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Strawberry Crunch Cheesecake

Strawberry crunch cheesecake is an easy no-bake strawberry cheesecake with a firm Golden Oreo crust, airy strawberry filling, and a thick pink-and-gold crunchy coating pressed all over the outside. Finish with fresh strawberries piled on top for a strawberry shortcake cheesecake look.
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Prep Time 30 minutes
chilling 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Golden Oreo crust
  • 24 Golden Oreos finely crushed
  • 5 tbsp butter melted
Cheesecake filling
  • 24 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp freeze-dried strawberry powder
  • 2 cup heavy whipping cream beaten to stiff peaks
Strawberry crunch coating
  • 20 Golden Oreos crushed
  • 1 cup freeze-dried strawberries crushed to powder
  • 4 tbsp butter melted
  • 1 fresh strawberries for garnish

Equipment

  • 1 springform pan

Method
 

Make the crust and freeze
  1. Mix crushed Golden Oreos with melted butter until evenly combined, then press the mixture into the bottom of a 9-inch springform pan. Chill in the freezer for 15 minutes to set.
Make the filling
  1. Beat cream cheese and powdered sugar until smooth. Add vanilla and strawberry powder, then fold in whipped cream until the mixture is airy.
Assemble and chill
  1. Spread the filling over the frozen crust and smooth the top. Refrigerate for 6 hours or overnight until firm.
  2. Mix the crunch coating ingredients until combined and crumbly. Set aside while the cheesecake firms.
  3. Remove the cheesecake from the springform and press the crunch coating firmly all over the sides and top. Press gently but thoroughly so the outside looks evenly covered.
  4. Arrange fresh strawberries on top and serve. Keep any leftovers chilled until ready to enjoy.

Notes

Pro tip: soften the cream cheese fully so the filling turns smooth before you add the strawberry powder and whipped cream. Refrigerate the cheesecake, covered, for up to 4 days; it also freezes well up to 1 month—thaw overnight in the fridge before serving. For a lighter option, use reduced-fat cream cheese and light heavy whipping cream to cut calories (texture may be slightly softer).