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No-Bake Strawberry Crunch Cheesecake Recipe

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4.2 from 11 reviews

  • Author: Sara
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This No-Bake Strawberry Crunch Cheesecake is a luscious dessert combining a creamy strawberry-infused cream cheese filling with a buttery graham cracker crust and a crunchy topping made from Golden Oreo crumbs and freeze-dried strawberries. Perfectly chilled for at least 4 hours, this cheesecake boasts a refreshing strawberry flavor complemented by a crisp, textured topping, making it an impressive yet easy dessert for any occasion.

Ingredients

Strawberry Powder

  • 2.4 ounces freeze-dried strawberries (2 bags)

Strawberry Crunch Topping

  • 14 Golden Oreo Thins (3/4 cup crumbs)
  • 1 tablespoon strawberry powder (from above)
  • Reserved freeze-dried strawberry crumbs
  • 2 tablespoons unsalted butter, melted
  • About 1/3 of the plain cookie crumbs (reserved from Oreo crumbs)

Graham Cracker Crust

  • 10 full graham cracker sheets (1 1/2 cups crumbs)
  • 1/4 cup sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of kosher salt

Strawberry Cream Cheese Filling

  • 1 1/2 cups heavy whipping cream, cold
  • 16 ounces full-fat cream cheese, cold
  • 1/2 cup sugar
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon zest (about 1 lemon)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
  • 1/3 cup full-fat sour cream
  • Reserved strawberry powder (from above)

For Garnish

  • Fresh strawberries

Instructions

  1. Make Strawberry Powder: Place the freeze-dried strawberries in a food processor and blend until fine powder forms, allowing a few small chunks. Sift through a fine-mesh sieve to remove larger chunks, setting the powder aside for later use. Reserve the strawberry chunks for the crunch topping.
  2. Prepare Strawberry Crunch Topping: Pulse the Golden Oreo Thins in a food processor until you get fine crumbs (about 3/4 cup). Set aside one-third of the plain crumbs in a small bowl. Mix the remaining crumbs with 1 tablespoon strawberry powder, the reserved strawberry chunks, and melted butter until well coated. Add the reserved plain crumbs and stir until crumbly and combined. Refrigerate the mixture in an airtight container for later use.
  3. Make Graham Cracker Crust: Pulse graham crackers in a food processor until semi-fine crumbs form (about 1 1/2 cups). Add sugar, melted butter, and a pinch of kosher salt; pulse again until crumbs are finely ground and clumping together. Press the mixture evenly into the bottom of a springform pan using your hands or a measuring cup to compact. Cover and refrigerate until ready for use.
  4. Whip Cream: Using a stand mixer with a whisk attachment, whip the cold heavy cream on high speed until stiff peaks form, about 5 minutes. Transfer the whipped cream to a separate bowl and set aside.
  5. Prepare Cream Cheese Mixture: In the stand mixer bowl with paddle attachment, combine cold cream cheese, sugar, and powdered sugar. Beat until smooth and lump-free, scraping down bowl sides as needed. Add lemon zest, lemon juice, vanilla bean paste or extract, sour cream, and remaining strawberry powder. Beat on medium-high speed for 2-3 minutes until very smooth and evenly colored.
  6. Fold Whipped Cream: Gently fold the whipped cream into the cream cheese mixture about one cup at a time using a rubber spatula. Fold slowly and carefully to avoid deflating the whipped cream until no streaks remain.
  7. Assemble Cheesecake: Spoon the strawberry cream cheese filling over the chilled graham cracker crust. Use an offset spatula or rubber spatula to evenly spread and gently push filling into edges, eliminating gaps between crust and filling.
  8. Chill: Cover the assembled cheesecake and refrigerate for at least 4 hours, preferably overnight, for best texture.
  9. Finish and Serve: Use a butter knife to carefully loosen cheesecake edges from springform pan, then remove the sides of the pan. Sprinkle the strawberry crunch topping evenly over the cheesecake, gently pressing crumbs to adhere. Garnish with fresh strawberries, slice, and enjoy!

Notes

  • For best flavor and texture, chill the cheesecake overnight if possible.
  • Freeze-dried strawberries provide intense flavor without adding moisture.
  • Ensure cream and cream cheese are cold for optimal whipping and mixing results.
  • You can substitute vanilla bean paste with vanilla extract if unavailable.
  • Store any leftover cheesecake covered in the refrigerator for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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