese mixture to keep that lovely volume.

Step 4: Create the Strawberry and Vanilla Layers

Divide your cheesecake mixture in half. Set one half aside. Into the other half, fold in your fresh strawberry purée until you get a beautiful soft pink hue. Pour this strawberry layer first into the chilled cookie crust and smooth it out. Next, add the reserved plain cheesecake filling on top and even out the surface with a spatula.

Step 5: Freeze and Add Crunch Topping

Cover with plastic wrap and freeze for at least 4-5 hours, or overnight if you can wait! When ready, release the cheesecake from the springform pan and immediately coat the top and sides generously with strawberry shortcake crumble. If you’re making jars, cones, or little cheesecake bites, sprinkle the crumble wherever you see fit—there are no rules when it comes to crunch!

How to Serve Strawberry Crunch Cheesecake

Garnishes

A dusting of extra strawberry shortcake crumble is classic, but don’t stop there—try topping each slice with sliced fresh strawberries, a dollop of whipped cream, or even a drizzle of strawberry sauce for that extra “wow.” Edible flowers or mint leaves also make it party-ready.

Side Dishes

Since Strawberry Crunch Cheesecake is indulgent and rich, pair it with something light and fizzy like sparkling rosé or a simple berry-infused iced tea. A platter of mixed fresh berries or citrus segments on the side is also lovely for a refreshing contrast.

Creative Ways to Present

This cheesecake shines in every form—serve it as classic slices, or transform it into strawberry crunch cheesecake jars for picnics, cones for parties, or bite-sized squares for dessert buffets. Each version captures all the flavor and fun but lets you customize for the perfect occasion.

Make Ahead and Storage

Storing Leftovers

If (and that’s a big if!) you have any Strawberry Crunch Cheesecake left, simply cover tightly and store in the fridge for up to five days. The crust stays crisp and the flavors only deepen over time. Just make sure it’s sealed to prevent it from picking up any fridge odors.

Freezing

Strawberry Crunch Cheesecake is perfect for freezing—just wrap individual slices or the whole cake tightly in plastic and then foil. Store for up to two months. Thaw overnight in the refrigerator or on the counter for 30 minutes before serving for best texture.

Reheating

No reheating needed for this chilled treat! If it’s frozen, let it soften at room temperature for about 10-15 minutes to make slicing easier and to bring out all the creamy flavors.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Thaw frozen strawberries and drain off any extra liquid before puréeing for the filling to avoid excess moisture in your Strawberry Crunch Cheesecake.

How do I make the strawberry shortcake crumble?

You can make an easy crumble by crushing additional Golden Oreos and tossing them with freeze-dried strawberries or strawberry gelatin powder and a bit of butter. Bake for a few minutes to create that signature crunch!

Can I make this cheesecake ahead of time?

Yes, Strawberry Crunch Cheesecake is the ideal make-ahead dessert. Prepare and freeze up to two days before your event, adding the crumble topping just before serving for ultimate freshness.

Why does my cheesecake filling seem runny?

If your filling isn’t setting up, double-check that you whipped the heavy cream to stiff peaks and didn’t skip the freezing step. Also, always use full-fat cream cheese for the best structure.

Can I make a smaller version or individual servings?

Of course! Press the crust and fillings into jars, cones, or muffin tins for strawberry crunch cheesecake bites. It’s a fun and mess-free way to enjoy the same flavors in single servings.

Final Thoughts

Strawberry Crunch Cheesecake is pure happiness on a plate—creamy, vibrant, and playful. If you’ve been hoping for a fresh twist on a nostalgic classic, this no bake cheesecake brings it all together. Don’t wait for a special occasion to treat yourself and your loved ones to this sweet slice of summer!

Strawberry Crunch Cheesecake Recipe

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Learn how to make a delightful no-bake Strawberry Crunch Cheesecake that can be transformed into various delightful treats like strawberry crunch cheesecake cones, jars, or cheesecake bites!

Author: Paula
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 4 hours 55 minutes
Yield: 18 slices
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Cheesecake Crust:

24 Golden Oreo cookies
4 tablespoons salted butter, melted

Cheesecake Filling:

24 ounces cream cheese, softened
2 cups powdered sugar
2 teaspoons lemon juice
1 cup fresh strawberries, puréed
2 teaspoons vanilla extract
1 ½ cups heavy whipping cream

Strawberry Shortcake Crumble:

Ingredients not provided

Instructions

Prepare Crust: Crush Golden Oreos, combine with melted butter, press into a 9-inch springform pan, and freeze.
Make Filling: Mix cream cheese, vanilla, lemon juice, and powdered sugar. Whip cream separately until stiff peaks form, then fold into cream cheese mixture.
Assemble Cheesecake: Divide filling, mix half with puréed strawberries. Layer fillings in crust and freeze for 4-5 hours or overnight.
Finish: Coat with strawberry crumb topping, freeze until serving. Thaw briefly before slicing if needed.