If you’re looking for a dessert that’s equal parts nostalgic, delicious, and incredibly easy, then look no further than this strawberry crunch cheesecake recipe! This no-bake cheesecake, inspired by the beloved strawberry shortcake ice cream bars, combines creamy layers with a satisfying strawberry cheesecake crunch cake texture. Perfect for warm days when you don’t want to turn on the oven, this cheesecake is sure to be a crowd-pleaser at any gathering or a treat to make your weekends even more enjoyable.
With this guide, you’ll learn how to make a no-bake strawberry crunch cheesecake from start to finish, including the sweet, crunchy topping that makes it unforgettable. This recipe also offers a few variations, such as turning the cheesecake into strawberry crunch cones or making it gluten-free. Let’s dive in and make a cheesecake that looks and tastes incredible!
Ingredients for Strawberry Crunch Cheesecake
Below is a list of ingredients for each part of the cheesecake: the crust, filling, and strawberry crunch topping. For optimal results, use high-quality ingredients and carefully follow the measurements.
Cheesecake Base (Crust)
| Ingredient | Amount |
|---|---|
| Graham cracker crumbs | 1 1/2 cups |
| Melted butter | 6 tbsp |
| Granulated sugar | 2 tbsp |
Cheesecake Filling
| Ingredient | Amount |
|---|---|
| Cream cheese (softened) | 16 oz (2 blocks) |
| Granulated sugar | 1 cup |
| Vanilla extract | 1 tsp |
| Heavy whipping cream | 1 cup |
| Strawberry preserves or jam | 1/2 cup |
| Fresh strawberries (sliced) | 1/2 cup |
Strawberry Crunch Topping
| Ingredient | Amount |
|---|---|
| Golden Oreos (crushed) | 1 cup |
| Freeze-dried strawberries | 1/2 cup |
| Melted butter | 3 tbsp |
How to Make Strawberry Crunch Cheesecake
Follow these steps to create the base, filling, and topping for your strawberry cheesecake crunch cake.
Step 1: Prepare the Cheesecake Crust
- In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar.
- Stir the mixture until the crumbs are fully moistened and the mixture holds together when pressed between your fingers.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan, making sure to create an even layer. This will give you a sturdy base for the cheesecake filling.
- Place the pan in the fridge for 20-30 minutes to allow the crust to set while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer until smooth and creamy.
- Add the vanilla extract and continue to beat until fully combined.
- In a separate bowl, whip the heavy cream until soft peaks form to give the cheesecake filling a light and airy texture.
- Gently fold the whipped cream into the cream cheese mixture, mixing until smooth and fully incorporated.
- Pour half of the filling into the prepared crust and use a spatula to smooth the top.
- Spoon dollops of the strawberry preserves or jam over the filling and swirl it gently into the mixture.
- Top with the remaining cheesecake filling and spread it evenly across the pan.
Making the Strawberry Crunch Topping
The strawberry crunch topping is what really gives this cheesecake its unique flavor and texture. Here’s how to make it:
- In a food processor, combine the Golden Oreos and freeze-dried strawberries.
- Pulse until the mixture forms coarse crumbs.
- Drizzle the melted butter over the crumbs and stir until well combined. The butter will help the crumbs stick together slightly, creating that classic strawberry crunch texture.
- Sprinkle the crunchy topping evenly over the top of the cheesecake.
- Refrigerate the cheesecake for at least 4 hours, or until it is fully set.
Serving Suggestions
This strawberry crunch cheesecake is a show-stopper all on its own, but here are a few ways you can dress it up:
- Whipped Cream: Add a dollop of whipped cream for extra creaminess and a nice visual touch.
- Strawberry Sauce: Drizzle a bit of strawberry sauce or strawberry syrup over each slice for added flavor.
- Strawberry Crunch Cones: Serve smaller portions in sugar cones for a unique, portable treat—perfect for summer gatherings!
Storage Instructions
For best results, store this cheesecake properly so you can enjoy it over a few days.
- Refrigerator: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Cover the cheesecake tightly with plastic wrap or aluminum foil to keep it fresh.
- Freezer: To store for a longer period, freeze individual slices in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.
Tips for the Perfect Strawberry Crunch Cheesecake
Here are some expert tips to help you make the best no-bake strawberry crunch cheesecake every time.
- Soften the Cream Cheese: For a smooth filling, make sure the cream cheese is fully softened before you begin mixing. This will prevent lumps and give you a creamy texture.
- Use Full-Fat Ingredients: For the creamiest, richest filling, use full-fat cream cheese and heavy whipping cream.
- Adjust the Sweetness: If you prefer a less sweet cheesecake, you can reduce the sugar slightly in both the crust and filling.
- Experiment with Toppings: You can add fresh strawberry slices, a sprinkle of powdered sugar, or even edible flowers for decoration.
Variations to Try
Looking to switch things up? Try one of these fun variations!
- Chocolate Strawberry Crunch Cheesecake: Add a layer of chocolate ganache over the filling before adding the crunch topping. This twist combines the flavors of chocolate and strawberry for a decadent treat.
- Lemon Crunch Cheesecake: Replace the strawberry preserves with lemon curd in the filling, and substitute freeze-dried strawberries with crushed lemon cookies for the topping. This refreshing variation is perfect for summer.
- Gluten-Free Strawberry Crunch Cheesecake: Use gluten-free graham crackers for the crust and gluten-free cookies for the topping to make this dessert suitable for gluten-sensitive guests.
Nutritional Information
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 450 kcal |
| Total Fat | 32g |
| Saturated Fat | 18g |
| Carbohydrates | 36g |
| Sugars | 25g |
| Protein | 5g |
Frequently Asked Questions
Q: Can I prepare this cheesecake in advance?
A: Absolutely! This strawberry crunch cheesecake recipe is perfect for preparing a day or two in advance. It actually tastes even better the next day, as the flavors meld together beautifully.
Q: Is it possible to use a different cookie for the crust?
A: Yes, you can get creative with the crust. While graham crackers are classic, you could substitute with Golden Oreos, chocolate graham crackers, or even digestive biscuits for a different flavor.
Q: Is this recipe gluten-free?
A: The recipe as written is not gluten-free, but it’s easy to make gluten-free. Simply substitute the graham crackers and Oreos with gluten-free versions, and you’re all set.
Q: What can I use if I don’t have freeze-dried strawberries?
A: If you don’t have freeze-dried strawberries, you can use finely crushed strawberry-flavored cereal as an alternative. Keep in mind that this may alter the flavor and texture slightly, but it will still be delicious.
Q: Can I make this recipe into mini cheesecakes?
A: Yes, you can make individual mini cheesecakes by dividing the crust and filling into muffin tins lined with cupcake liners. Just reduce the chilling time to 1-2 hours or until set.
Q: How can I make a vegan version of this cheesecake?
A: To make a vegan version, use dairy-free cream cheese, coconut cream instead of heavy whipping cream, and plant-based butter. You may also need to check that your cookies for the crust and topping are vegan-friendly.
This no-bake strawberry crunch cheesecake is guaranteed to impress! Whether you’re preparing it for a summer gathering, a holiday, or just because, it’s bound to become a favorite in your dessert lineup. Enjoy each creamy, crunchy, berry-filled bite!