Go Back
A slice of strawberry crunch cheesecake is served on a dessert plate resting on the white marble cooktop. The distinct layers of Oreo crust, strawberry filling, plain filling, and crumb topping are clearly visible, looking luscious and enticing.

Strawberry Crunch Cheesecake - No Bake Recipe

This no-bake cheesecake layers a creamy strawberry filling and smooth vanilla cheesecake over a buttery Golden Oreo crust. Finished with a strawberry crumble, it’s the perfect frozen treat for summer!
Print Recipe Pin Recipe
Prep Time 25 minutes
Chilling Time 4 hours 30 minutes
Total Time 4 hours 55 minutes
Course Dessert
Cuisine American
Servings 18
Calories 470 kcal

Equipment

  • Food processor
  • 9-inch springform pan
  • Electric mixer
  • Large bowl
  • Spatula
  • Plastic Wrap
  • Whisk attachment
  • Measuring cups and spoons
  • Rolling Pin

Ingredients
  

  • 24 Golden Oreo cookies
  • 4 tbsp salted butter melted
  • For the Cheesecake Filling:
  • 24 oz cream cheese 3 packages, softened
  • 2 cups powdered sugar
  • 2 tsp lemon juice
  • 1 cup fresh strawberries puréed
  • 2 tsp vanilla extract
  • 1½ cups heavy whipping cream
  • For the Crumb Topping:
  • 1 batch of strawberry shortcake crumble

Instructions
 

Prepare the Crust:

  • Crush Golden Oreos into fine crumbs using a food processor or a rolling pin.
    A food processor sits on a white marble cooktop, filled with Golden Oreo cookies being crushed into fine crumbs. Some crumbs have spilled slightly onto the counter, emphasizing the process in action.
  • Combine crumbs with melted butter until evenly moistened.
  • Press the mixture firmly into the bottom and about 1 inch up the sides of a greased 9-inch springform pan.
  • Freeze the crust while preparing the filling.

Make the Cheesecake Filling:

  • In a large bowl, mix cream cheese, powdered sugar, lemon juice, and vanilla extract with an electric mixer until smooth.
    A glass bowl on the white marble cooktop holds the crushed Oreo crumbs and melted butter. A wooden spoon is mid-motion, mixing the ingredients into a moist, crumbly texture, ready to press into the pan.
  • In a separate bowl, whip heavy cream with a whisk attachment until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Divide & Flavor:

  • Divide the mixture in half, transferring one portion to another bowl.
    A large glass mixing bowl on the white marble cooktop contains cream cheese, powdered sugar, lemon juice, and vanilla extract being whipped together with an electric mixer. The mixture is smooth, creamy, and silky in appearance.
  • Fold puréed strawberries into one half of the cheesecake mixture until fully combined.

Assemble:

  • Spread the strawberry mixture evenly over the chilled crust.
  • Layer the plain cheesecake mixture on top and smooth the surface.
    The strawberry-flavored cheesecake filling is being spread evenly over the chilled Oreo crust in the springform pan on the white marble cooktop. A spatula smooths the surface perfectly, ensuring even layering.

Freeze:

  • Cover with plastic wrap and freeze for at least 4-5 hours or overnight until firm.

Decorate:

  • Remove the cheesecake from the springform pan. Coat the top and sides with strawberry shortcake crumble.
    The frozen cheesecake, removed from the springform pan, is being coated with a colorful strawberry shortcake crumble mixture. The crumble adheres to the top and sides, creating a vibrant and textured finish.

Serve:

  • Store in the freezer until ready to serve. Allow to thaw for 10-15 minutes before slicing for easier serving.
    A slice of strawberry crunch cheesecake is served on a dessert plate resting on the white marble cooktop. The distinct layers of Oreo crust, strawberry filling, plain filling, and crumb topping are clearly visible, looking luscious and enticing.